White Mountian Frosting
A fluffy, sweet white frosting with a light vanilla flavor, perfect for decorating cakes and cupcakes, appealing to those who enjoy airy, homemade confections.
Ingredients
Instructions
- Boil sugar, light corn syrup, and water for a few minutes.
- Beat egg whites until stiff peaks form.
- Pour the hot syrup gradually into the beaten egg whites, continuing to beat.
- Add vanilla extract and mix until well combined.
- Spread on a cooled cake.
Tips & Substitutions
For a successful White Mountain Frosting, ensure your egg whites are at room temperature for better volume when beating. If you're in a pinch, you can substitute light corn syrup with honey or agave syrup, although the flavor will vary slightly. Keep your mixing bowl and beaters free of any grease to achieve the best stiff peaks. This frosting is fantastic on cakes like the Ten Minute Fruit Cake.
Serving Suggestions
Spread this fluffy frosting generously over a cooled cake, such as a classic vanilla or chocolate cake, for a delightful finish. It also pairs beautifully with fruit desserts or can be used to fill and frost cupcakes. For a fun twist, try it alongside the Zesty Party Crunch for a vibrant dessert table.
Storage & Reheating
Store any leftover frosting in an airtight container in the refrigerator for up to three days. When ready to use, let it come to room temperature and give it a light re-whip to restore its texture. Avoid freezing the frosting, as it may not maintain its consistency once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of White Mountian Frosting contains roughly 177 calories, with 12g protein, 28g carbohydrates, and 0g fat. It is an excellent source of protein (25% of the Daily Value).
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 make this frosting ahead of time?
Yes, you can make the frosting ahead of time and store it in the refrigerator. Just remember to re-whip it before using, as it may lose some volume and texture after chilling. It’s best used within three days for optimal freshness.
What should I do if my egg whites won't form stiff peaks?
If your egg whites aren't forming stiff peaks, ensure that your bowl and beaters are completely clean and free from any grease. Additionally, make sure there are no traces of yolk in the whites, as this can inhibit volume. Adding a pinch of cream of tartar can also help stabilize the egg whites.
Can I use pasteurized egg whites for this recipe?
Yes, you can use pasteurized egg whites as a safer alternative, especially if you are concerned about raw eggs. They will still whip up nicely, though it may take slightly longer to achieve stiff peaks. Just follow the same instructions for incorporation into the syrup.
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).