Name: Easy and Extra Fluffy White Cloud Frosting
Prep time: 10 min
Total time: 10 min
Yield: 18 (4-5 cups)
Cuisine: American
Ingredients: 2 egg whites (at room temperature); 1/4 teaspoon salt; 1/4 cup granulated sugar; 3/4 cup light corn syrup; 1 teaspoon pure vanilla extract

Make light, fluffy whiteFrosting Without Butterusing just egg whites, sugar, and corn syrup. This classic meringue frosting creates glossy, cloud-like peaks perfect for cakes and cupcakes.

A plate of chocolate cupcakes with white swirled frosting without butter, topped with colorful sprinkles and chocolate shavings, displayed on a white surface.

Quick Recipe Overview

Chocolate cupcakes topped with swirls of white frosting without butter and colorful sprinkles are arranged on a white cake stand.

WHAT:Light, glossy meringue frosting made with egg whites, sugar, and corn syrup instead of butter.

WHY:Creates a fluffy texture that’s less heavy than buttercream frosting while delivering sweet, vanilla flavor.

HOW:Beat egg whites to soft peaks, add hot corn syrup while mixing, then whip to stiff, cloud-like perfection.

Why You’ll Love This Frosting Without Butter Recipe

Made without butter or confectioners sugar
So light and fluffy like a super-puffy marshmallow cream
Great icing for any flavor of cake or dessert

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People often ask me what this icing tastes like because it’s slightly different from your typical icing. It has a light flavor and isn’t overly sweet.

The taste is super puffy and fluffy; it will remind you of an extra-light marshmallow cream spread. It’s also crazy and unusual that this easy recipe is made without butter or powdered sugar. It’s so unique!

My mom would often make this icing recipe, and she’d top achocolate sheet cakeorchocolate cupcakeswith it.

My favorite part was that she’d let us do the honor of loading the cake up with sprinkles. It’s one of my favorite memories growing up!

Ingredient Notes

Light Corn Syrup:This creates the signature glossy finish and stable structure. The hot corn syrup essentially cooks the egg whites as you pour it in, making the frosting safe to eat. Don’t substitute dark corn syrup—it has a strong molasses flavor that changes the taste completely.

Egg Whites:Room temperature eggs whip to greater volume than cold ones. Separate your eggs carefully—even the smallest amount of yolk will prevent proper whipping. Save those yolks for custard, hollandaise, or homemade mayonnaise.

Pure Vanilla Extract:While it seems like a small amount, quality vanilla extract makes a noticeable difference in this simple ingredients frosting recipe.

See the recipe card below for full information on ingredients and quantities.

Chocolate cupcake with swirls of white frosting without butter, topped with colorful heart-shaped sprinkles, sits on a dark wooden surface. Other similarly decorated cupcakes are in the background.

Featured Review

Helene Lancor ⭐️⭐️⭐️⭐️⭐️

September 11, 2025

Made today but used 1/4 c pure maple syrup and corn syrup to equal 2/3 cup with coconut extract topping with sprinkles and toasted coconut. Tastes amazing.

How to Make Frosting Without Butter

A close-up of a piping bag swirling white frosting without butter onto a chocolate cupcake, with other frosted cupcakes on a plate in the background.

Step 1:Beat egg whites and pinch of salt on high speed with a mixer until foamy.

Step 2:Slowly add the sugar, and beat the mixture until soft peaks form.

Step 3:Bring the corn syrup just to a boil over medium heat.

Step 4:Slowly pour the corn syrup into the egg mixture with mixer on high, beating until stiff peaks form, about 5 minutes. Make sure to scrape down the sides of the bowl as needed.

Step 5:Add the vanilla, mix once more, and frost a cake!

Substitutions & Variations

Flavor variations

Replace vanilla extract with almond extract, peppermint extract, or lemon juice for different flavor profiles. You can also add a few drops of food coloring during the final mixing stage.

