White Mountain Cream Icing

White Mountain Cream Icing

As a self-proclaimed dessert connoisseur, I believe that the icing truly makes or breaks a cake. It’s the sweet crown that pulls together all the other elements of the baked goodie.

Today, I bring to you the secret behind an exceptionally delightful frosting – White Mountain Cream Icing. This light, luscious, and melt-in-your-mouth icing takes your baking to a whole new level.

white mountain icing


If you’re a home baker looking to impress your guests or a parent aiming to make your child’s birthday cake even more special, this recipe is perfect for you. It’s for the sweet tooth who believes there’s no such thing as too much frosting. The best part? You only need four simple ingredients and a bit of patience.

Why is this recipe great?

White Mountain Cream Icing’s lightness and creamy texture make it a versatile icing option. Its balanced sweetness and hint of vanilla make it the perfect accompaniment to any cake (we like it on our Sour Cream Chocolate Poundcake or any poundcake), cupcakes, or even cookies. Plus, the satisfaction of making your own icing from scratch beats the store-bought tubs any day.


  • 2 cups granulated sugar
  • 2/3 cup water
  • 2 egg whites, well beaten
  • 1 teaspoon vanilla


While the original recipe is delectable in its simplicity, you can always experiment with variations to tailor it to your taste. Here are some ideas:

  • For a zesty twist, add 1 teaspoon of lemon or orange zest to the mixture.
  • If you’re a chocolate lover, blend in 1/2 cup of cooled, melted chocolate at the end.
  • You can also try adding a pinch of salt to the egg whites before beating to balance the sweetness.

Kitchen Equipment Needed

  • Medium-sized saucepan
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula for spreading
  • Heat-resistant mixing bowl for beating egg whites


  1. In a medium-sized saucepan, bring sugar and water to a boil. Continue to boil until the mixture threads – this means the syrup will form a thin thread when you lift the spoon. It’s crucial that you don’t stir the mixture during this process to prevent crystallization.
  2. While the syrup is boiling, ensure your egg whites are well beaten until they form stiff peaks.
  3. After the syrup is ready, pour it slowly into the beaten egg whites. Be cautious during this step. The syrup is incredibly hot and should be poured in a thin, steady stream.
  4. Beat the mixture until it’s cool enough to spread. The consistency should be creamy and hold its shape well.
  5. Lastly, mix in the vanilla to add that extra touch of flavor.

How To Store & Pair The Icing

The White Mountain Cream Icing can be stored in an airtight container in the refrigerator for up to 3 days. It’s perfect to frost everything from a rich chocolate cake, delicate angel food cake, to a vibrant red velvet.

As for pairings, I recommend serving your frosted dessert with a hot cup of tea or coffee. The icing’s sweetness pairs beautifully with the bitterness of these beverages, offering an indulgent contrast.

Frequently Asked Questions

Can I use brown sugar instead of granulated sugar?

While you can use brown sugar, it will alter the color and flavor of the icing, giving it a more caramel-like taste.

Can I make the icing without an electric mixer?

Yes, but it will require more effort. Be prepared for a good arm workout!

How can I tell when the syrup is ready?

The syrup is ready when it forms a thin thread as you lift the spoon. It usually happens when the temperature reaches about 238°F to 240°F on a candy thermometer.

Wrapping Up

Now that you’re equipped with the steps, tips, and variations for the perfect White Mountain Cream Icing, I encourage you to try it out. There’s no better way to crown your favorite cakes and desserts. And when you do, please share your experience with us below.

Let’s continue to explore the world of baking and dessert-making together!

Share the love and this recipe with your friends who appreciate a good homemade frosting.

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