Light and airy white cake icing

    20 min

    This meringue-style icing is light and airy. Prepare your cakes for liftoff, when you cover them with this treat they just might be heaven-bound!

    541 people made this

    Serves: 12 

    • 200g caster sugar
    • 80ml water
    • 1/4 teaspoon cream of tartar
    • 2 egg whites
    • 1 teaspoon vanilla extract

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.
    2. 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. Ice the cake of your choice.

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    Reviews in English (509)


    yes!!! this is a wonderful frosting...soon to become one of my staples. When coloring, it comes out with a beautiful shine. For me, i had no cream of tartar so i used a pinch of salt in my egg whites and let it sit in them before i whipped them. The salt or cream of tartar helps to denature the egg whites so you get a better, fluffier result! PERFECT!!!  -  28 Jun 2007  (Review from Allrecipes US | Canada)


    This frosting tastes like marshmallows, has a beautiful shine, and holds its shape well. I beat the egg whites in my kitchenaid until stiff before I began cooking the sugar and water. I rewhipped for a few seconds before adding the sugar mixture, and whipped while pouring it in. Don't stop whipping until the frosting becomes glossy/shiny. The sugar/water mixture never became clear for me, but I poured it in anyway. I added a teaspoon of lemon juice to the sugar water just to make sure it wouldn't crystallize. It was delicious with Wacky Cake VIII, for a great layered birthday cake!!  -  07 Jul 2006  (Review from Allrecipes US | Canada)


    This is a perfect frosting for cupcakes-you can color it any color, then just dip the cupcakes in the bowl to frost them (you don't even need a knife!) Since it contains egg whites, it will dry out and become meringue-like if left uncovered. Keep the cake or cupcakes tightly covered and they should stay moist. Great recipe!  -  10 Feb 2004  (Review from Allrecipes US | Canada)