Frostings

Frostings, also called icings, are sweet coatings applied to cakes, cookies, and pastries to add flavor, moisture, and visual appeal. They can be poured, spread, piped, or rolled onto surfaces and vary from glossy glazes to thick, creamy coatings. The choice of ingredients and the method of preparation determine flavor, texture, and how well a frosting holds its shape.

Buttercream is the most common type, made from fat (most often butter) and powdered sugar, with dairy and flavorings. Variants include American buttercream (rich and fluffy), Swiss and Italian meringue buttercreams (egg whites whipped with sugar and folded into butter), and German buttercream (pastry cream folded into butter). Cream cheese frosting blends cream cheese with butter and sugar for a tangy finish, widely used on carrot cake and red velvet.

Ganache, a mixture of chocolate and cream, can be poured for a glaze or whipped into a soft, fudgy frosting. Royal icing is made from powdered sugar with egg whites or meringue powder and dries hard, making it suitable for piping and cookie decorations. Fondant, a rolled sugar paste, provides a smooth, sculptable surface and is often used to cover cakes, sometimes with a frosting layer beneath. Sugar glazes are thinner coatings made from sugar syrup with dairy or water.

In practice, frostings are chosen for flavor, sweetness, stability, and the desired final appearance. Storage and serving conditions vary: buttercreams and ganaches may soften at room temperature and some require refrigeration; royal icing and fondant generally tolerate longer storage when dry. Frostings have a long history in confectionery and remain central to cake decoration worldwide.