Hello, I’m back at it with another viral TikTok recipe. I know, I know, TikTok is about to be banned but the viral recipes won’t stop and I am here for it because super fluffy cloud bread is so jiggly and cute.

Plus it’s only three ingredients! I mean, I loved dalgona coffee and pancake cereal, so maybe there’s something to this TikTok food thing?

After seeing multiple people ripping into and squishing their TikTok cloud bread, I just HAD to make some myself.

Cloud Bread | www.iamafoodblog.com

What is TikTok cloud bread?

If you’re on TikTok and you’ve looked under #cloudbread you’ve probably seen the fluffiest, most impossible giant puffs of bread you’ve ever seen. All you need to make it is egg whites, sugar, and cornstarch. Cloud bread is essentially a softly baked meringue with some rebranding.

If you’re not sure what a meringue is: it’s a type of dessert made from whipped egg whites and sugar. Sometimes a binder (in this case cornstarch) is added to give it a bit more structure. Meringues taste kind of marshmallow-y when gently baked and light and crispy when baked and dried out longer. If you’ve had pavlova or lemon meringue pie or macaron, you’ve had meringue and by extension, cloud bread.

Cloud Bread Recipe | www.iamafoodblog.com

Ingredients for cloud bread

  • Egg whites. Egg whites are what give your cloud bread fluffiness and loft. If you’re going to separate egg whites yourself, be sure to not get ANY yolks into the whites or they won’t whip up. It’s better to separate your eggs while they’re cold, but they will whip up better if they’re at room temp. You can also just buy egg whites in a carton at the store, which is what I did. You’ll need 3 large egg whites or about 6 tablespoons of egg whites from a carton.
  • Sugar. Just use regular white sugar. Sugar is what is going to stabilize your egg whites and let them fluff up even more. The sugar is also going to make your cloud bread just a little bit sweet.
  • Cornstarch. You just need a tiny bit of cornstarch in your cloud bread, to help soak up any extra liquid in your meringue. Cornstarch also helps make your meringue shiny.
  • Food coloring. This is optional, if you want to make your clouds colorful.

How to make cloud bread

  1. Whip the egg whites. Add your egg whites to a very clean, grease free bowl. Start to whip your egg whites on medium-low, until frothy and pale.
  2. Stir in sugar. Add the sugar, a little bit at a time on high, until the sugar dissolves and the egg whites start to foam up.
  3. Add the cornstarch. I like to sift the cornstarch in so that there are no lumps. Continue to whip on high until the egg whites become a glossy thick meringue that holds a peak. The egg whites are done when you lift the beater from the bowl and they hold a peak and look smooth and creamy like shaving cream If you tilt the bowl, the whites should not slide. Be careful not to over whip!
  4. Shape the cloud. Use a rubber spatula to scoop out the meringue and shape into a cloud on a parchment paper lined baking sheet.
  5. Bake. Bake in a low oven until golden and cooked through.

Cloud Bread Recipe | www.iamafoodblog.com

What does cloud bread taste like?

To be honest, this cloud bread is more looks than taste. Maybe just like TikTok? It’s beautifully fluffy and full of tiny air bubbles and very squishy and satisfying but it’s not the most delicious. It’s light and airy and reminiscent of a marshmallow. It kinda tastes like angel food cake texture wise, but not taste wise.

Tips and Tricks

  • Make sure your egg white whipping equipment is completely clean and free from fat or oil or your egg whites won’t whip up.
  • Similarly, make sure there are ZERO egg yolks in your egg whites.
  • Separate your eggs while they’re cold, but beat them up with they’re at room temp.
  • Don’t add all the sugar at once. Your meringue will be fluffier if you add it in gradually, 1 tablespoon at at a time.
  • Don’t over beat! If you meringue starts to look grainy or really wet, it means your egg whites have been over-beaten and your cloud bread won’t be fluffy.

Cloud bread FAQs

How do I whip the egg whites?

Make sure your utensils are COMPLETELY clean and there is absolutely no oil or fat residue on your whisk or bowl. If you break your yolks as your separating the eggs the whites won’t whip up. Use a stainless steel or glass bowl and make sure it’s completely clean. Don’t use silicone or plastic bowls or utensils – even when they seem clean, there’s a possibility of oily residue that will make it hard for your eggs to whip up properly. Whipping egg whites takes time, so don’t be surprised if it takes a while for them to whip up.

