I like how cloud bread is both simple and versatile. With just three main ingredients, I can whip it up quickly and customize it with colors or flavors. It’s naturally low in carbs and gluten-free, so it fits into many diets. I also enjoy how it feels special — it’s soft, pillowy, and slightly sweet, making it perfect as a snack, breakfast, or even a playful dessert.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 large egg whites 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/4 teaspoon cream of tartar Optional: food coloring (gel or liquid) Optional: flavor extracts (vanilla, almond, etc.)
Directions
I carefully separate the egg whites from the yolks, making sure no yolk gets into the whites.
In a clean, dry bowl, I add the cream of tartar to the egg whites.
Using an electric mixer, I whip the egg whites on medium speed until foamy.
I gradually add the sugar, a little at a time, continuing to whip until it’s fully incorporated.
I increase the speed to high and whip until stiff, glossy peaks form, being careful not to overwhip.
I gently fold in the cornstarch with a spatula, taking care not to deflate the mixture.
If I want, I add a few drops of food coloring or a splash of flavor extract and fold them in gently.
I preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
I spoon the mixture onto the baking sheet in mounds about 3–4 inches wide, leaving space between them.
I bake for 20–25 minutes, until lightly golden and set.
I let the cloud bread cool completely on the baking sheet before serving.
Servings and Timing
This recipe makes 6–8 pieces of cloud bread. Prep takes about 15 minutes, baking about 20–25 minutes, so the total time is about 40 minutes.
Variations
I sometimes add vanilla or almond extract for flavor. For a colorful twist, I swirl in pastel food coloring. I can also dust the tops with cinnamon sugar before baking for a sweet variation. If I want something savory, I skip the sugar and add garlic powder, herbs, or cheese.
Storage/Reheating
I keep cloud bread in an airtight container at room temperature for up to 2 days, though it’s best eaten fresh. It tends to lose its fluffiness over time and can get sticky. If I need to reheat it, I place it in a warm oven for a few minutes to revive the texture.
FAQs
Why didn’t my cloud bread rise?
It may be that the egg whites weren’t whipped enough to stiff peaks, or they deflated when folding in the other ingredients.
Can I make cloud bread without cream of tartar?
Yes, I can replace it with a few drops of lemon juice or vinegar to help stabilize the egg whites.
Can I make it sugar-free?
Yes, I substitute granulated sugar with a powdered sugar alternative like erythritol.
Can I add flavoring to cloud bread?
Yes, extracts like vanilla, almond, or lemon add delicious flavor.
What’s the best food coloring to use?
Gel food coloring works best since it adds vibrant color without thinning the mixture.
How do I prevent my cloud bread from collapsing?
I avoid overmixing and handle the batter gently when folding and scooping.
Can I freeze cloud bread?
It’s not ideal, since it loses texture when thawed. I prefer making it fresh.
Can I make cloud bread savory?
Yes, I leave out the sugar and add herbs, garlic powder, or cheese for a savory version.
Can I double the recipe?
Yes, I double it, but I make sure to whip the egg whites in batches to keep them stable.
Why is my cloud bread sticky?
It’s normal for it to get sticky if stored too long, since it’s delicate. I serve it right after cooling for the best texture.
Conclusion
Cloud bread is one of my favorite fun, fluffy treats to make. I love how it’s light, versatile, and easy to customize with flavors and colors. Whether I serve it as a snack, breakfast, or a playful dessert, it always feels special and whimsical — like eating a little piece of a cloud.
Cloud Bread is a light, fluffy, and whimsical treat made from whipped egg whites, sugar, and cornstarch. Naturally gluten-free and low-carb, it’s easy to customize with flavors or colors and perfect for a fun snack, breakfast, or dessert.
Ingredients
3 large egg whites
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
Optional: food coloring (gel or liquid)
Optional: flavor extracts (vanilla, almond, etc.)
Instructions
Carefully separate egg whites from yolks, ensuring no yolk gets into the whites.
Add cream of tartar to the egg whites in a clean, dry bowl.
Whip egg whites on medium speed until foamy.
Gradually add sugar while whipping until fully incorporated.
Increase speed to high and whip until stiff, glossy peaks form (don’t overwhip).
Gently fold in cornstarch with a spatula.
If desired, fold in food coloring or flavor extract.
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
Spoon mixture into 3–4 inch mounds on the sheet, leaving space between them.
Bake 20–25 minutes until lightly golden and set.
Cool completely on the baking sheet before serving.
Notes
Add vanilla or almond extract for extra flavor.
Swirl in pastel food coloring for a colorful twist.
Dust with cinnamon sugar for a sweet version.
For savory bread, skip sugar and add garlic powder, herbs, or cheese.
Best eaten fresh, as it tends to get sticky when stored.
