Spread love on any occasion when you whip up a batch of this frosting. Make this super, simple, sweet, sensation with egg whites and a splash of vanilla. No butter necessary.
2 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup sugar
3/4 cup light corn syrup
1 1/2 teaspoon vanilla extract
food coloring, if desired
Combine the egg whites, cream of tartar, and salt in a mixing bowl. Beat on high speed with an electric mixer until soft peaks form. Gradually add the sugar with the mixer running, beating until the frosting is smooth and glossy.
With the mixer still running, slowly add the corn syrup and vanilla. Beat the frosting until stiff peaks form. If desired, add food coloring at this time.
One batch is enough frosting to cover a 9-inch layer cake or a 9x13-inch cake.
Make sure the mixing bowl and beaters are clean and free of any grease to help the egg whites whip up properly.
Add the sugar gradually while beating the egg whites.
For a stronger vanilla flavor, use a high-quality vanilla extract or vanilla bean paste.
Yes, pasteurized egg whites can be used, but it may take longer to achieve stiff peaks compared to fresh egg whites.
Yes, food coloring is optional and can be omitted if desired.
Leftover frosting can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature and rewhip before using.
It is not recommended to freeze this type of frosting as it may become grainy or lose its texture when thawed.
Spread the frosting over the cake using an offset spatula or knife in smooth, even strokes for a professional finish.
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reviews & comments
July 20, 2023
This made a great icing. I wanted a purple frosting so took a bit of trial and error to get the right shade with food coloring but it turned out great. Wondering if food coloring paste would work better than liquid?