Why didn’t my egg whites whip up? I’ve been beating them forever!

If your egg whites didn’t get fluffy it’s because there was oil or fat in your egg whites. Oil or fat is the enemy of whipping up meringues. Fat interferes with how the proteins in egg whites bond together to whip up. If you’re separating your egg whites by hand and there is fat on your hand, your whites might not whip up. If there is any oil or fat on your whisk or in your bowl, your egg whites won’t whip up.

How can I make my egg whites whip up?

You can try adding a touch of cream of tartar (1/4 teaspoon), vinegar (1/4 teaspoon), or lemon juice (1/4 teaspoon) to help whip up your eggs. Cream of tartar, vinegar, and lemon juice are all acids that help stabilize the egg whites and encourage them to get extra whipped.

Why didn’t my cloud bread bake through?

If your cloud bread is golden brown on the outside but still under baked on the inside it might be because your oven is running too hot. Some ovens aren’t calibrated well or have hot spots. It probably means that the oven was too hot and that the outside of the bread cooked faster than the inside. Cloud bread bakes at a very low temperature. If the inside of your cloud bread is raw, you can just put your cloud bread back into the oven until it is baked through.

Does it taste like eggs?

Cloud bread is made from 3 ingredients: egg whites, sugar, and cornstarch. The egg whites are make up the majority of the recipe so it’s only natural that cloud bread will taste like eggs. If you want a sweeter cloud bread to help it taste less like eggs, add a 1/4 cup of sugar. Warning: if you do this, your cloud will not be as fluffy.

Do I need a stand-mixer to make cloud bread?

Technically you don’t need a stand mixer. You can whip these up with a regular whisk or a hand mixer. But it will take a REALLY long time and a lot of arm muscle. You can do it! I use this milk frother and it works amazingly.

Why is my cloud bread wrinkly?

That’s just the nature of cloud bread! Because it’s not a cake with a significant amount of flour to stabilize it, it will get wrinkly as it cools, kind of like a soufflé. It’s best to enjoy it while it’s still a bit warm :)

Can I make cloud bread in advance?

Unfortunately, just like clouds, cloud bread is extremely fleeting. You can’t make it in advance because the longer it sits, the more wrinkly and shrunken it’ll get. Cloud bread is best made and eaten fresh from the oven.

How to make TikTok Cloud Bread | www.iamafoodblog.com

Substitutes for cornstarch

If you don’t have cornstarch, which is also known as cornflour, you can use regular all purpose flour. The amount of flour is very small so it won’t make a difference.

Substitutes for sugar

Sugar works best if you’re making meringue but you can also use sweetener if you’re avoiding sugar. The meringue won’t fluff up as much but it will be sugar free. Try things like: stevia, splenda, or monkfruit sweetner.

Why does my cloud bread taste like eggs?

Cloud bread only has three ingredients: egg whites, sugar, and cornstarch. It’s tastes like eggs because eggs are the main ingredient. If you want it to be sweeter, more meringue-like and less eggy, you can make it with more sugar or add some extracts like vanilla or almond. Instead of using 2.5 tablespoons of sugar, use 6 tablespoons. Add 1 teaspoon of vanilla or almond extract. The cloud bread will be a bit stiffer and not as fluffy but it will taste more like meringue!

Cloud Bread Recipe

3 ingredient fluffy TikTok viral cloud bread
Serves 1
4.67 from 263 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 large egg whites about 6 tbsp
  • 2.5 tbsp sugar ~30g
  • 1 tbsp cornstarch ~10g
  • food coloring optional, see note


