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“This is an amazing fluffy, delicious frosting. It pipes out beautifully, and holds it's shape. The flavor tastes like marshmallow whipped cream. Be sure to whip the hot sugar syrup with the egg whites for a considerable amount of time, about 8-10 minutes (on a Kitchenaid stand mixer) for the best results. I'm sure this would be excellent on any flavor of cake, but it is fabulous on chocolate cake and probably be great on red velvet.”
READY IN:
15mins
SERVES:
12
YIELD:
24 cupcakes, or 2 9-inch layers frosted and filled
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the sugar, water and cream of tartar in a saucepan. Cook the mixture over medium-high heat until the sugar is completely dissolved and the mixture starts to bubble.
  2. Whip the egg whites and vanilla extract in a mixing bowl until soft peaks form. Slowly drizzle the hot sugar syrup mixture into the egg whites while whipping constantly at medium-high speed until stiff peaks form and frosting is very glossy, around 8-10 minutes.

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