There are a few basic toppings that can be lathered onto baked goods. Like those sugar cookies that are perfectly shaped but are waiting for that artistic touch. Or that freshly made bundt cake that needs something to top it off, or that sheet pan classic chocolate cake waiting for an extra touch of frosting sweetness. These desserts all require a different topping, whether a glaze and icing or frosting. Today’s frosting guide will be the ultimate guide to different types of toppings and to which dessert they pertain. We aim to make your frosting journey a more beautiful one.
One thing all these toppings have in common is the sweetness. Additionally, they all add a beautiful finishing touch to your baked goods. However, they differ in consistency and ingredients. The frosting has a thick buttery consistency due to the added cream cheese, whipped cream or butter. Icing is a more liquid-based topping but tends to harden as it dries. Lastly, a glaze has a main ingredient of confectioners sugar with a liquid, making a pasty consistency that will not fully dry but will settle over time.
What is frosting?
Frosting is commonly used to frost a cake, cupcakes, and even cookies. There are a few variations of frosting recipes, which we will discuss now.
Buttercream frosting
Buttercream frosting is one of the most popular forms of frosting. It is creamy deliciousness. All it takes is creamed butter, sugar, vanilla, and salt. Beat the butter until light and fluffy, and add the remaining ingredients. Buttercream frosting is easy to work with and complements all cakes and flavours.
Whipped Cream Frosting
The whipped cream frosting consists of confectioners’ sugar, vanilla, and a little cream of tartar. Its thickness and stability make it a great choice for stacked or levelled cakes.
Cooked Frosting
This is an old-fashioned form of frosting. It is made by simmering cream or milk with flour until it reaches a thick consistency. After cooling the mixture, blend it with butter and sugar. This is the perfect topping for sheet cakes topped with sprinkles, nuts, or chocolate chips.
Fudge Frosting
A chocolate base, such as cocoa powder or chocolate bars, along with some powdered sugar, butter, and milk, will create the perfect fudge frosting. The sweetness and fudginess of this frosting work great with sponge cakes or tart desserts.
Read our article on Expert Tips to Make the Fluffiest Cake.
What is Icing?
Icing is thicker than glaze but thinner than frosting. Once poured or spooned onto the cake, it stiffens.
Royal Icing
Royal icing is popular for decorating sugar cookies and fancy tiered cakes. It is shiny and hardens as it dries.
Ganache
Ganache is chocolate-flavored icing. It includes melted chocolate and heavy cream to give it a thick and spreadable consistency. Ganache can be used to top any cake—a sheet cake for a birthday, cupcakes, etc.
What is glaze?
Confectioners sugar and liquid, such as milk, water, and freshly squeezed lemon make the perfect glaze. Glaze can be played with in terms of consistency; whether you want it thicker or thinner, just add more or less liquid. Glazes are used for tea cakes, cookies, and, of course, doughnuts. They can also be customized in flavour by adding chocolate or vanilla.
Common Cake Frosting Mistakes:
Although it may seem pretty easy to whip up some frosting, it can go wrong in many ways. Let’s go through some frosting guide common mistakes that can happen when whipping up your next frosting.
Making frosting in advance: Although you may think you’re being smart by making your frosting ahead of time so it can chill and “harden” in the fridge, this is a mistake. All whipped cream-based frostings should be made just before serving.
Choosing the wrong Frosting or Icing for the job: You can succeed in making the best frosting/icing with great consistency; however, it must match your dessert. Do your research beforehand and know what to use and when to use it.
Overdoing the Liquids: Remember, you can always add but not remove. Start with a bit of liquid at a time and gradually add more as you go. Another tip is to use concentrated ingredients such as lemon zest instead of lemon juice or vanilla bean instead of vanilla extract.
Undermixing your frosting: Frosting takes time to come together. Don’t give up if you see the butter curdling together; keep mixing, and you’ll have perfect frosting in no time.
Closing Thoughts – Frosting Guide
Throughout this cake frosting guide, we reviewed the differences between frostings, icings, and glazes. Each of these toppings adds sweetness, flavor, and style to your baked goods. However, it’s important to know what to use and where to use it. We gave a brief explanation as to where each topping is best implemented. The perfect glaze/ frosting can take your cake from a simple baked good to a masterpiece. Many believe that making simple frosting is easy, but as we discussed in our frosting guide there are many mistakes that you can make along the way. We hope this article helps make your frosting journey easier.
Can I use chocolate chips for ganache instead of chocolate bars?
You’ll get the best results with chocolate bars. You can also use chocolate chips, although this might change the consistency of your ganache.
Why does my ganache always become a liquid mess?
The ratio for ganache is 1:1, so it’s possible you are adding too much chocolate to the cream. Additionally, make sure you let the hot cream sit in the chocolate for 5 minutes before stirring. This allows the chocolate to fully melt before you give it a push start.
Does my butter need to be softened to make frosting?
Your butter should be soft to the touch—not completely softened or melted, but soft enough to stir into fluffy goodness. Usually, leaving your butter at room temperature for 10 minutes should do the trick.
How do I make my frosting thicker?
Frosting consists of confectioners sugar, the main ingredient that adds to the stiffness. Adding more confectionar sugar will usually do the trick to harden your frosting but be careful not to add too much.
