This homemade fluffy frosting recipe produces a heavenly frosting that tastes like marshmallows.
It has a beautiful gloss to it and holds its shape well – and tastes wonderful.
I have many secrets to perfect fluffy frosting . The first one is to beat the egg whites until stiff before you start cooking the sugar and water.
The second secret is to whip again for a few seconds before adding the sugar mixture, and whip while pouring it in. Don’t stop whipping until the frosting becomes glossy / shiny.
The most important secret is this – The key to turning egg whites into stiff peaks is an impeccably clean mixing bowl and beaters (no fat should remain) and a good electric mixer. Are you ready to make some fluffy frosting? Good.
BEST FLUFFY WHITE FROSTING RECIPE
1-1/2 cups white granulated sugar
1/3 cup water
1/4 tsp cream of tartar
2 egg whites
1 tsp pure vanilla extract
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; this may take several minutes.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks (several minutes). Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.
Homemade and store-bought vanilla frosting have a slight golden color. If you need a pure white frosting using vanilla frosting, simply add a drop of blue liquid food coloring to the frosting and stir well. It counteracts the yellow tint. Repeat until the icing is bright white.
This frosting will cover one 3 layer cake or one Angel food cake.
This fluffy frosting recipe uses Crisco shortening. My mom always made it when I was young. I loved it then, and I love it now.
FLUFFY WHITE FROSTING II
4 cups powdered sugar, sifted
1 cup Crisco white shortening
2 TBS water
1 tsp pure vanilla extract**
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes.
It won’t look like cake icing at first, but keep the mixer going for a full five minutes and soon you will perfect icing.
If you’re not using this for decorating, but just for icing the cake, thin the icing by adding 3 tablespoons of corn syrup, or water to the icing.
If you substitute 1/2 cup of softened butter and 1/2 cup of Crisco (instead of the full cup of shortening), you’ll have gorgeous tasty frosting. If you have 1 cup of softened butter instead of shortening, you will have fantastic buttercream icing.
** You may also use clear imitation vanilla extract.