Fluffy Frosting

  • Prep Time: 2 mins
  • Total Time: 7 mins
  • Yield: 1cake
  • About This Recipe

    “This has a lovely old-fashioned taste, and is sooooo easy to make.”


  • 1cupcorn syrup
  • 2egg whites, at room temperature
  • 1/4 teaspooncream of tartar
  • 1teaspoonpure vanilla extract
  • Directions

  • In a saucepan, pour the corn syrup and bring it to a full boil.
  • Meanwhile, beat eggs whites with cream of tartar until they hold soft peaks.
  • With the mixer still running on high, slowly add hot corn syrup in a slow, thin but steady stream.
  • Keep beating until frosting has stiff shiny peaks and hold their shape.
  • Beat in vanilla.
  • This recipe makes a lot, so feel free to make only half for a small cake.
  • Keep frosted cake refrigerated when not serving.
  • Reviews

  • “Thank you!!This did come in handy I was in a real pinch for frosting…”

  • “This was a recipe I used for years on chocolate cake and it was one of my favorites.I had lost it and am so glad to see it posted here. As I recall, the reason I liked it so much is that it is one that stays soft and does not crust over.I will make it again soon.Thanks for posting.”

  • “This recipe has a great, creamy/fluffy consistency.I was surprised at how un-sweet it is though. I think this would be great paired with a rich desert — such as an interesting frosting for brownies, or making cookie sandwiches, to balance out the richness of the other item it is paired with. I was hoping to use it for cupcakes for a kids party, and will not be using it for that. I don’t think the kids will like it, it’s not sweet enough; and, I don’t think it will add enough pizazz to the white cake cupcakes I am making.I will use it for something else though — very quick and easy to make. I’m not a baker, and had no problem getting the consistency right the first time.”

  • “I made this frosting to use on a chocolate cake and together it tasted just like (a much better) Devil Dog.This is super easy and not at all too sweet.The consistency reminds me of marshmallow fluff.Will definitely make again!Thanks for posting!”

  • “Very nice! I made this to cover MizzNezz’s Quick Yellow Cake recipe#38966. I didn’t have corn syrup so used Arabic syrup which is mostly corn syrup with vanilla added. The frosting didn’t thicken up too much, I’m sure do to using the arabic syrup. But all that said, it was delicious and my family loved it! Thank you!”

  • “This frosting was delicious! It reminded me of marshmallow cream. It had that same texture and flavor. I beat mine for quite awhile and was able to get peaks, but not ones that would stay in place, so I’m not sure if I did everything right. Either way, it was delicious and a unique way to frost our Valentine’s day cupcakes! The kiddos loved it! Thanks!”

  • “It tasted better after cooling completely in the fridge on the cake. When I first frosted it, the taste (and scent) of warm vanilla extract was repugnant. Not sure what I could have done differently there. But thankfully, my family (whom I had made the cake for) was too tired that night for it, so we had it last night. The taste was better. I loved the silky texture, but it does have a very different flavor than the creamy, buttery frostings.”