For anyone who loves marshmallows, I give you Fluffy Cloud Marshmallow Frosting.
I named this frosting when I first used it with my gluten free Rainbow Cake (get it: rainbow cake/cloud frosting?). My kids still call it marshmallow frosting though, so I suppose you have a couple choices in what you decide to call it. Marshmallow and clouds are great descriptors for this impossibly light and airy frosting.
It’s something of a chemical experiment, so you may want to enlist your kids when you make it — they will marvel at how a bowl of clear and watery liquid transforms into this puff of deliciousness! And you’ll love that it’s quick, easy, gluten free and dairy free, won’t you?
Once you try it, I’m sure you’ll be looking for all kinds of things to top with this frosting! Two we love are the aforementioned gluten free Rainbow Cake and my gluten free Strawberries and Cream Cake. But you can even use it for a yellow or chocolate cake. It’s too fun not to swirl it on top of your favorite cupcakes, too!
If you love this recipe, please leave a 5-star review and any notes about what kind of cake you’ve used it on!
Fluffy Cloud Marshmallow Frosting
Fluffy Cloud Marshmallow Frosting
Ingredients
- 1 cup granulated cane sugar
- 1/3 cup water
- 1/4 tsp. cream of tartar
- 2 egg whites
- 1 tsp. pure vanilla extract
Instructions
- Over medium heat, stir to combine sugar, water and cream of tartar in a small saucepan. Continue whisking together until the mixture bubbles and the sugar has dissolved. Remove from heat immediately (the mixture may start to brown, but do not allow it to cook to dark brown or to burn).
- Allow mixture to cool some while while preparing other ingredients.
- Combine egg whites and vanilla in a mixer bowl. Slowly stir in the cooked sugar mixture with beaters on low. Increase mixer speed to high for 6 minutes, or until the frosting has whipped to stiff peaks when tested with a rubber spatula.
- Frost cakes with a thick layer of Fluffy as Clouds Frosting, swirling designs using an off-set spatula for added dimension.
- Frosting is best when enjoyed the day it is made.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I have a question…should I let the cooked sugar mixture cool before adding to the egg whites?
Thanks!
Hi Teresa,
I usually set the cooked mixture aside for a few minutes while I’m preparing the remaining ingredients. It shouldn’t be super hot when adding to the egg whites, but not fully cooled either. I hope that helps!
~jules
This made a spectacular icing, and even though the recipe says best enjoyed on the day it’s made; we had our second piece the next day and we all agreed it was still awesome!
That’s so great to hear, Lynette! Thanks so much for letting me know. I’m so pleased you loved the recipe!!
~jules
Do you add the cooked sugar mixture to the egg white in the mixer when they are still hot ? Or does the sugar mixture need to come to room temp ?
No comm
Does this recipe make enough to frost a 2 layer cake?
Yes, unless you want it particularly thick. You can always make 1 1/2 recipes just to be sure!
~jules
have you used stevia for this?
is it more meringue than frosting?
I have not tried stevia in this recipe – it is definitely more like a sweet meringue than a typical frosting. Hope that helps!
~jules
What do you do if you have a child that is allergic to egg whites?
Hi Debby, have a look at my egg free substitution recommendations. For this, I’d first try Aquafaba. Best of luck!
~jules