White Fluffy Frosting – Dairy, Soy, And Sugar Free!!!

Kids (and adults) love this recipe because it tastes like marshmallow cream. Yes, marshmallow cream! It’s easy to make, has a great shine, and holds it’s shape well. Perfect on top of a chocolate cake,  between two cookies, or even injected into the middle of cupcakes for a sweet filling- like a Hostess cupcake!!!
I came up with this recipe because I was looking for a white frosting that didn’t have tons and tons of powdered sugar and wasn’t made with cream cheese. There are many white coconut frostings out there that are sugar free, but I wanted just a pure white frosting with no coconut flavor. When I found this recipe on allrecipes.com and read the comments, I knew it would be a success. I just made a few simple changes to make it sugar free.
Variation – fold in 1 C chopped, fresh strawberries and use as a frosting for strawberry cake or cupcakes!
*You don’t need to worry about raw eggs because the honey mixture cooks the egg whites.


4.0 from 4 reviews
White Fluffy Frosting - Dairy, Soy, And Sugar Free!!!
 
*This frosting is best if eaten the same day you make it.
Ingredients
  • 1 C agave nectar or honey
  • ¼ tsp. cream of tartar
  • 2 egg whites
  • 1 tsp vanilla
  • pinch of salt
Instructions
  1. In a saucepan, mix together the agave nectar and cream of tartar.
  2. Bring to boil, stirring constantly.
  3. Then, reduce heat to low and let simmer. Stir occasionally.
  4. While that's simmering, beat the egg whites and vanilla (some people prefer almond tract) until foamy.
  5. Add a pinch of salt and continue beating until it forms hard peaks. This takes from 3 to 5 minutes.
  6. Turn the speed to low on your mixer and pour in the agave mixture.
  7. Beat on medium high until the frosting in glossy and well combined, 2 to 3 minutes.



Here’s my picts :)

 

 


Comments

  1. Smelled Great! Can’t wait to taste it!!!!!!

  2. looks fantastic, can’t wait to try it!

  3. This was so good, Cassidy! I loved the frosting with the cookies. Very tasty.

  4. Hi there

    I’ve just stumbled across this recipe as I’ve been trying to find a good frosting recipe for a birthday cake that my kids (and their friends!) will like that still ticks the refined sugar-free, dairy and soy-free boxes we need.

    It looks fabulous! Just a quick question – can you make this ahead and keep refrigerated, or is it best made just prior to serving?

  5. Hi Naomi!

    I usually make it just prior to serving but if you keep it in the fridge it will probably stay good overnight. Hope you love it!

    Thanks,
    Cassidy :)

  6. Thanks for your reply Cassidy, much appreciated!

    I just made a test run and it’s amazing! It is by far the best ‘healthy’ icing I’ve ever made – and believe me, I’ve tried pretty much everything.

    I made the mistake of using dark agave though – my bad, so it’s a light caramel colour (not right for DD’s cake) but the texture is perfect and it still tastes great.

    Thank you again – I know the birthday cake is going to be a huge hit now. Phew!

    Looking forward to following all of your recipes now :)

  7. Hi, I’m trying to make my daughter a healthy birthday cake that everyone will like but can I use maple syrup or xylitol or honey instead.
    I’ve read too many negative things about agave to feel safe about using it.
    Thanks!

  8. Hi Priscily,

    I’ve actually quit using agave since I wrote this because of all the negative things I’ve heard too!
    I’ve successfully made this many times with honey but have not tried it with anything else… I’ll update my post. Hope you and your daughter like it, my kids love it :)

    Thanks,
    Cassidy

  9. I have made this with maple syrup and it is great!

  10. Wow! I really love your entire site! It is honestly a great blessing! So I thank you for taking the time to have these awesome recipes!

    I’m planning on making this type of frosting, but was curious about the “syrup” base. Have you tried anything else besides the thick sweetener or could be replaced? I’m trying too much fructose/sugar as much as possible.

    Again thank you!
    -Richard

  11. Wow! I really love your entire site! It is honestly a great blessing! So I thank you for taking the time to have these awesome recipes!

    I’m planning on making this type of frosting, but was curious about the “syrup” base. Have you tried anything else besides the thick sweetener or could be replaced? I’m trying too much fructose/sugar as much as possible.

    Again thank you!
    -Richard

    • You could try rice malt syrup. It doesn’t contain the fructose which is the harmful part of sugar & honey. I use it a lot instead of honey in recipes. It’s a bit like golden syrup in taste & texture.

  12. Hi Richard!

    Sorry it’s taken me so long to get back to you. I’ve never made this with any other type of sweetener, sorry. I have seen an egg white based frosting with white sugar (I’m sure any granulated sugar would work) before called wedding cake frosting… but I don’t know how to find it. Sorry. Wish I could help more.

