This classic “Fluffy Frosting” recipe is a nostalgic throwback to early 20th century American baking. Often used in family gatherings and birthday parties, it's beloved for its light, marshmallow-like texture and delicate sweetness. Made with basic pantry ingredients like sugar, egg whites, and vanilla, it's a traditional boiled frosting that rises to stiff peaks when whipped , perfect for topping cakes and cupcakes with a glossy, cloud-like finish. It was commonly passed down through generations on handwritten cards like this one.
Ingredients
- ¾ cup sugar
- ¼ cup water
- ⅛ tsp cream of tartar
- 2 egg whites
- ¼ tsp vanilla extract
Instructions
Step 1: Prepare Syrup
- Combine sugar, water, and cream of tartar in a saucepan.
- Stir over low heat until sugar is dissolved.
Step 2: Boil Syrup
- Increase heat and cook without stirring until syrup spins a long hair (around 240°F/soft-ball stage).
Step 3: Beat Egg Whites
- In a separate bowl, beat egg whites until stiff peaks form.
Step 4: Combine and Whip
- Slowly pour hot syrup over stiff egg whites while beating constantly.
- Continue beating until mixture is cool and fluffy.
Step 5: Finish Frosting
- Add vanilla extract.
- Beat until smooth and ready to spread.
Tips
- Add 1 to 2 tablespoons of corn syrup to help prevent crystallization.
- Flavor variations: almond, lemon, maple, or peppermint extracts.
- Add a few drops of food coloring for themed cakes.
- If crystals form, wipe saucepan edges with a damp pastry brush while boiling.
- Use a stand mixer for easier continuous whipping.
- Add 1 tablespoon butter for a silkier texture (not traditional).
- Spread immediately, this frosting sets quickly.
- Works beautifully on angel food cake, layer cakes, and cupcakes.
Transcription of the Original Recipe
Read or copy the transcription
11/28/29 Cain Fluffy Frosting. 3/4 c sugar 1/4 c water - 1/8 tea Cream tartar 2 egg whites - 1/4 tea. vanilla Put sugar - water and cream of tartar in sauce pan - stir over low heat until sugar is dissolved - increase heat and cook without stirring until syrup spins long hair pour over egg whites beaten stiff - beat between additions - add vanilla - beat until cool to spread
From Transcription to Instructions
That little original is a terse, dated note, so we broke it into the instructions to walk you through each move. The original says "syrup spins long hair" and "pour over egg whites beaten stiff", so our instructions spell that out: heat the syrup to the soft-ball range (about 240°F) so you know when to stop, beat the whites to stiff peaks first and slowly pour the hot syrup while beating, then add the vanilla and whisk until cool and spreadable. It just makes the order easier to follow.
Nutrition
Serving: 1cupcakeCalories: 76kcalCarbohydrates: 17gProtein: 1.1gSodium: 6mgPotassium: 14mgSugar: 17gCalcium: 1mgIron: 0.1mg