  • Heat the oven to 300°F. In the bowl of a stand mixer, use the whip attachment to whip the egg whites on medium high until frothy.
    Cloud Bread Recipe | www.iamafoodblog.com
  • Add the sugar slowly, 1 tablespoon at at time and whip on high until small bubbles start to form.
    Cloud Bread Recipe | www.iamafoodblog.com
  • Sift in the cornstarch and continue to whip on high until the whites are whipped up into a glossy thick meringue that holds a peak, about 5-6 minutes.
    Cloud Bread Recipe | www.iamafoodblog.com
  • Scoop out the meringue on to a parchment paper lined baking sheet and shape into a fluffy cloud or mound.
    Cloud Bread Recipe | www.iamafoodblog.com
  • Bake for 20-25 minutes. The outside will be a light golden brown. Let cool and enjoy the fluff!
    Cloud Bread Recipe | www.iamafoodblog.com


Optional: If you want to add flavoring (baking extracts) or color into your cloud bread, add it in when you add your cornstarch.
Estimated nutrition is for one loaf.
Recipe via @linqanaaa and @abimhn

Estimated Nutrition

Nutrition Facts
Cloud Bread Recipe
Amount Per Serving
Calories 194 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.01g0%
Cholesterol 0.01mg0%
Sodium 100mg4%
Potassium 162mg5%
Carbohydrates 38g13%
Fiber 0.1g0%
Sugar 30.7g34%
Protein 10.8g22%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Mikaylah says:

    Is there anything i can subasatute for cornstarch

    1. Stephanie says:

      you can try flour!

      1. ??Rahina?? says:

        4 stars
        Hello, have you tried it with flour? Because i really want to make this but i dont have cornstarch :( so i was wondering of flour works??

        1. Ananya says:

          4 stars
          It works you have to put double the amount in all-purpose flour

          1. tahlia says:

            I hope the flour works!! Thanks

        2. Sara says:

          4 stars
          I really tried with strawberry extract to get rid of the eggy flavor and I thought I added enough. It still tasted like eggs, lol. But it was PERFECT otherwise🤤🤤

          1. EmmaSki says:

            4 stars
            I tried vanilla extra it worked great!

          2. Diane says:

            Ooooohhhhhh, it’s eggy tasting???? Do you think if I put in a little more sugar it may taste a little better????
            Never actually ever seen “Cloud Bread” or HONESTLY ever heard of it until today let alone what it must taste like..You say an essential oil didn’t help 🥺 I wonder what would help???
            Going to make it the way the recipe says and I guess I will figure it out from there …Going to do a Purple one 💜

      2. kaylafane says:

        Ok thx i will try that

    2. Julie says:

      Try cream of tartar

      1. helper says:

        Hey Julie! Cream of tartar is how you make macoroons, where this is for cloud bread.

        1. Nyla says:

          you can use cream of tartar, it work great and its used in meringues not macaroons

          1. brittany says:

            5 stars
            i am so excited to try this it looks so good thx

          2. Susan Petteys says:

            Macarons are not the same as macaroons……macarons are a lot like meringue

        2. cheryl says:

          I think you mean macarons.

        3. Yessie says:

          i have uses cream of tart on my macaroons

        4. Tammy says:

          Cream of Tartar works well with cloud bread. Traditional Cloud bread calls for cream cheese & cream of tartar as well.

    3. Louise says:

      You can use corn flower

    4. Samaira says:

      U can use potato starch or even flour!

        1. Lexi says:

          4 stars
          Can I use Brown Sugar?

          1. Stephanie says:

            hi lexi, brown sugar will work!

    5. Person says:

      5 stars
      You can use ap flour

      1. Tori says:

        5 stars
        This recipe is really yum!

      2. Nikki says:

        5 stars
        My little girl has been begging to make these all day. We finally did and they’re yummy! We put a little lemon extract in. Heavenly!

    6. Liv.EC says:

      Yes. Corn flour is the exact same as corn starch. And it will not change the recipe.

    7. Kendra kandra says:

      tapioca starch, arrowroot powder, and potato starch would all work

    8. Emmeline Capel says:

      I used 10g arrowroot powder and it turned out perfect. I also used granulated monk fruit in place of sugar and it stabilized the meringue just like sugar does! That substitution also saves you 120 calories and in my opinion tastes very similar to sucrose sugar.

    9. Vickktoria says:

      i used arrow root starch. its spose to be a good alternative for people who can’t have gluten. hasnt come out of the oven yet tho so here goes.

