White Mountain Frosting

White Mountain Frosting
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    32 People
  • VIEWS
    112

A pristine, dairy-free delight, this White Mountain Frosting boasts a brilliant sheen and exceptional stability, making it the perfect crown for your cakes and cupcakes. Its ethereal lightness belies its robust structure, holding intricate designs with ease.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Protein
    0 g
  • Sodium
    10 mg
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a heavy-bottomed saucepan, combine the sugar, water, and cream of tartar. (2 minutes)

Image Step 02
02 Step

Recipe View Place over medium heat and stir until the sugar is dissolved. Cover the pan and bring to a boil. (3 minutes)

Image Step 03
03 Step

Recipe View Uncover and cook, without stirring, until a candy thermometer registers 238°F (115°C), also known as the soft-ball stage. The syrup should form a long, delicate thread when drizzled from a spoon. (5-7 minutes)

Image Step 04
04 Step

Recipe View While the syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff, glossy peaks form. (4-6 minutes)

Image Step 05
05 Step

Recipe View Once the syrup reaches the desired temperature, carefully and slowly pour it into the beaten egg whites in a thin, steady stream, with the mixer running on medium speed. (1 minute)

Image Step 06
06 Step

Recipe View Continue to beat the frosting until it is thick, glossy, and holds stiff peaks. The bowl should be cool to the touch. (5-8 minutes)

Image Step 07
07 Step

Recipe View Stir in the vanilla extract and salt. Use immediately or store in an airtight container in the refrigerator for up to 3 days. Re-whip before using.

For the best results, ensure your egg whites are at room temperature. This will allow them to whip to a greater volume.
Accuracy is key! Use a reliable candy thermometer to ensure the syrup reaches the correct temperature. Under-cooked syrup will result in a runny frosting, while over-cooked syrup can become grainy.
Pour the hot syrup slowly and steadily to prevent the egg whites from cooking. Aim for a thin, consistent stream.
If you don't have a stand mixer, a hand mixer can be used, but it will require more time and effort.

Mariam Stamm

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 37 Ratings)
Total Reviews: (4)
  • Mary Macgyver

    The instructions were clear and easy to follow. My cake looked like it came from a professional bakery.

  • Nina Dietrich

    I was skeptical about a dairy-free frosting, but this is incredible. It tastes just like the real thing!

  • Gerson West

    This frosting is amazing! It's so light and fluffy, and it pipes beautifully.

  • Ima Schneider

    My syrup crystalized a bit, but I just added a tablespoon of lemon juice and it fixed it right away! Still turned out great!

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