Cookbook:Frosting and Icing

Frostings and icings are types of sweet, smooth toppings generally used to coat a variety of desserts.

Terminology
Generally speaking, the terms frosting and icing are used interchangeably in common speech and by some cooks. However, a distinction can be made, usually based on the consistency—frosting tends to be thicker, fluffier, and more opaque, while icing tends to be thinner with a lower fat content. Additionally, glazes are very thin, often shiny coatings that are poured over or brushed onto desserts.

Frosting

 * Buttercream
 * Cream cheese frosting
 * Foam frosting
 * Seven-minute frosting

Icing

 * Flat/water icing
 * Royal icing
 * Fondant icing
 * Fudge icing

Glaze

 * Ganache
 * Mirror glaze

Use
Frostings and icings have a range of uses, including protecting desserts from drying out, contributing flavor and texture, and adding aesthetic value. They can also be used as fillings, especially when flavored. Be sure to pair the appropriate coating to a dessert—heavy with heavy and light with light.