      1. Karen says:

        We used cornstarch and added cocoa powder & chocolate chips. It deflated (my son shook it when we checked on it 🤣). But wow. It was SO GOOD. It didn’t have an eggy taste. It was like a soft chocolate chip cookie!

    10. Muqi says:

      5 stars
      patatostarch works as well, I only have this at home, but I think it’s harder to find.

    11. Rebecca says:

      5 stars
      I used arrowroot

    12. Janet says:

      Cream of tarter is as good as corn starch

  2. Chloe says:

    5 stars
    Really delightful!

  3. Himani says:

    Can I use a aquafaba instead of egg whites

    1. Stephanie says:

      i think so, yes!

    2. Dray says:

      5 stars
      I used it, turned out the same. Also makes the recipe vegan

  4. Alex says:

    5 stars

    1. Isabel says:

      Is it nice

      1. Jack Mehoff says:

        It’s pretty good! But it just has a pretty strong egg flavor and smell.

  5. Sabrina says:

    5 stars
    another super creative recipe! wow, and yet another new thing I’d never heard of cloud bread? thank you!

    1. Carol Huntington says:

      5 stars
      What if I can’t have sugar, is there a substitute for that?

      1. Stephanie says:

        hi carol,
        i’ve only tried this with sugar

        1. Wattage says:

          I made mine with monk fruit sweetener since I don’t have sugar in my house. It came out amazingly!

      2. Heather says:

        Stevia In the Raw measures exactly like sugar but is plant based sweetener that is 0 calories per 1 tsp. Sugars less than .5g

      3. Your normal sugar substitute, I use a mixture of Equal & Sweet in low. 1 pack of each to taste, I use that on all my sugar free stuff.

      4. helper says:

        try monk fruit sugar

      5. Tia says:

        5 stars
        Monkfruit sweetener is a great substitute for sugar.

  6. Heliah says:

    5 stars
    Does it taste sweet?

    1. Stephanie says:

      it’s lightly sweet :)

    2. ✨?Ashlin?✨ says:

      You could add some vanilla extract it would make it taste sweeter

      1. Ellie says:

        4 stars
        yeah, i’be tried that and its really good! you can also put in mint extract and finely chopped chocolate chips and that’s really good too

      2. Izzy says:

        How much would you recommend to add?

      3. TikTok?❤️? says:

        5 stars
        Yes I dis

    3. lol says:

      5 stars
      no,it taste like dry food,maybe like a dry bread!

  7. Grace says:

    when do you use the food dye?

    1. Stephanie says:

      you add it in when you add the cornstarch, there’s a note at the bottom of the recipe that tells you when :)

    2. Banana says:

      You use it when you are adding the cornstarch and if you are using a gel dye, make sure to only add a little bit! Have fun!!

  8. Alyssa says:

    5 stars
    I’ve been seeing this cloud bread all over Tik Tok and was so scared to try it, even though I’ve made meringue multiple times and it has come out perfectly. I currently have this in the oven and it looks AMAZING! I can’t wait to try it! I’ll post the result! Just another tip i have would be, don’t add liquid food dye, in the end the colour comes out dull and brownish and thins out the mixture too much. Use concentrated gel food colouring instead, it yields good results.

    1. Rose says:

      Mine is really liquidy…

      1. Frederique says:

        Rose – That’s probably because you didn’t whip the eggwhites enough. If you did it enough you should be able to turn it upside down and it not fall.

  9. Amanda Gripp says:

    I can’t figure out if mine is done. I’ve cooked it for over 35 min now and it’s still sticky and wet on the inside. That doesn’t seem right, does it?

    1. Stephanie says:

      your oven probably isn’t accurate. it should feel dry on the outside :)

    2. Rylie m. says:

      You might want to do smaller dome type shapes, your oven’s heat might not be able to cook through a big dome shape. If you do it smaller your oven will be able to cook it through and not have it be wet or sticky.

  10. Emma says:

    5 stars
    Just tried it! I put in some vanilla and it improved the flavor :) I love it!!

  11. marie says:

    can i make this in a microwave? and if so, for how long?

    1. Stephanie says:

      no, you can’t make it in a microwave

  12. Joyce says:

    What is the serving size? Is it 194 calorie for the whole thing?

