Never Fail Frosting
Never Fail Frosting is a simple, fluffy, and stable meringue-based frosting perfect for cakes and cupcakes. Its light texture and subtle sweetness make it suitable for decorators and bakers seeking a foolproof topping that holds up well under various conditions, adding a smooth finish to desserts.
Ingredients
Instructions
- Place sugar, unbeaten egg whites, cream of tartar, and water in the top of a double boiler.
- With an eggbeater, whip briskly while cooking the mixture over vigorously boiling water, ensuring not to touch the top of the upper pan.
- Whip until the mixture is stiffly beaten and glossy.
- Remove from heat and add vanilla, then beat until well combined.
Tips & Substitutions
To achieve the best results, ensure your mixing bowl and utensils are completely clean and free of grease, as even a small amount can hinder the egg whites from whipping properly. If you don’t have cream of tartar, you can substitute it with lemon juice or white vinegar. For a flavored twist, consider adding a few drops of almond extract instead of vanilla.
Serving Suggestions
This frosting is perfect for topping cakes, cupcakes, or cookies. It pairs beautifully with Pecan Lemon Fruit Cake or can be used to complement a slice of Nut Pudding. For an elegant dessert, consider piping it onto a fruit tart or adding it to a layered dessert with the Easiest Fruit Salad.
Storage & Reheating
This frosting is best used immediately, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. If it hardens, you can gently re-whip it before using. Avoid refrigerating, as it may change the texture and consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Frosting contains roughly 137 calories, with 2g protein, 19g carbohydrates, and 0g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use pasteurized egg whites instead of fresh?
Yes, you can use pasteurized egg whites for safety, especially if you're concerned about consuming raw eggs. Just substitute an equivalent measure of pasteurized whites for the two fresh egg whites in the recipe.
What should I do if my frosting doesn't stiffen?
If your frosting isn’t stiffening, ensure that you’re whipping it over boiling water and that the bowl isn’t touching the water. Additionally, whipping for a longer time can help achieve the desired stiffness.
Can I add color to this frosting?
Absolutely! You can add food coloring to your frosting once it has reached the desired stiffness. Start with a few drops and mix well until you achieve your preferred shade.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).