Smooth White Frosting

It is so hard to keep the spoon away from this smooth, cool and creamy white frosting. A cross between a fluffy egg white frosting and a vanilla buttercream.  It contains a bit less fat than italian or swiss buttercream and seems to be just the right blend of simple ingredients.  It may seem a bit loose at first but transforms into a perfect consistency when cooled. 

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Smooth White Frosting


  • 4 egg whites (room temperature)
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • pinch salt
  • 1 stick of softened butter
  • 2 cups confectioners sugar


  1. In a very clean medium sized sauce pan combine the egg whites, sugar and salt. Place over a very low heat and beat with an electric mixer until the sugar is dissolved and the mixture reaches 160ºF (to kill if and any salmonella) or very warm.
  2. Remove from the heat and continue to whip with a beater until soft peaks form. set aside.
  3. Beat the butter, confectioners sugar and vanilla until creamy.
  4. Combine the egg whites and butter mixture, beat until creamy and smooth.
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