    1. Stephanie says:

      yes, it’s 194 for the whole thing

    2. Ahana says:

      5 stars
      Hi so it was whipped well! And it didn’t fall off the container when I turned it around. Yet, when I baked it it deflated like a cake. Why :(

      1. plank says:

        4 stars
        You might have added too much food die or added to little of the dry ingredients. I would try again and follow the recipe to the t. I would also check your oven. If you open it before it is done it can deflate.

  13. Unk says:

    Can i bake it without the parchment paper and just butter the pan

    1. Stephanie says:

      your definitely need parchment paper! you can try tin foil, but buttering will not work

      1. Maleaha says:

        5 stars
        Amazing I added vinilla asract it tasted amaxing

    2. Brandy says:

      You don’t need parchment paper. I put mine on a disposable tin cookie sheet and sprayed it with Pam cooking spray and it was perfect.

    3. Hannah Taylor says:

      Cooking spray worked for me, so butter would also work

      1. Fun time love says:

        Butter will not work hannah taylor

  14. Maxwell says:

    Mine didn’t turn out brown. Is it done or no?

    1. Stephanie says:

      hi max,
      it’s probably not done – it should be lightly golden on the outside.

  15. Rosie Esparza says:

    What do I do if it looks watery while mixing

    1. Stephanie says:

      you need to keep mixing it until there’s no water left – it needs to be completely whipped!

  16. tara says:

    how much is one serving? like is it one cup or is it the entire thing orrr

    1. Stephanie says:

      it’s the whole thing!

  17. Caitlyn says:

    5 stars
    How much vanilla should I put in??

    1. Stephanie says:

      hi caitlyn,
      1/4 teaspoon!

  18. Sally says:

    Can I add lemon extract for a lemony flavor?

    1. Stephanie says:


  19. Leah says:

    Hi is there a proper way to storage this ? I have a client who wants me to make this for her and i want to give her correct storage directions

    1. Stephanie says:

      hi leah,
      unfortunately this is not something that holds very well, you pretty much need to eat it right away!

  20. Trish says:

    5 stars
    I love this recipe. I add some vanilla and a touch of butter extract and it tastes fantastic. I also top it with sugar before putting it in the oven and the sugar crisps up and it’s delicious

  21. carmela says:

    mine is not thickening what do I do

    1. Stephanie says:

      it could be that you had oil or fat in your bowl or on your whisk before you started whipping or it could be that you need to keep whipping!

  22. Jeff says:

    Even after I allowed the bread to cool, it was still pretty sticky on the outside. Am I not allowing it to cool long enough or could there be another issue I’m not aware of during the mixing process? Thanks!

    1. Stephanie says:

      hi jeff,
      it gets progressively stickier as it cools off. it’s the most dry right after it comes out of the oven.

  23. Jake Bacon says:

    5 stars
    It was good it tasted like air

    1. Rossanna says:

      Can i use honey instead of sugar?

      1. Stephanie says:

        i haven’t tried with honey so i’m not sure if it would work!

  24. Deborah says:

    5 stars
    Pretty good! I added a lot of vanilla to try to give it less of an egg flavor and added more cornstarch to compensate. It tastes a little bit like egg but over all really good.

  25. alex says:

    for a double batch, how long should it bake for?

    1. Stephanie says:

      hi alex,
      it should bake for the same amount of time! maybe add on a couple of minutes if they aren’t browning :)

  26. Anonymous says:

    Hey I haven’t tried this yet and I really want to make cloud bread but I have no white sugar would it still turn out alright if I used brown sugar instead I read somewhere that it would just make it darker but I needed to double check

    1. Stephanie says:

      yes it will work but it will be darker!

  27. Judy says:

    I was wondering if I could use brown sugar instead of white sugar I don’t have any and I did research which said it will only darken it I just needed to double check I don’t want to waste my time if it will just not work

    1. Stephanie says:

      hi judy,
      it will work with brown sugar but the cloud bread will be a light mocha color!

  28. Jewel says:

    What about chocolate? Ive heard you can put cocoa powder in it

    1. Stephanie says:

      hi jewel, you can put in cocoa powder!