Cream of tartar option

Add 1/4 teaspoon cream of tartar with the salt to help stabilize the egg whites for even better structure.

Chocolate version

Fold in 2 tablespoons of cocoa powder after stiff peaks form for a light chocolate meringue frosting.

A white plate holds nine chocolate cupcakes, each topped with a swirl of white frosting without butter, set on a white surface.

FAQs for Fluffy White Frosting

How do you keep white icing from looking yellow?

This icing is perfectly white because there is no butter in it! If your favorite vanilla buttercream icing has a yellow tint, you can use a very small drop of violet food coloring to counteract the yellowish tint.

Can I double this recipe for extra fluffy Icing?

Yes, this recipe doubles well. One batch is enough to frost 12 cupcakes, so doubling will frost 24 cupcakes.

Can I pipe this icing onto cupcakes?

Yes! This extra fluffy icing is the perfect topping for cupcakes. Pipe the icing onto the cupcakes or frost your cake right away because once the icing sets up, it’s hard to spread and doesn’t pipe well.

Why won’t my egg whites whip properly?

Grease is the enemy of meringue frosting! Even the tiniest amount of oil, butter, or egg yolk in your bowl will prevent egg whites from reaching their full volume. Always use a completely clean, dry bowl—preferably stainless steel or glass. Wipe down your mixer attachments with a bit of white vinegar or lemon juice to remove any residual oils. Also ensure your egg whites are at room temperature, as cold eggs don’t whip as well

Chocolate cupcakes with tall swirls of white frosting without butter are arranged on a dark wooden surface. One cupcake in the front is topped with colorful heart-shaped sprinkles, and more sprinkles are scattered nearby.

My Best Tips for Making Frosting Without Butter

☞A Stand Mixer Makes All the Difference:Because you add a lot of the ingredients as you’re mixing, it’s way, way easier to use a stand mixer rather than a hand mixer.

☞Grease Is the Enemy:Egg whites do NOT handle grease well, and the consistency won’t end up great if there’s butter or oil on any of your materials. Make sure your bowl and utensils are completely clean and dry before you start.

☞Pour Slowly for Perfect Peaks:When it’s time to pour the sugar into the mixer bowl, do it very slowly to allow everything to incorporate well and form the best soft peaks. Same goes for when you add the hot corn syrup!

☞Time-Sensitive Frosting:If you don’t use it immediately, it sort of de-fluffs and loses its great shape and fullness. Also, add your sprinkles or other decorations right away because they stick best right after icing!

☞The Hot Syrup Secret:Bring corn syrup to a full rolling boil. This is crucial for the proper texture. Under-heated corn syrup won’t create the right consistency, and you’ll end up with frosting that won’t hold its shape

What to Put Meringue Frosting On

This icing is a dreamy addition to so many things. I love to put it at thetop of cupcakes,carrot cake, orcinnamon rollsfor a lighter alternative to traditional frostings.

You can also put it on any other favorite cakes or favorite desserts, includinghomemade angel food cake,coconut cake, or even acookie cake.

The one way I wouldn’t use this amazing icing is by putting it between the sections of layer cake. It’s too light of an icing to support the weight of layers.

Storage & Reheating Tips

Immediate use

This quick frosting must be used right away – it doesn’t store well and will break down if kept in the refrigerator or left sitting.

Frosted cake storage

Store frosted cakes uncovered at room temperature for up to 2 days. The frosting will form a light crust that helps it hold its shape. If you must refrigerate, place the cake in the fridge uncovered rather than in an airtight container.

Not freezer-friendly

This meringue frosting doesn’t freeze well and will weep and separate when thawed.

Make-Ahead Note

Unfortunately, this isn’t a make-ahead frosting. Plan to prepare it right before you’re ready to frost your cake or cupcakes. The recipe doubles easily if you need more, so you can simply make a larger batch when needed. Total time from start to finish is just 10 minutes!