How to Make Angel Food Cake Frosting At Home but Five Star Qualities In 5 Easy Recipes

Do you ever wish to make a five-star class frosting? And let your family get indulge with your cake creation? If yes, this tutorial will show you today how to make your angel food cake frosting, in five easy recipes that your family will surely love. These delightful recipes don’t require much, I bet you have these ingredients at your home. I’ll give you easy steps that even your kids can follow (including tips and alternative ingredients)

What to prepare: Equipment


To stir all the ingredients of your frosting, you’ll need a hand mixer. If it happened that you don’t have one, you can still achieve your desired texture by beating the ingredients manually using a whisk. Just make sure that you’ll mix it well to produce fluffier and creamier frosting.


I’ll recommend you to use a stainless mixing bowl (that will fit on the saucepan) to contain all the ingredients that can also hold higher or lower temperature.


You’ll need a saucepan to simmer liquid ingredient that will keep your frosting slightly warm. You can use any kind of saucepan.

Recipe 1 – Marshmallow Frosting


#1. Water

You’ll need to prepare two (2) cups of water in a saucepan and 2 ounce (or 4 tablespoons) of water to mix with the ingredients.

#2. Light Corn Syrup

How to achieve smoother frosting for your angel food cake? you’ll need one (1) tablespoon of Light Corn Syrup. The syrup has moderate corn-sweet flavor that will give an exceptional taste to your frosting. The presence of Vanilla in the syrup will also give satisfying aroma. The frosting can hold on the base easier through the help of the light corn syrup.

Tips: If you don’t have Light Corn Syrup at home, you can use Barbados molasses, caramelized sugar or maple-flavored syrup as a replacement.

you’ll need one (1) tablespoon of Light Corn Syrup

#3. Marshmallow Cream

Marshmallow Cream’s sweetness and fluffiness will complete your angel cake frosting. For this recipe, you’ll only need One-fourth (1/4) which is equivalent to four (4) tablespoons of marshmallow cream.

TipsExcessive sweetness might make your blood sugar suddenly rise causing you to puke, so you just have to be careful.

#4. Egg Whites

You’ll need two (2) Egg Whites to give structure to your frosting. There are several easy tips on separating the egg white from the yolk, I’ll give you one.

Tip: You’ll need a plastic container or plastic bottle, just point it on the top of the egg yolk and squeeze the bottle’s body. It will suck the egg yolk inside but leaving the egg white in the container. And voila, you separated egg white from the yolk.

Egg Whites

You’ll need two (2) Egg Whites to give structure to your frosting

#5. Cream of Tartar

Cream of tartar or “tartaric acid” is a dry, powder, acidic byproduct used for fermenting grapes into wine

Cream of tartar or “tartaric acid” is a dry, powder, acidic byproduct used for fermenting grapes into wine. In this case we’ll going to use it to prevent sugar from hardening. The acid will also provide fluffy surface on your frosting. You’ll need one-fourth (1/4) teaspoon of cream of tartar, enough to prevent sugar to clot.

TipsIf you don’t have one of this at your home, use one-half (1/2) teaspoon of lemon as an alternative but expect better outcome when you used cream of tartar.

#6. Confectioner’s Sugar

You’ll need Confectioners’ sugar (or simply powdered sugar). Expect it to be present in all frosting recipes. A cup of this granulated sugar will add sweetness and very fine texture to your marshmallow frosting that’s why I’m recommending you to use this type of sugar.

Tip: This essential sugar is made by finely grinding sugar along with cornstarch into a blender. After mixing together, just sift the sugar through strainer into a container.

You’ll need Confectioners’ sugar (or simply powdered sugar)



Put two (2) ounce or four (4) tablespoons of water, (1) tablespoon of light corn syrup, two (2) egg whites, one-fourth (1/4) teaspoon of cream of tartar and a cup of powdered sugar into your stainless mixing bowl.


Simmer two (2) cups of water and put the bowl (which contains ingredients) on the saucepan. Beat the ingredients for seven (7) minutes using an automatic mixer or until reach smooth, fluffy and shiny mixture.

