Light and fluffy, this classic White Mountain Frosting is perfect for cakes and cupcakes, adding a glossy, marshmallow-like finish.
Prep
15 min
Cook
10 min
Total
25 min
Servings
12
Difficulty
Medium
Instructions
Prepare the sugar syrup
Combine sugar, water, and cream of tartar in a saucepan. Stir over medium heat until sugar dissolves. Stop stirring and let it boil until the mixture reaches 115°C (240°F) on a candy thermometer.
Pro tip: Do not stir the syrup while it boils to avoid crystallization.
Beat the egg whites
While the syrup is boiling, beat egg whites in a large bowl until soft peaks form.
Pro tip: Ensure the bowl and beaters are clean and dry for optimal whipping.
Combine syrup and egg whites
Once the syrup reaches temperature, slowly pour it into the beaten egg whites while continuing to beat on medium speed.
Pro tip: Pour the syrup down the side of the bowl to prevent splattering.
Increase mixing speed
Increase mixer speed to high and beat until stiff peaks form and the mixture is glossy and holds its shape, approximately 7-10 minutes.
Pro tip: The frosting should be cool to the touch before you stop beating.
Add vanilla and salt
Add vanilla extract and salt (if using) and beat until well combined.
Pro tip: Taste and adjust vanilla or salt as needed.
Use or store the frosting
Use immediately to frost cakes or cupcakes. If storing, place in an airtight container in the refrigerator.
Pro tip: Re-whip lightly if needed after storing.
Tips & Tricks
- Use a candy thermometer to ensure precise temperature control.
- Whip the egg whites to soft peaks before adding the syrup.
- Add a pinch of salt to enhance the sweetness.
Frequently Asked Questions
What is White Mountain Frosting?
White Mountain Frosting is a classic frosting made from sugar syrup and whipped egg whites, known for its light, fluffy, and glossy texture.
How do you make White Mountain Frosting?
It involves making a sugar syrup, beating egg whites, and combining them to create a fluffy frosting.
Can White Mountain Frosting be made ahead?
Yes, it can be made up to two days ahead and stored in the fridge. Re-whip before using.
What is the best use for White Mountain Frosting?
It's perfect for frosting cakes and cupcakes, adding a marshmallow-like finish.
Is White Mountain Frosting stable?
Yes, it holds its shape well due to the sugar syrup and whipped egg whites.
Does White Mountain Frosting require refrigeration?
Yes, if not used immediately, store it in the refrigerator to maintain its texture.
What temperature should the sugar syrup reach?
The sugar syrup should reach 115°C (240°F) for best results.
Serving Suggestions
Nutrition per serving
110
Calories
1g
Protein
0g
Fat
27g
Carbs
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