Fluffy White Frosting Recipes

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FLUFFY WHITE FROSTING ( A SEVEN MINUTE FROSTING RECIPE)



Fluffy White Frosting ( A Seven Minute Frosting Recipe) image

This light and billowy frosting has a wonderful marshmallow flavor. Perfect for frosting cakes and cupcakes!

Provided by Melissa Diamond

Number Of Ingredients 5

2/3 cup (150g) water
2cup (400g) sugar
1/2 teaspoon Cream of Tartar or 1 Tablespoon white corn syrup
4 egg whites
2 teaspoon (8g) vanilla extract

Steps:

  • Make sure the mixing bowl and beaters are clean without a trace of grease. Any grease will keep the egg whites from increasing to full volume. You will be using only the egg whites and if a yolk happens to break and gets mixed in, the recipe will NOT work. Place the egg whites into the bowl of your mixer and add the vanilla. Set aside until time to beat the whites. In a saucepan, add the water, sugar, cream of tartar (or white corn syrup). Cook on medium/high heat. Do not stir, or stir just enough to distribute the sugar. You don't want sugar crystals sticking to the sides of the pan. The mixture will begin to boil and become clear. After it boils for a minute or so, remove from the heat, you will be able to see that the sugar has dissolved. Beat the egg whites and vanilla to the soft peak stage. This happens rather quickly. At soft peak stage, the egg whites will not form peaks but will just fall over, cloud like. At this time, with the mixer beating on low speed slowly pour in a small stream of the hot sugar syrup into the egg whites. Avoid hitting the beaters as you pour because the hot syrup could splash onto you. Increase the mixer to high speed and beat approximately 7 minutes ( it could be longer if using a hand mixer) until stiff peaks form (stiff peaks stand straight up). The frosting should be used right away as it set up rather quickly. The frosting does not become hard but does form a slight crust. The cake can be kept at room temperature or refrigerated. Leftover frosting can be stored in the refrigerator and remixed, it will still taste good but will be softer and will not hold a stiff peak. Makes 5 cups frosting Recipe can be doubled

FLUFFY WHITE FROSTING



Fluffy White Frosting image

For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. -Georgia Bohmann, West Allis, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 cups.

Number Of Ingredients 5

4 large egg whites
1-1/3 cups sugar
1 tablespoon water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

FLUFFY WHITE FROSTING



Fluffy White Frosting image

This is a favorite of my family's (especially my 16 year old--the only frosting she will ever make). It is in response to a request on the boards. If you are planning to use this on a chocolate cake, clear vanilla will produce a stark white frosting that contrasts beautifully with the chocolate. This is a light, fluffy frosting and doesn't over-power the flavor of any cake that you choose to top with it. My daughters also like to spread it on graham crackers for 'graham cracker sandwiches'.

Provided by Cindy Lynn

Categories     Dessert

Time 15m

Yield 1 cake topping

Number Of Ingredients 6

1 cup granulated sugar
1/3 cup water
1/4 teaspoon cream of tartar
1 dash salt
2 egg whites, unbeaten
1 teaspoon vanilla

Steps:

  • Combine sugar, water, cream of tartar and salt in saucepan.
  • Bring to boiling, stirring until sugar dissolves.
  • Very slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating constantly with electric mixer until stiff peaks form (about 7 minutes).
  • Beat in vanilla.
  • Frosts tops and sides of two 8 or 9-inch layers, or one 10-inch tube or one 9x13 pan.

Nutrition Facts : Calories 822.4, Fat 0.1, Sodium 269.7, Carbohydrate 201.4, Sugar 200.6, Protein 7.2

FLUFFY SEVEN MINUTE FROSTING



Fluffy Seven Minute Frosting image

This frosting takes approximately seven minutes to make.

Provided by obertolas

Categories     Desserts     Frostings and Icings     White

Time 17m

Yield 32

Number Of Ingredients 6

1 ½ cups white sugar
½ cup water
2 egg whites
½ teaspoon salt
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Steps:

  • Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
  • Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
  • Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.

Nutrition Facts : Calories 39.5 calories, Carbohydrate 9.9 g, Protein 0.2 g, Sodium 40.3 mg, Sugar 9.6 g

FLUFFY WHITE FROSTING



Fluffy White Frosting image

This frosting got its name because its large white peaks hold up long after it's beaten. It's sometimes called White Mountain Frosting. (Easy)

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 5

2 egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon vanilla

Steps:

  • Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
  • In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
  • Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
  • Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.

Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 15 mg, Sugar 11 g, TransFat 0 g

FLUFFY WHITE FROSTING



Fluffy White Frosting image

This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake.

Provided by Vickie

Categories     Desserts     Frostings and Icings     White

Yield 12

Number Of Ingredients 5

1 cup white sugar
⅓ cup water
¼ teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract

Steps:

  • In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
  • In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 16.8 g, Protein 0.6 g, Sodium 9.3 mg, Sugar 16.7 g

FLUFFY WHITE FROSTING RECIPE - (4.4/5)



FLUFFY WHITE FROSTING Recipe - (4.4/5) image

Provided by [email protected]

Number Of Ingredients 6

1/2 cup water
1 1/2 cups granulated sugar
2 tablespoons light corn syrup
3 egg whites
1/2 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract

Steps:

  • Place water, corn syrup, and sugar in a saucepan. Stir, cooking, until sugar is dissolved. Boil to about 232 to 236, or until syrup spins a thread when a little is dripped from a spoon. Place egg whites and cream of tartar in clean, grease-free bowl. Beat with hand-held mixer or wire whisk attachment of stand mixer until egg whites begin to hold their shape. Continuing beating, gradually adding hot syrup in a thin, steady stream, about 1 to 1 1/2 minutes. Add vanilla and continue beating for about 5 minutes or until frosting loses gloss and stands in stiff peaks. Frost cake immediately. This makes enough to frost a large angel food or 2-layer cake.

EXTRA CREAMY FLUFFY WHITE FROSTING



Extra Creamy Fluffy White Frosting image

This is a really great fluffy white frosting --- for the best results use only whipping cream for this --- this may easily be doubled and also freezes well.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 5m

Yield 3 cups (approx)

Number Of Ingredients 5

1 cup Crisco shortening (white only)
1/4 teaspoon salt
1 teaspoon vanilla
4 cups icing sugar (sifted)
1/3 cup heavy whipping cream (unwhipped)

Steps:

  • In a bowl using an electric mixer, beat together the shortening, salt, vanilla and half of the icing sugar; beat until very smooth.
  • Add in whipping cream; beat well.
  • Add in remaining icing sugar to desired texture; beat until fluffy and creamy.

Nutrition Facts : Calories 1321.6, Fat 78.1, SaturatedFat 23.2, Cholesterol 36.2, Sodium 207.2, Carbohydrate 160.6, Sugar 156.7, Protein 0.5

FLUFFY VANILLA FROSTING



Fluffy Vanilla Frosting image

Memories of childhood birthday cakes will be evoked by this sweet and Fluffy Vanilla Frosting, made quickly with just three ingredients and a handheld mixer (a standing mixer will take even less time). This frosting can also be tinted with food color; add a drop at a time and stir with a flexible spatula until well combined before adding more.This recipe is from "Martha Stewart's Cupcakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 4 cups

Number Of Ingredients 3

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Steps:

  • With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
  • Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
  • Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

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