    Cassidy

  13. honey has sugar too how is that healthy

  14. Anonymous-

    I don’t think I ever claimed that it’s healthy, only that it’s free of refined sugar.

    Cassidy

  15. Anonymous says:

    Thank you soooo much! I am on attempt #3 of creating a dairy/gluten/refined sugar free frosting and even pureed fruit that looks like mush!!! Thank you this is perfect as I am helping to make cupcakes for a baby shower.

  16. Annmarie says:

    Would I be able to substitute the egg whites with an egg replacer? I’m a gluten free vegan and I’ve been looking for a refined sugar free frosting recipe and came across this one. Was just wondering if you have tried/had any luck with egg replacers. Thanks!

    • Cassidy says:

      Annmarie,

      I really don’t know if an egg replacer would work or not. I never use egg replacements and don’t much about them. But I tend to doubt it because you have to beat the egg whites until they form stiff peaks. If you try it let me know :)

      -Cassidy

  17. mikaella says:

    Can it be piped?

    • Cassidy says:

      Hi mikaella!

      While this frosting is a bit different than the traditional powdered sugar frosting, it holds its shape well and yes, it can be piped!

      Hope you enjoy it :)
      -Cassidy

  18. I made this recipe to the tee, with honey and it melted off the cake within 24 hours. While it tasted good, it wasn’t really a success. Any suggestions?

    • Cassidy says:

      Hi Kirby!

      I’m sorry you didn’t think it was a success :( This recipe is really meant to be eaten the same day. Did it hold up and taste good the day you made it? I will post on the recipe that it should be eaten the same day.

      So sorry,
      Cassidy

  19. Hi. my 10yr old an I baked a velvet cake an as we didn’t want to add anymore sugar we looked up a sugar free alternative frosting an came across this. We loved licking the beaters :P Just one question, Ours was more honey coloured when yours is white. Why? Thanks

    • Hi Renee!

      I know it’s been a REALLY long time since you initially commented… somehow I missed it and just saw it – sorry :)

      To answer your question, mine isn’t pure white, it’s a bit honey colored too. But it’s only slightly honey colored as you can see from my pictures… I didn’t alter the pictures or photoshop them in any way.

      -Cassidy

  20. Hi can’t wait to try this recipe just woundering if I was making cupcakes (12 cupcakes) is this recipes Enough frosting??
    Thanks

    • Cassidy says:

      Hi Evelyn,

      Sorry it’s taken me so long to get back with you, we have been on vacation! This frosting should be plenty for 12 cupcakes, hope you enjoy it :)

      -Cassidy

  21. I was just curious if you pour the honey mixture into the egg whites while it’s still hot?

  22. I just tried to mix this half honey and half brown rice syrup…. it was not good. must have had a reaction with the eggs, it wouldn’t fluff after I added the syrup to it. so I guess next time I’ll just use straight honey….sigh…. just to let anyone else know if the are gonna try it. no fault of cassidy’s that it didnt work out.

  23. Love this frosting! I used half maple syrup and half raw honey and it turned out really well, and super sweet. I wasn’t planning on presenting the cupcakes until Wednesday, so will it hold up if I frost the cupcakes now and keep them in the fridge? I’ve never made merengue before and read about the ‘best to use day of’ advice after the fact. Any thoughts on freezing the cupcakes after frosting? Thank you so much! Looking forward to browsing your other recipes :)

    • Hi Abby!
      I’m so happy you like the frosting! As far as holding up, I’m just not sure. Mine usually holds up 1 or 2 days in the fridge but then starts to slide off of the cupcakes, or if it’s in Tupperware will start to separate. The frosting would probably hold up in the freezer but I’ve never tried it. Sorry I couldn’t be of more help.

      Hope it all turns out!
      Cassidy

  24. Christina says:

    This is great! We try to avoid most sugars, our son hasn’t had any yet, and he’s almost a year and a half. I was looking for a frosting for a lemon cake, and this would be perfect. Do you think the frosting would hold a little lemon juice? I suppose I would put the juice in with the agave?

    • Cassidy says:

      Hi Christina, I’d bet this would work fine with a bit of lemon juice in it! I would probably add it in with the agave mixture, but you could also add some when you put in the vanilla. Let me know what you think!

      -Cassidy

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  1. […] experiment with adding more strawberries until it’s a beautiful color. You can also use my White Fluffy Frosting that tastes like marshmallow fluff, YUM! *Frosting thickens in fridge and hardens overnight. Be […]

  2. […] White Fluffy Frosting That Tastes Like Marshmallows […]

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