White Frosting


This frosting is fantastic! The stiffly beaten egg whites make it fluffy and voluminous. I think this is my new favorite frosting. Bonus: it tastes similar to buttercream frosting. Experiment with color by adding food coloring if you’re not a fan of boring white frosting. (Normally I am!) If you need color inspiration, check out the Foodnetwork Magazine website’s Frost by Numbers: How to Make Frosting Colors.


  • 4 extra-large egg whites
  • 3/4 c. sugar
  • pinch of salt
  • 1 c. butter, cut into pieces, softened
  • Food coloring (optional)


  1. Whisk the egg whites, sugar and salt in a heat-proof bowl set in a saucepan of simmering water (low simmer) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan and let cool slightly.
  2. Beat the egg white mixture in a stand mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. To color the frosting, divide into two 1-cup portions and follow the color chart.

This recipe was fun to experiment with as I’ve never made an egg white based frosting and I rarely make colored frosting. I didn’t have any red food coloring so my color choices were a bit more narrow than I would have liked. Because the recipe makes two cups of frosting I doubled the amount of drops called for to make ‘pistachio’ colored frosting – I can’t say my pistachio turned out to be as vibrant as the color in the magazine. After frosting half my cupcakes I added additional color to make ‘mojito’ — again, the color didn’t seem as vibrant. But fun nonetheless!

The original recipe I followed says not to place your bowl of egg whites directly in contact with the water while simmering. I removed this direction because I didn’t see it when I was making my frosting, (therefore) didn’t follow it, and didn’t have a problem with my frosting (made from egg whites that were in a bowl touching simmering water).

Recipe rating: 

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