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This White Cloud Frosting is absolutely delicious and can be used for cupcakes, pies, cheesecakes, layer cakes or just about anything.

It’s not too sweet, and oh so luscious.

 

White Cloud Frosting

  • ½ cup (115 ml) egg whites
  • ½ teaspoon lemon juice
  • 1 ½ cup (340 g) regular sugar
  • ¼ cup (65 ml) water
  • 1-2 teaspoons vanilla extract
  • food coloring, optional

Put the egg whites and lemon juice into a mixing bowl.

Put the sugar, water and vanilla extract into a saucepan and give it a quick stir. Place the saucepan on the heat and warm the mixture until the temperature is 248 ˚F (120 ˚C). Use a sugar thermometer if you have one.

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When the sugar syrup is 248 ˚F (120 ˚C), whisk the egg whites until frothy.

Add the sugar syrup a little at a time, then continue whisking until very fluffy, about 5 minutes. Do not overmix.

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Add a few drops of pink food coloring if you want a beautiful pink color.

Ready to use!

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23 Comments

  1. Hi. Can I use any other citrus rather than lemon.  Can I use lime or orange? 

    • Team Passion4Baking Reply

      Hi Chineze, 1/2 teaspoon lime juice would be fine here instead of the lemon juice.

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hello Elisa, the white cloud frosting is perfect to use for cakes and cupcakes 🙂

      -Team Passion4Baking

  2. Can this frosting be made in advance? Will it hold up if i put it in the fridge? 

    • Team Passion4Baking Reply

      Hi Jasmine, it is recommended that the frosting is used on the same day, but the decorated cakes/cupcakes can be stored in the refrigerator for a day or two. The frosting will crust over time but the center of the frosting swirl will still be thick and fluffy.
      Good luck!

      -Team Passion4Baking

  3. Hi 🙂
    I have one question:
    Because of you don’t Cook or bake the egg whites, Are there problems with salmonellae ?

    • Team Passion4Baking Reply

      Hei Marie, the egg whites are cooked when whisked with the boiling syrup, but always use fresh eggs from sellers you trust. If in doubt, don’t serve to those with weak or compromised immune systems, such as pregnant women, the elderly or the very young.

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Huma, you need to cook the syrup until the temperature is 248 ˚F (120 ˚C). It’s hard to say how much time this will take, but if you have a sugar thermometer you will know when it’s ready.
      -Team Passion4Baking

  4. Isabelle Bach Reply

    Hi Manuela, Couldn’t get this frosting to thicken up. Heated the sugar syrup to the correct temperature, beat the egg whites til frothy and then slowly beated in the sugar syrup. It just didn’t thicken and wouldn’t seem to stick to cakes either. Any tips? Isabelle

    • Team Passion4Baking Reply

      Hi Isabelle, it sounds like a little fat or egg yolk made its way into the egg whites. The bowl must be spotlessly clean, no trace of fat. After washing the bowl, try to rub the inside with a slice of lemon before adding the egg whites. Good luck!

      -Team Passion4Baking

  5. Hello! Since this was linked in the sweet vanilla cupcake recipe, is it enoughfor 18 cupcakes or less?

    • Team Passion4Baking Reply

      Hi Isabel, that depends on how much frosting you use per cupcake, but this amount should be enough for about 18 cupcakes.

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Ali WaWa, one large egg white is about 30 ml, hence you should need approximately 4 egg whites for this recipe.

      -Team Passion4Baking

  6. Hello. How do i get the right temperature if I don’t have a thermometer. Thank u

  7. Hello! Is there a way I can substitute coconut milk into this recipe? I want to make a coconut flavored cloud frosting. Any suggestions?

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