Types of Frosting and Icing in Baking

Types of Frosting and Icing

Frosting and icing are two distinct yet related terms used in the baking world. While they can be used interchangeably, they have distinct differences in texture, appearance, and usage. Frosting is typically thick and fluffy, often made with butter or cream cheese, and used to decorate and fill cakes. On the other hand, icing is thinner and glossier, made from powdered sugar and water, juice, or milk, and is used as a glaze on baked goods or for detailed decoration on cookies. In this article, we will explore various types of frosting and icing, including royal icing, buttercream, glace icing, fondant frosting, and ganache.

Royal Icing

Royal icing is a smooth, hard covering that is perfect for decorating cakes and cookies. It sets hard and becomes more solid, making it a popular choice for intricate designs on Christmas and wedding cakes, as well as gingerbread houses. To make royal icing, you need powdered sugar, egg whites, and water. Although it is not known for carrying flavor, you can add extras like lemon juice, vanilla extract, or strong flavorings like coffee, being careful to balance the liquid quantities in your recipe.

Buttercream

Buttercream is a fluffy and indulgently creamy frosting, often used to decorate cupcakes and as a filling and decoration for cakes due to its moldable consistency that makes it perfect for piping. Buttercream is made from butter and powdered sugar, with a few tablespoons of boiling water or milk to loosen the mixture. While it can be made by hand, it is easier to make using the beater attachment on a stand mixer.

Glace Icing

Glace icing, also known as glaze frosting, is the thinnest type of icing, perfect for pouring over bakes such as fairy cakes, cookies, donuts, and finger buns like éclairs. Despite its pourability, glace icing sets hard, making it an ideal edible glue for gingerbread houses. It is made using only sugar and warm water, and you can add various flavors to the glace icing, such as replacing the water with strained orange or lemon juice for a fruity flavor or sifting in a few tablespoons of cocoa powder for a chocolatey twist.

Fondant Frosting

Fondant frosting is a soft but sturdy frosting, similar to modeling clay in its consistency. It is mainly used for sugarcraft, which is the art of making ornate flowers and beautiful miniature edible sculptures out of fondant. Fondant frosting is similar to royal frosting in its uses, but it has a slightly softer texture and doesn’t set hard. It is usually used to top cookies and cakes like fondant fancies to give a professional finish to any bake. Fondant frosting is made from sugar, water, and cream of tartar or liquid glucose, which are boiled together to form a malleable texture.

Ganache

Ganache is a rich, chocolatey, and glossy frosting that can take your decorating to the next level. It is relatively easy to make and will make your bakes look more professionally done. Chocolate ganache is made using dark chocolate, heavy cream, and golden caster sugar. A boiling cream and sugar mixture is poured over dark chocolate and whisked until smooth, silky, and shiny. Once cooled, it can be poured all over a cake to give it a mirrored finish, or whipped until light and fluffy and used as you would buttercream.

In conclusion, frosting and icing are essential components of baking, each with its unique characteristics and uses. Understanding the differences between these terms and the various types of frosting and icing can help you choose the best option for your baking needs.