Tip: How to know when it’s ready? You’ll know that you make your angel food cake frosting ready when you lift the mixer from the bowl and sees soft-thick peaks from the mixture.


When you reached the thickness of the mixture, you can now add four (4) tablespoons of marshmallow cream and start beating it slowly to achieve the perfect frosting.


Spread it on your base and serve it to your family or friends with a LOVE and SMILE.

Recipe 2 –Whipped Cream Frosting


Heavy Cream or Heavy Whipping Cream

Heavy Cream is a thick whipped cream that contains a minimum of thirty-six percent (36%) of cow’s milk fat. You’ll need two (2) cups of heavy cream, enough to produce stiff peaks shape.

Tip: If you don’t have heavy cream at home you can replace it with butter and milk. For each cup of heavy cream in the recipe, melt 5 tablespoons of unsalted butter and add it up to three-fourths(3/4) (or 12 tablespoons) of milk. If you use low-fat milk, you’ll want to add one (1) tablespoon of flour to thicken your mixture. Just stir it until achieve the thickness.

You’ll need two (2) cups of heavy cream, enough to produce stiff peaks shape.


Salt will balance the sweetness in your frosting. In this case, you’ll only need one-eight (1/8) tablespoon of salt. And you can use it depending on your taste preference.



To achieve pleasant aroma, you’ll need one (1) teaspoon of vanilla extract.

TipIf you don’t have Vanilla at home or if you are bothered because of the alcohol content, you can use either one (1) teaspoon of maple syrup or one-half (1/2) teaspoon of almond extract as an alternative.

Confectioner’s Sugar

One-fourth cup of confectioner’s sugar is enough to add sweetness in your frosting.



Prepare your ingredients. Put two (2) cups of heavy crème, one-eight (1/8) tablespoons of salt, and one-fourth (1/4) cup of powdered sugar in a mixing bowl.


Beat the ingredients to achieve the thickness of your frosting. When soft-thick peaks form, slowly pour the vanilla extract into the mixture while continuously beating it.


You can now spread your frosting on your base and again don’t forget to serve it with LOVE and SMILE.

Recipe 3 – Chocolate Frosting



You’ll need one-fourth (1/4) cup or two (2) ounce of Milk. The presence of this wet ingredient affects the texture and keeps the balance on taste of other ingredients (such as confectioner’s sugar). It is best if you use Dairy milk because its freshness will give distinct taste in your frosting.

Tip: You can use non-dairy milk such as soy milk, almond milk, and rice milk if you’re a vegan or lactose-intolerant. These milks work as well as dairy milk in this frosting recipe. In some way, the taste of almond and soy milk yield differently.

You’ll need one-fourth (1/4) cup or two (2) ounce of Milk.

Salted Butter

You’ll need one (1) cup or two (2) sticks of salted butter in this frosting recipe. Just make sure you use softened butter. Salted butter will complement perfectly on your vanilla extract.

salted butter

TipYou can easily softened butter just by:

  • Cutting it into smaller chunks –smaller chunks softened quickly
  • Put the butter in a zip-lock (re-sealable) plastic bag and use a meat pounder to flatten then leave it for a few minutes and let the room temperature do its job.

Vanilla Extract

You’ll need one (1) tablespoon of Vanilla Extract. You can still use other alternatives (which is given in the For 2nd Recipe).

Cocoa Powder (Unsweetened)

To make your chocolate frosting complete, you’ll need ten (10) tablespoons of cocoa powder. You have to use unsweetened cocoa has lower calorie-content so it is wiser to use this ground cacao beans as a natural ingredient. You can also limit the sweetness of your frosting using unsweetened powder on this recipe

TipYou can use unsweetened chocolate if cocoa powder isn’t available at your home. You can use one (1) ounce for every three (3) tablespoons of unsweetened cocoa powder.

To make your chocolate frosting complete, you’ll need ten (10) tablespoons of cocoa powder.


You’ll need one-half (1/2) teaspoon of salt. This dry agent will balance the sweetness in your delicious chocolate frosting.

Confectioner’s Sugar

You’ll need three (3) cups of confectioner’s sugar. You can add little of this sweet sugar if you desired sweeter chocolate frosting.



