White Fluffy Frosting – Dairy, Soy, And Refined 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, Β 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.

4.2 from 5 reviews
White Fluffy Frosting - Dairy, Soy, And Sugar Free!!!
*This frosting is best if eaten the same day you make it.
  • 1 C agave nectar or honey
  • ¼ tsp. cream of tartar
  • 2 egg whites
  • 1 tsp vanilla
  • pinch of salt
  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 πŸ™‚



Posted April 27, 2011 by Cassidy in Cupcakes & Frostings / 46 Comments


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46 responses to “White Fluffy Frosting – Dairy, Soy, And Refined Sugar Free!!!

  1. Naomi

    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?

  2. 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!

    Cassidy πŸ™‚

  3. Naomi

    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 πŸ™‚

  4. 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.

  5. 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 πŸ™‚


  6. Richard

    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!

  7. Richard

    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!

    • Helen

      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.

  8. Cassidy

    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.


  9. Cassidy


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


  10. Anonymous

    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.

  11. Annmarie

    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


      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 πŸ™‚


    • Cassidy

      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 πŸ™‚

  12. Kirby

    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

      Hi Kirby!

      I’m sorry you didn’t think it was a success πŸ™ 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,

  13. Renee

    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 πŸ˜› Just one question, Ours was more honey coloured when yours is white. Why? Thanks

    • Cassidy

      Hi Renee!

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

      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.


      • Melissa

        Maybe try clear vanilla extract instead of the brown colored one. I’m tempted to try this with xylitol. It’s granulated not powdered but I might crush it more with a glass on a plate or something. :)) I don’t think honey is bad for you in moderation. It’s great when you have the flu it breaks up mucus with lemon in hot water. I make little egg white candies each Christmas but use sugar. I’m afraid the texture won’t be right with xylitol but they’d be healthier. This could be a good test with egg whites. I’m trying to make my mom a sugar and gluten free cake for her birthday today.

  14. Evelyn

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

    • Cassidy

      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 πŸ™‚


    • Cassidy

      Yes, I slowly pour the honey in while it’s still hot as I continue to beat the egg whites. Hope you like it πŸ™‚


  15. raylene

    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.

  16. Abby

    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 πŸ™‚

    • Cassidy

      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!

  17. Christina

    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

      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!


  18. Cheryl

    Perhaps it should say “refined-sugar-free” at the top, then? When I see “sugar-free” in a title, I expect that there isn’t even added natural sugar, such as honey, so I found the link and heading to be misleading.

  19. Heather

    Thanks! I’m so glad to find a recipe without coconut or almond added. Yay! I used honey and it tastes good! I added it on top of my banana cake. Your first taste is all honey and then melts to the banana and pecan. Delicious!

  20. Hi
    How is this sugar free?? Agave nectar has 16grams of sugar ,, so does honey the same amount
    What makes it sugar free honestly want to know

    • Hi Kathy, I never said the recipe is sugar free, just refined sugar free – meaning it’s not made with processed sugar but a more healthy alternative such as honey πŸ™‚ Hope this helps!


    • Hi Bernice Cheng,

      Sorry but I really don’t know if it would work or not. If you give it a try let me know if it worked. Sorry again!


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