Patti’s Fluffy White Frosting

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FluffyFrostingThis 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


Step 1
In a small saucepan combine the sugar, corn syrup and water. Cover and heat over medium heat until boiling.
Step 2
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.
Step 3
In the meantime, beat the egg whites to stiff peaks.
Step 4
Gradually add the sugar mixture to the eggs whites, a little at a time--beating the whole time.
Step 5
Add the vanilla and beat one more minute until light and fluffy.
Step 6
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.

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