White cloud frosting gets it’s name from its white, billowy, cloud-like texture. Who wouldn’t love biting into a piece of heaven? This is one of my favorite cake frostings.
White cloud frosting is versatile and scrumptious on vanilla cake, chocolate cake and more. I especially love it on this slightly sweet gluten-free coconut flour cake.
If you’re looking for something a little different than the usual buttercream frosting, this white cloud frosting is it! This recipe was passed on to me from my mom. Thanks mom! I grew up eating it on chocolaty devil’s food cake. It’s great for cup cakes and I love how easy it is to pipe swirly designs onto cakes with it. White cloud frosting is essentially an Italian meringue recipe which drizzles a hot sugar syrup into whipped egg whites.
If you’re interested in knowing more about the differences between French, Swiss and Italian meringues, this article from Cooks Illustrated is helpful.
I use this white cloud frosting for many occasion cakes and cupcakes. It’s delicately sweet, which means it’s not over powering like many commercial butter cream frostings. It is shown above here paired with a wonderful chocolaty devil’s food cake and decorated with candy cane pieces for a simple Christmas-time dessert.
If find it’s easiest to pipe it onto a cake or cupcake using a pastry bag and cake large star cake decorator’s tip. This frosting is light and versatile and would easily work with any style and size decorator’s tip. Let your imagination go wild.
Here’s a tip!
- Use a glass to steady a pastry bag as you fill it.
- Place the pastry bag into a tall glass and have a little helper (in this case my son) hold the glass while you scoop the frosting into the bag. It helps keep everything upright. Don’t forget to place the cake decorating tip into the bag first before scooping in the frosting.
Billowy white cloud frosting is slightly sweet and meringue-like. It’s perfect for vanilla cake, chocolate cake and more!
- 2 egg whites
- 1/4 tsp salt
- 1/4 cup sugar
- 3/4 cup light corn syrup
- 1 1/2 tsp vanilla
In a small bowl, beat the egg whites and salt until foamy. Gradually add the sugar, continuously beating until soft peaks form.
In a small saucepan, heat the corn syrup just to boiling point. Remove from the heat. Carefully pour a think stream of the hot syrup over the egg whites while continuing to beat until the frosting is still. Incorporate the vanilla.
To decorate your cake, choose a cake decorating tip and spoon the frosting into a pastry bag. Pipe desired amount of frosting onto your cake.
Will make enough frosting for a 9 inch cake.
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