Best Fluffy White Frosting Recipes

FLUFFY WHITE FROSTING

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.

FLUFFY WHITE FROSTING

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.

FLUFFY WHITE FROSTING

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.

FLUFFY WHITE FROSTING

Steps:

• 1. Into 5 scant tablespoons of flour, gradually blend 1 cup of milk, cook to a thick paste, stirring constantly and on a low heat.
• 2. Cool to lukewarm. Meanwhile cream 1 cup crisco with 1 cup of sugar and 1/2 teaspoon salt.
• 3. Add the cool paste and 1 teaspoon of vanilla extract, then beat till fluffy. I sometimes add coconut oil instead of vanilla, then toast about 1 cup of coconut to sprinkle on top. Or orange flavoring, with fresh oranges slice around the edge of the cake, well you get the idea! peppermint oil, crushed peppermint on top ~~ You can also add food coloring !

FLUFFY WHITE CUPCAKES WITH CREAMY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Line 24 muffin tins with paper liners.
• For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
• Increase to medium speed and beat for 2 minutes.
• Divide the batter between the paper-lined muffin tins filling about two-thirds full.
• Bake for about 22-25 minutes or until cupcakes test done.
• Remove to wire racks and cool completely.
• For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
• Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
• Add in food couling if desired.
• Spread onto cooled cupcakes.
• Srore the cupcakes in the fridge.

FLUFFY WHITE FROSTING/ICING

Steps:

• In a large bowl mix the pudding mix with 1/3 cup cold milk until blended.
• Stir in the Cool Whip topping until combined.

FLUFFY WHITE FROSTING

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.

FLUFFY EGG-WHITE FROSTING

Steps:

• In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
• Place over simmering water.
• Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
• Remove from heat and beat in vanilla.
• Continue beating 5 minutes, or just until stiff peaks form.
• Spread on cooled cake immediately.
• Makes enough to frost a 2-3 layer cake.

QUICK FLUFFY WHITE FROSTING

Steps:

• In a small saucepan, combine cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Refrigerate for 1 hour. , In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Add cornstarch mixture and beat until sugar is dissolved and frosting is fluffy, about 4 minutes. Store in the refrigerator.

ANISE/LICORICE CUPCAKES WITH FLUFFY WHITE FROSTING

Steps:

• Cupcakes: Preheat oven to 350 degrees. Combine the flour, baking powder, and salt and sift on to wax paper, set aside.
• Beat butter and sugar in a mixing bowl till smooth and well blended. Stir in extract and milk add to butter mixture alternating with the flour mixture.
• In a clean blow beat egg whites till stiff but still moist. Fold in gently 1/3 of the white into the batter, continue to fold in the remainder of the whites.
• Pour into cupcake tins lined with paper cupcake holders. Pour 3/4 of the way. Bake for 20 minutes.
• Meanwhile prepare Fluffy White Frosting: Combine all ingredients except vanilla and anise in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in vanilla and anise extract.
• Cool completely then frost with a white frosting and top with your choice of licorice candy.

WHITE AND FLUFFY BOILED FROSTING RECIPE

Steps:

• Remove the eggs from the refrigerator and allow them to set until room temperature. In a small heavy saucepan, combine the sugar, cream of tartar, and salt. Stir to combine evenly. Add the water. Over medium heat, bring the mixture to a boil, stirring continuely until it is clear. Allow the mixture to boil until it reaches the soft ball stage or 240°F on a candy thermometer. Remove from the heat and allow it to set while beating the egg whites. Beat the egg whites in a large, wide bowl until they form soft peaks. Be sure to use a wide bowl so that you have enough room to be beating the frosting while you are pouring in the sugar mixture. Once the eggs are at a soft peak, begin to slowly pour the sugar mixture into the egg whites while beating the two together. Make sure to pour the sugar mixture in a slow steady stream off to one side and continue to beat the frosting the entire time. Do not pour the sugar mixture into the beaters. Move the beaters back and forth into the area where the sugar mixture has been added to incorporate it into the egg whites. Once all of the sugar mixture has been added, pour in the almond extract. Beat until the frosting is thick enough to form stiff peaks. Frost the cake as desired. This frosting is perfect for a peak or swirled design. Refrigerating a cake with this frosting will help keep the frosting soft and fluffy. Cover the cake with a domed cake server or a large container that is deep and wide enough so it does not disturb the frosting.

FLUFFY WHITE FROSTING RECIPE - (4.4/5)

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.

FLUFFY WHITE FROSTING

Steps:

• 1. In a saucepan, stir the water, sugar, and cream of tartar together over medium heat until the mixture is dissolved and bubbly. 2. In a mixing bowl, whip the vanilla and egg whites until soft peaks form. Add the sugar mixture gradually while whipping. Continue to whip until stiff peaks form (about 7 - 10mins).