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Egg White Frosting Recipe

Light, fluffy, and glossy egg white frosting with a soft marshmallow-like texture. This butter-free frosting is ideal for cakes and cupcakes and takes about 15 minutes to prepare.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 16
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 large pasteurized egg whites about 90 grams
  • 1 1/4 cups granulated sugar 250 grams
  • 1/4 cup water 60 millilitres
  • 2 teaspoons light corn syrup optional
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

  1. Add about 1 inch of water to a saucepan and bring it to a gentle simmer.Add the egg whites, sugar, water, corn syrup, cream of tartar, and salt to a clean heatproof bowl.Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water.Beat with a handheld mixer on medium-high speed for 6–8 minutes.Continue whipping until the frosting reaches 160°F (71°C) and forms stiff, glossy peaks.Remove the bowl from the heat. Add the vanilla and beat for another 1–2 minutes.Immediately spread or pipe the frosting onto a completely cooled cake or cupcakes

Notes

  • Make sure the bowl and beaters are completely clean and grease-free.
  • Do not allow any egg yolk to mix with the whites.
  • Use caster sugar if your granulated sugar is particularly coarse.
  • Do not allow the mixing bowl to touch the simmering water.
  • Check both the 160°F / 71°C temperature and stiff-peak consistency.
  • Add vanilla or other flavorings only after the frosting has fully whipped.
  • Have your cake or cupcakes completely cooled and ready before making the frosting.
  • The frosting is best used immediately because it becomes more difficult to spread as it cools.