  29. Paislee says:

    Is there anyway to make it chocolate flavored?

    1. Stephanie says:

      hi paislee,
      yes! you can sift in 1 tbsp cocoa powder when you add the cornstarch. you can add chocolate chips too!

  30. Allison says:

    what can I do if I live where there is a high altitude? Seemed too dense

    1. Stephanie says:

      hi allison,
      i haven’t baked at high altitude, but adding some cream of tartar in (maybe 1/4 teaspoon) or a bit of lemon juice will help stabilize your meringue.

  31. big_dirty says:

    5 stars
    Came out great!

  32. Ana says:

    Can i make just a third of the recipe? if so how would that affect cooking time+temperature?

    1. Stephanie says:

      hi ana,
      yes, you definitely can. i would bake it for 10 minutes and then check on it. keep the temp the same :)

  33. Malani says:

    Are you able to refrigerate it if you don’t finish it?

    1. Stephanie says:

      you should eat it right away, it doesn’t really keep well!

  34. Rachel says:

    5 stars
    I think the recipe is great but I assume of gone wrong somewhere the batter was great – it didn’t fall when I put it upside down there where peaks and all the ingredients where measured carefully. However it’s seams that the cloud bread is a little bit sticky, do u know hey this has happened or how I may be able to fix it?

    1. Stephanie says:

      hi rachel,
      if it’s very sticky it might mean that you need to bake it a little bit longer. try turning off the oven when the time is up, popping open the door and letting it rest in the oven a bit to dry it out. meringue tends to take moisture from the air as well – is it very humid where you are? that will affect the stickiness as well.

  35. Willow rosenbug says:

    5 stars
    Hi what do I do if it’s not thickening after a long time of mixing ?

    1. Stephanie says:

      you need to keep whipping it! or maybe your egg whites had fat/oil in it.

    2. Kelsie says:

      I freeze my kitchenaid bowl while collecting my ingredients. It makes the eggs whip up faster.

  36. Kyle says:

    Hi im making it now and i saw it ways gas mark 3 amd im like ent it gonna take ages to cook could you help me please it yould me mutch appreciated !

    1. Stephanie says:

      these bake in a very low oven, just check on them at 20 minutes.

  37. joy says:

    try to wisk one egg at a time

  38. M says:

    4 stars
    Tasted like egg, wouldn’t recommend. It did look great though !

  39. MJ says:

    I used Tapioca flour and powdered swerve in mine and it worked!

  40. Lilly says:

    5 stars
    How much Celsius should I set my oven to?

    1. Stephanie says:

      hi lilly,
      it’s 149°c

  41. Revka Noriega says:

    4 stars
    It turned out very runny I muste’ve done something wrong so I just fried it and I got essentially the same thing but the taste isn’t that great.

  42. Addie says:

    3 stars
    I dyed mine and it’s been in the oven for 40 minutes and it’s still blue on the outside, I did the recipe perfectly and I whipper it long enough, I’m not sure what to do now?

    1. Stephanie says:

      hi addie,
      is it blue with a golden tinge? has the outside browned at all?

  43. allyson says:

    heyyy can I use wax paper instead of parchment?? really excited

    1. Stephanie says:

      hi allyson,
      i haven’t tried with wax paper but i think it’ll work since the oven temp is so low :)

  44. Emma says:

    5 stars
    I assume it would turn out great, but I’m having trouble with mixing! I put the ingredients in and unfortunately a very very slight amount of egg yolk got in. I was able to get most of out but very little was still there. I’m currently using a stand mixer on speed 8 of 10 but the batter isn’t thickening… Am I doing something wrong? It’s foamy on the sides but not thick and creamy like it should look…

    1. Stephanie says:

      hi emma,
      it’s because your egg whites have egg yolk in them. the whites won’t whip up if there is even the tiniest amount of egg yolks or oil in the whites.

  45. Mary says:

    5 stars
    Can I put salt on it?

