Cloud Bread Recipe – Only 4 Ingredients! (2024)

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Looking for an easy homemade bread recipe? This one is easy and quick to put together, so look no further! This cloud bread recipe is a bread alternative that’s light, tasty and easy to make with just four ingredients.

Cloud Bread Recipe – Only 4 Ingredients! (1)

Make delicious cloud bread with just four ingredients!

What is cloud bread?

Cloud bread is a unique food, like nothing I’ve had before. It’s not a true bread since it doesn’t include flour nor water, but its versatility is like that of bread — the texture is fluffy, somewhat spongy and bread-like. And cloud bread can be enjoyed in both savory or sweet ways, just like bread!

I sometimes like to switch up my sandwiches using cloud bread. I find that it’s a greatgrab-and-go snack to keep around, especially when using some of the flavorful variations I’ve listed below (after the recipe).

Cloud Bread Recipe – Only 4 Ingredients! (2)Cloud Bread Recipe – Only 4 Ingredients! (3)All Things BreadNew to baking bread? Start with our free guide,Bread Making Basics, to learn essential bread secrets from types of yeast to storage and everything in between!Download The FREE Guide

Cloud bread recipe

Makes 6-8 portions

Ingredients:

  • 3 eggs
  • 3 tablespoons cream cheese, softened at room temperature
  • ¼ teaspoon cream of tartar
  • 1 tablespoon granulated sugar or honey
Cloud Bread Recipe – Only 4 Ingredients! (5)

Step 1:

Preheat oven to 300 F. Separate the eggs — take extra care with doing so. Place yolks in a bowl with cream cheese and sugar.

Place egg whites in the bowl of an electric mixer with the cream of tartar. There should be no trace of yolk in this bowl — otherwise it will not whip up nicely.

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Step 2:

Beat egg yolk mixture with a whisk or hand mixer until it’s smooth and cream cheese is completely incorporated. There should no longer be bits of cream cheese visible. Set aside.

Cloud Bread Recipe – Only 4 Ingredients! (7)

Step 3:

Using an electric mixer, whip egg whites and cream of tartar until stiff peaks form. This will take about 4-5 minutes at high speed.

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Step 4:

Using a wide spatula, gently fold the yolk mixture into the egg white mixture.

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Step 5:

Spoon the mixture into even dollopson a parchment paper–lined cookie sheet. You can make either 6 or 8 buns, depending on how large you want them. The 6-piece size is a good sandwich size and is also wide enough to hold a standard burger patty. Bake for 25-35 minutes if making 6 clouds; 20-30 minutes if making 8 clouds.

Cloud Bread Recipe – Only 4 Ingredients! (10)

The tops should be golden when ready. Let cool for 10 minutes and lift off of the parchment paper. It’ll be easier to do so while warm.

The tasty buns can be served toasted or cold topped with fruit preserves or whipped cream and fresh fruits! Store in an airtight container or resealable bag for up to 3 days at room temperature or one week in the refrigerator.

Delicious cloud bread variations

Now that you’ve got the basics down for making this fluffy cloud bread, Here are some variations to try!

For all these variations, you’ll sprinkle theherbs and/or spices over the portions just before or just after baking. Don’t fold it in with everything else. An important part of this recipeis keeping the egg whites as fluffy as possible, and more folding will deflate them.

Sprinkle just before placing in the oven:

  • Sea salt and pepper
  • Chipotle powder
  • Smoked paprika and sea salt
  • Chopped rosemary
  • Minced onion

Sprinkle or brush just after baking:

  • Shredded cheeses (make mini pizzas!)
  • Butter and garlic (microwave melted butter and minced garlic for 45 seconds or until fragrant)
  • Cinnamon and sugar (brush with melted butter before sprinkling)
  • Caramelized onion

Get creative! I’d love to know how you eat your cloud bread — leave a comment below!

Cloud Bread Recipe – Only 4 Ingredients! (11)

Impressive Breads in Half the Time

Learn time-saving techniques for making basic and specialty loaves in minutes, with guidance from best-selling cookbook author and instructor Zoë François! Watch in BluprintGet the Class

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Cloud Bread Recipe – Only 4 Ingredients! (2024)

FAQs

Why isn't my cloud bread getting fluffy? ›

If your cloud bread comes out runny or flat, it's because either the egg whites weren't stiff enough or you mixed too long and flattened the egg whites. The fluffy texture is all because of the egg whites.

Why won't my cloud bread peak? ›

Beat the egg whites longer than you think you need.

If the whites don't get “stiff” enough, your cloud bread will spread and be flat. The peaks are stiff when they “stand up” when you hold the beaters up (see my picture above).

Why did my cloud bread collapse? ›

Without stiff peaks, your cloud bread won't have any body and will go flat, says Spend With Pennies. If you're having trouble, try separating your eggs when cold and then let the whites sit out on the counter.

What is cloud bread made of? ›

It's made using just a few simple ingredients—eggs, cream cheese, and cream of tartar—but when mixed up in just the right way and baked in a low heat oven, you get pillowy, bread-like rounds that are gluten-free and keto-friendly.

What is the secret to making fluffy bread? ›

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Why is my cloud dough not working? ›

Usually the cloud dough will be sticky if there isn't enough corn starch in the mixture. Most of the time it's not a problem, but every once in a while you'll need to add a touch more corn starch. Just add it very gradually and keep mixing it in until you have the consistency you want.

Why does my cloud bread taste like eggs? ›

Cloud bread is not bread. Both the sweet and savory versions are made nearly entirely from whipped eggs. Any secondary ingredients add little in the way of flavor and are there mostly to stabilize the whipped eggs.

Why is my cloud bread so runny? ›

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.

Does cloud dough go bad? ›

Store the cloud dough for future play in an airtight container. Really, this stuff doesn't go bad. You know you'll need to toss it when it gets impossible debris in it.

Why is cloud bread trending? ›

By far the biggest TikTok food trend of 2020, cloud bread is an insanely fluffy (and optionally colorful) baked good. The recipe, which was popularized by TikTok user abimhn, gets its signature bounce from whipped egg whites. To make vegan cloud bread, some food bloggers have experimented with swapping in aquafaba.

Does flour work for cloud dough? ›

The basic recipe for cloud dough is 1:8, oil to flour–for every cup of oil, add 8 cups of flour. This can be scaled down or up according to your needs (1/2 cup oil to 4 cups flour, 1/4 cup oil to 2 cups flour, 2 cups oil to 16 cups flour, etc.).

What does cream of tartar do? ›

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

Why is my milk bread not fluffy? ›

If your milk bread is dense, mostly likely, the dough is under-kneaded. The dough needs to develop enough gluten to expand and become soft and fluffy. A sure way to ensure that the dough is kneaded enough is using the window pane test.

Why aren't my bread rolls fluffy? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing.

Why isn't my sourdough bread fluffy? ›

It might be cold dough. One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees.

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