This frosting was my all time favorite growing up and is my Aunt Patti’s. I would request angel food cake with fluffy white frosting for my birthday every year. It’s a bit time consuming, so I wasn’t always granted my wish unfortunately. We recently found out that my oldest son has a dairy allergy, which is definitely affecting my baking regiment! So this frosting is now a go-to since it’s dairy free and I use it with my Devil’s Food cupcakes/cake, which is also dairy free. Slowly but surely I hope to convert all of our favorites to dairy free–between 2 and 3 a.m. at this rate!
Here is a photo of Zain’s 3rd birthday cake where I used this frosting as the base for the sky and then used fondant for the details.
Patti’s Fluffy White Frosting
- 1/2 cup Sugar
- 1/4 cup White Corn Syrup
- 2 tablespoons Water
- 2 Egg Whites
- 1 teaspoon Vanilla
|In a small saucepan combine the sugar, corn syrup and water. Cover and heat over medium heat until boiling.|
|Uncover and heat to 242 degrees on a candy thermometer or "string" stage--this is when you pull your spoon out of the mixture and small strings or webs form in lieu of drips.|
|In the meantime, beat the egg whites to stiff peaks.|
|Gradually add the sugar mixture to the eggs whites, a little at a time--beating the whole time.|
|Add the vanilla and beat one more minute until light and fluffy.|
|You need to act fast to do your frosting. It tends to set up quickly. You can also add food coloring if you would like. I would do this at the same time as the vanilla.|