    1. Stephanie says:

      you can if you want it to be salty but it’s not very sweet :)

  46. Brandy says:

    I made this tonight and it still has an eggy taste but seems done maybe my cotton candy flavour wasn’t strong enough

  47. Blossom says:

    Hi, why is the middle of my cloud bread not cooking
    it’s perfectly browned on the outside but the inside is just fully raw
    it has been in for much longer than 25 mins.

    1. Stephanie says:

      hi blossom,
      it could be that your oven is not calibrated properly. it might have heated up too hot so the outside got cooked before the inside was able to cook through.

      1. Blossom says:

        Thank you ?

  48. hadley says:

    when you put in coco powder does it taste like chocolate?

    1. Stephanie says:

      hi hadley,
      it won’t test entirely like chocolate, just lightly cocoa scented.

  49. Cassie Kaye says:

    5 stars
    Made this today added vinilla and a little extra sugar my grandkids call it cotton candy bread love how easy it is to make . Thanks for sharing .

    1. Stephanie says:

      ooh cotton candy bread, i LOVE that :)

  50. Paiten Godell says:

    I’ve made this recipe before and it worked great. But for some reason the batter isn’t whipping up this time and is still very liquify after 10ish minutes. Any ideas why or any tips?

    1. Stephanie says:

      hi paiten,
      you probably accidentally got oil or fat or egg yolk into your whites. if your bowl or whisk isn’t clean the whites won’t whip up as well.

      1. Paiten Godell says:

        Thank you!!! Will it still whip up but take longer?

  51. ?Fera? says:

    5 stars
    Do you think you can add some extra vanilla sugar??? ?
    btw it is very good explaind!

    1. Stephanie says:

      absolutely you can add extra vanilla sugar. it may not come out as soft though, so don’t add too much :) or just replace the sugar with vanilla sugar! thank you!!

  52. Sydney says:

    Interesting! Bread is my one weakness in the kitchen, but I think I can tackle this, or maybe it’s the wine a 2AM thats making me so confident. :-) Love your blog.

  53. Jasmine says:

    Can i use brown sugar?

    1. Stephanie says:

      hi jasmine,
      i haven’t tried but i think it will work – your cloud bread will be coffee colored though :)

  54. Amaliya says:

    Hi, so I am making two loafs instead of one and was wondering if you can bake the two together, and if so how long should they be in the oven?

    1. Stephanie says:

      hi amaliya,
      you can bake them together in the oven, for the same amount of time: 20-25 minutes :)

      1. Amaliya says:

        Thank You!

  55. Keira says:

    5 stars
    Soooo good

  56. Keira says:

    5 stars
    Soooo yummy ❤️

  57. Rhonda says:

    5 stars
    I made mine with chocolate chips on top its in the oven now it smells heavenly in my house now cant wait to eat it yummy thank u for the recipe.

  58. Tori says:

    5 stars
    This recipe is really yum!

  59. tilly billy says:

    if i double recipe how long do i bake?

    1. Stephanie says:

      just bake it the same amount of time!

  60. Lulu says:

    5 stars
    Hi! I cant wait to make this recipe! I don’t like eggs alone, like scrambled, fried or boiled. But I like them in cookies, bread, ect. Anyway I was wondering if this tastes A LOT like eggs or just a bit like eggs.
    Love your website so MUCH!!

    1. Stephanie says:

      it definitely tastes like eggs because eggs are the main ingredient!

  61. ariadnne ? says:

    I used powder sugar and it work fine just that u need to mix it for a longer time ?.

  62. Mikee says:

    My oven at home is fire-based. Can I still make it?

    1. Stephanie says:

      if your oven can maintain a constant temperature, you can

  63. Erica A Rodriguez says:

    5 stars
    We watched the movie Clouds last night and felt it was appropriate to make cloud bread. Great recipe and great instructions. We wanted a sweeter taste so I added a 1/4 tsp of watermelon oil and it was perfect. We also added blue food coloring and shaped it into a heart for Zach Sobiech the person the movie Clouds is about. Thanks for sharing the recipe!!

  64. Izzy Benne says:

    Can you use a bread maker for cloud bread?

    1. Stephanie says:

      no, you cannot, it’s not regular bread

  65. Leah says:

    The flour didn’t work for me. My batter deflated after I added flour, but maybe I did something else wrong? But feel free to try anyways, and remember, even if it doesn’t work, at least you tried so don’t be disappointed. Plus, I’m proud of you ?