You’ll need to prepare one-fourth cup of milk, one (1) cup of softened butter, one (1) tablespoon of vanilla extract, ten (10) tablespoons of unsweetened cocoa powder, one-half (1/2) teaspoon of salt, and three (3) cups of confectioner’s sugar in this chocolate frosting recipe.


Mix the butter with your mixer. The butter will become fluffy eventually. Pour the milk slowly along with confectioner’s sugar while continually beating it. Next, pour the vanilla extract and the unsweetened cocoa powder. Lastly, Season it with the salt to balance the sweetness.


You can now start spreading your chocolate frosting to your base. REMEMBER: Serve it with LOVE and SMILE.

Recipe 4 – White Chocolate Ganache Frosting


Heavy Cream

You’ll need one-half (1/2) cup of heavy cream

Salted Butter

Prepare four (4) tablespoons of salted butter

White Chocolate

You’ll need twelve (12) ounces or one and one-half (1 1/2) cup of white chocolate.

Note: White Chocolate Ganache Frosting is not complete without white chocolate



Simmer the heavy cream in a saucepan, add the white chocolate and shake it gently to mix with the cream.


Add the butter into the mixture. Let the mixture simmer for 1 minute. Beat it with mixer until the butter and white chocolate dissolve in the mixture.


Let the mixture cool for awhile, this will keep your frosting firm. Beat the mixture over a container with an ice until fluffy. When you pull the mixer and you see soft thick peaks your frosting is ready to go. You can now serve your cake but don’t forget to SMILE.

Recipe 5 – Butter cream frosting


Salted Butter

You’ll need one (1) cup or two (2) sticks of softened Salted Butter


Prepare two (2) tablespoon of dairy milk (enough to make good frosting).

Vanilla Extract

You’ll need two (2) to three (3) teaspoons of vanilla (depends to your preference).

Confectioner’s Sugar

In butter cream frosting recipe, you’ll need four (4) cups of sugar (depends to your level of sweetness)



Put four (4) cups of confectioner’s sugar, one (1) cup of salted butter, two (2) teaspoons of vanilla, and one (1) tablespoon of milk in a mixing bowl.


Beat the ingredients with your mixer, check the consistency and taste. If your mixture is a little bit dry, add one (1) tablespoon of milk while beating continually.


Always taste your frosting, if your taste bud preferred more ingredients and the consistency needs to be fluffier, just add. It will always be your choice of taste. Serve your cake with LOVE and SMILE.

Final Tips for more delightful and exciting Angel Cake Frosting

  • If you have made soft frosting instead of stiff, try beating the mixture in a mixing bowl over a container full of ice (this will make your frosting firm), else if that still doesn’t work try to pour more confectioner’s sugar while beating it until the desired consistency. However, if you made your mixture too stiff, beat your mixture over a pan with warm water. The warm water will soften your mixture. Just control the consistency of your frosting to achieve the fluffy yet firm texture of the frosting.
  • For best result, chill your cake and put your frosting to room temperature. DON’T USE COLD INGREDIENTS, because the frosting will break or curdle.  
  • The combination of salted butter and vanilla extract is PERFECT.
  • The best time to make your frosting is two (2) hours before serving your cake. One (1) hour for preparing the frosting and another one (1) for spreading the frosting to prevent drooped frosting.
  • To control the sweetness of your frosting, add confectioner’s sugar slowly and taste it as you go
  • Beating your mixture till it reach fluffiness is a big factor in achieving delightful frosting.
  • You can put your frosting in a zip lock plastic bag. Use the plastic as a tool to decorate your base.
  • Adding too much liquid will likely cause your frosting to be soupy and thin. This case is not what we want to work with, right? So don’t use too much wet ingredients.


In every spread of your frosting, spread it with love to make your cake tastier than ever. While serving cakes with angel frosting, you have to look angel as well! So, you have to wear your dearest smile because it can change the mood in a certain place. With these heavenly recipes, you can save a bad day!

Nancy Lee

Nancy Lee

Hey there, I'm Nancy, founder and editor in chief here at Cooky Mom, and I’m absolutely in love with food and health blogs. I'm on a mission to share my insider cooking, food and health tips with all of you...

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