Fluffy Mint Frosting

If there is one thing I don’t like, it is that saccharine buttercream frosting that so many people insist on slathering an inch thick on birthday cakes.  I prefer a slightly, ok noticeably, less treacly frosting that 1) allows me to actually taste the cake underneath, and 2) doesn’t threaten to send me directly into a diabetic coma.

That brings me to this fluffy frosting, in this case mint-flavored, that perfectly does the job of serving as, quite literally, “just icing on the cake.”  The frosting tastes a lot like a gooey marshmallow, which is no surprise, since you will know if you’ve ever made homemade marshmallows, that this recipe is not much of a detour from the one that yields those white puffs of sugar.

To state the obvious, this frosting is the perfect topping for a mint chocolate cake.  But, that is certainly not the only place it belongs. Substitute the peppermint extract, with vanilla, almond, orange, or any other extract to create a custom frosting that will pair with the cake you’re making.

Fluffy Mint Frosting Recipe  Makes enough to frost a double layer 9″ round cake.

1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon peppermint extract
green food coloring

  1. Stir sugar, water, and cream of tartar together in sauce pan over medium high heat.  Once the sugar is dissolved, remove from heat.
  2. Beat egg whites until soft peaks begin to form.
  3. Add peppermint extract and green food coloring to egg whites.
  4. Gradually add the sugar mixture to the egg whites, continuing to beat until stiff peaks form, about 7 minutes.

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12 Responses to “Fluffy Mint Frosting”

  1. [...] Life of Spice food blog of recipes and photos « Fluffy Mint Frosting [...]

  2. annie says:

    How long does the frosting last ?

    • Kelley says:

      I have never tried to save it, but it lasts on cake for a week. This isn’t one of those frostings that seeps into the cake in a day, it will look great and taste great for days.

  3. Liz @ Blog is the New Black says:

    I am SO HAPPY I found this- I dislike butter cream, too, and every recipe wants you to use that as the base. No thanks, I’ll pass on eating a stick of butter!

  4. hopskop says:

    the frosting lasts 2-3 days

  5. Dad Cooks says:

    Any way to make this without egg whites?

    • Kelley says:

      You could try to substitute one egg white with a mixture of 1 tablespoon of water and 1 tablespoon of agar powder. I haven’t actually tried this substitution for this frosting, but I know that this is a common substitute for egg white. If you try it, please report back your results. I’m sure others would also appreciate knowing.

  6. Jacqui says:

    I made this frosting and it was great. The only bad thing: it’s very runny. I followed the directions exactly. It slides off my cupcakes :( Any suggestions?

  7. Brandi says:

    Is this a frosting that has to be refrigerated, or does it hold up at a room temperature?

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