  66. julie says:

    can i use duck eggs?

    1. Stephanie says:

      hi julie
      i haven’t tried with duck eggs but i think they might work. i don’t know how it will taste though!

  67. Jamie says:

    4 stars
    It took around 10 minutes to whip up the final mixture, but it was so worth it! Right now its in the oven cooking/baking and I’m so excited to try it!

  68. Hello says:

    5 stars
    This is sooo good thanks for putting it online

  69. CoconutLover says:

    4 stars
    It turned out great! I did taste a little eggy even though I put in coconut extract, the eggy taste prevented me from wanting to eat the whole thing, but it still is great!

  70. CoconutLover says:

    Can I use brown sugar?

    1. Stephanie says:

      hi, i haven’t tried but many people have and been successful!

  71. Madi says:

    5 stars
    AM i aloud to add butter on top?

    1. Stephanie says:

      i have tried, but this is more of a sweet meringue so i don’t know if butter will go with it!

      1. courtney doucet says:

        5 stars
        yes but none inside

  72. courtney doucet says:

    5 stars
    it;s great i made a teal and black one the black flavor is choclate and the teal one is white choclate.#yumyyyyyyyyyyyyyyyyyyy p.s.awsome and cool

  73. Audrey L Davidson says:

    What type of peak stiff or soft peaks?.

    1. Stephanie says:

      soft, but firm peaks! i would say medium

    2. Anonymous says:

      Definetly stiff peaks

  74. Amatullah says:

    Can i use powdered food coloring for color?

    1. Stephanie says:


  75. R says:

    5 stars
    Cloud bread is not new, like TikTok would like you to think. You can use Cream of Tartar in place of cornstarch and right before baking, fold in 1/2 scoop of protein powder to help boost the flavor. Top it with berries and whipped cream or chocolate syrup ?

  76. Alexa says:

    5 stars
    I made it it taste like I’m eating a sugary cloud I added purple food Corning to it it did not make it taste funny taste very good

  77. Emmeline Capel says:

    5 stars
    I also added about 1/2 tsp vanilla and a dash of cinnamon which was delicious. No eggy taste whatsoever. I used boxed egg whites which I think may have reduced the eggy flavor as well.

  78. Joe Mama says:

    You’re supposed to add lemon/orange. That’s why it was so light on flavor.

  79. Hysasks says:

    4 stars
    can l substitute cornstarch for corn flour?

    1. Stephanie says:


  80. Visitor says:

    5 stars
    It’s so good though mines turned out a bit smaller than expected,could answer why other than that its great !(side note: it also works with using your hand if you’re wondering).

  81. River says:

    5 stars
    Should I put in vanilla extract or peppermint extract… hmm…

    1. Melissa B. says:

      5 stars
      I did add half tsp of vanilla and it’s delicious

  82. Jasmine Hunt says:

    5 stars
    I love this it’s easy and fun to make tysm

  83. Dee says:

    For a savoury cloud bread I whip egg yolks and cream cheese together, then whip the egg whites together with cream of tartar before folding them together carefully. Make six/eight mounds on lined tray and bake, and hey ho you have the ‘roll’ for your savoury sandwich.

  84. Emily says:

    Good with peanut butter oddly. And a sprinkle of powdered sugar.

  85. Ally says:

    5 stars
    I made this but didn’t whip it enough make sure you really have stiff peaks.

  86. Hailee says:

    5 stars
    I just made some but i haven’t tried it yet because it just came out of the oven.

    Can’t wait!

  87. Claressia says:

    I was wondering if food coloring gel will work also?

    1. Stephanie says:

      hi, yes it absolutely will!

  88. Marysa says:

    5 stars
    This is so neat – it looks like cotton candy! I would love to give this a try.

  89. Katie says:

    Can you bake this until it’s crispy?

    1. Stephanie says:

      hi katie, it won’t get crispy, you could make meringue if your looking for a crispy kind of egg white based dessert!

  90. Haven says:

    Has anyone tried adding flavored Jello powder?

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Thanks for reading as always!
-Steph & Mike