White Frosting

Fluffy is one of my more colorful nicknames, thanks to a former coworker (hi Grage, howyadoin?).  But as the years have gone by, it seems as though things have gotten less fluffy in general.  Life has a way of deflating and obscuring the fluff, which is a shame because fluffy is light.  Fluffy is fun.  Fluffy is happy.  These are all good things.  And did I mention that, in the kitchen, fluffy tastes good?

Are you asking yourself “what does fluffy taste like”?  Well, I’ll tell you.  It’s cloud soft.  It’s airy and lightly sweet, flavored with vanilla.  It’s moist, but not sticky.  It’s whipped, but not quite meringue or marshmallow.

I think life deserves more fluff, in and out of the kitchen.  You can start by giving yourself a Fluffy nickname.  And then make this Fluffy White Frosting.  It would be good to have a cake or something that requires frosting but to be honest, I ate as much of it straight out of the bowl as I did on this cake.

Fluffy White Frosting

Adapted from Cook’s Illustrated

BAH Note: This frosting reminds of the marshmallow topping that you get on snowballs here…it’s a Baltimore thing.  Only this isn’t as sticky or stringy.  The frosting is best the day it’s made.  After two or three days it starts to breakdown, get kind of grainy, and deflates.

  • 2 large egg whites
  • 1 cup white sugar
  • 1/4 cup plus 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 tablespoon light corn syrup

Combine all ingredients in a large heatproof bowl and stir to combine.  Place the bowl over a medium pot containing an inch of just simmering water.  Be sure that the bottom of the bowl does not touch the water.

Stir constantly and cook until the sugar dissolves and the liquid reaches 160 degrees on an instant read thermometer, approximately 10 minutes.  If any solids form during cooking, strain the liquid through a fine mesh strainer before proceeding.

Transfer the cooked liquid to the bowl of a standing mixer fitted with a whisk attachment.  Beat on medium speed for 5 to 10 minutes until soft peaks form.  Then increase the speed to medium high and beat until stiff peaks form and the mixture is completely cooled, approximately 5 to 10 minutes more.

{printable recipe}

PS – Speaking of all things fluffy, the Washington Post has posted the 2010 Peeps Contest Call For Entries. That can only mean that Spring is closer than I’m able to imagine, being surrounded by icepacks and snowhawks.

17 thoughts on “Fluffy

  1. Thanks for the birthday greeting! Yes, I’m still enjoying it! 😉 Thanks also for reminding me that fluffy white stuff can be good! (I’m over the snow!) and that spring is right around the corner!

    1. Kristin, you know what’s funny, like I said on my SnOMG post, I don’t blog in real time; I do all this stuff way in advance. So there was no way I could have known that when Fluffy posted we would have just dug out from a ton of not so fun fluffy. The Universe works in very mysterious ways.

      Hang on to those Happy Birthday vibes.

  2. OMG I love marshmallow in snowballs!!! That frosting looks awesome!! (except for the coconut part :-p)

    I sure wish Mistah had some skills in the kitchen too, for your sake!

    1. Elizabeth, the very first thing I thought of when I tasted this frosting in the bowl was snowball topping. That can only be a good thing. The coconut is completely optional.

      I seriously need to find a kitchen boot camp for The Mistah.

    1. Tracy, wish I had a slice to offer you. This was our New Year’s Eve cake. I find it funny that this posted on Fat Tuesday when many of the faithful indulge a bit before Lent. That Universe, I swear it has some wicked timing.

    1. I think your girls (and the hubs) would really dig this frosting TKW…but that would mean you’d have to bake AND frost. So maybe we won’t tell them about this recipe?

  3. Yum, this fluffy stuff looks good. I’d like to try this frosting, since I’m on the look out for something tasty that doesn’t require cups and cups of powdered sugar ;D Looks fluffy…

    1. Hey fattydumpling (that is the best blog name EVER), I don’t prefer frostings with tons of confectioners sugar either. So maybe you’ll like this frosting. I was a little intimidated to have to cook everything but made out just grand. You’ll want to be sure to keep on top of the temperature…some of my whites started to cook a tiny bit so like I said, I just put a strainer over my mixing bowl and poured the cooked syrup through it before getting down to business with the whisk.

      If you give this recipe a try I’d love to hear what you think of it.

  4. Wendi,

    I have been stuck in this house all week with asthma. I am ready for some adventure.

    actually, told the spouse about it tonight…he salivated all over himself. I see it maybe this week. I am copying the recipe now. It will give me a chance to use the new Kitchen Aid santa brought, ( tha tis s till in the box!)

    1. Emily, click on the {printable recipe} link and it will open up a formatted pdf of the recipe. Put that kitchen aid to use!

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