How to make pure white frosting from scratch

Making fluffy, bright white frosting can be a challenge for any baker... not any more! Buttercream always has a tint of yellow, but this is a white frosting recipe without butter. With this easy recipe, make a pipeable pure white frosting that has a smooth, melt-in-your-mouth texture, neutral flavour that works well with any cake and that can withstand warmer weather.

Watch and learn how to make fluffy white frosting below.

Pure White Frosting recipe and video

Prep: 10 mins
Makes: 2½ cups - enough to frost a 22-23cm cake or 24 cupcakes

INGREDIENTS

250g (1 block) Copha, at room temperature, sliced
360g (3 cups) icing sugar mixture, sifted
2 tsp vanilla extract
2 tbsp boiling water

METHOD

Place Copha in a large bowl of an electric mixer. Using the paddle attachment, beat on a low speed until smooth. Increase speed to medium and beat for a further 3-4 minutes, or until white and creamy. Beat in vanilla.
Gradually add sugar, ⅓ cup at a time, beating until combined. Add boiling water and beat until smooth.

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Use room temperature Copha

You must use room temperature Copha for this recipe, cold Copha will not give you a smooth and fluffy consistency.

Take the block of Copha out of the fridge 24 hours or the night before making this frosting.

Slice or grate the Copha into smaller pieces

Instead of starting with the whole block of Copha, slice or grate it into smaller pieces to help you get it nice and smooth.

Beat the Copha smooth before adding other ingredients

It may take a bit of patience, but ensure the Copha is completely smooth with no lumps before adding in the vanilla. We recommend setting a timer for the recommended time, scraping the bowl down if required.

If your kitchen is especially cold, it can help to warm the bowl to help the Copha reach the right consistency. Place the bowl in warm water – you want the Copha to be slightly warmed, but not melted.

However, don’t worry if it does melt. Because Copha is so easy to work with, you can simply run cool water on the outside of the bowl and it will re-solidify.

Sift the icing sugar

You’ve been careful to ensure there are no lumps in your Copha, so don’t forget to sift your icing sugar before adding it in gradually for a smooth frosting.

Use the frosting immediately

This frosting performs best when used to frost your desserts immediately after bring made. If it begins to firm up, add a tablespoon of boiling water and stir to soften.

Great for warmer weather

Since Copha doesn't melt as easily as butter, it's a great choice for frosting cakes and cupcakes that need to stay at room temperature or be transported. That being said, it will still melt, so don't leave in the sun or hot vehicle.

Learn more about Copha