Over The Top Decorating Icing? 97 Most Correct Answers

Many types of cakes, cookies, cupcakes, and desserts are covered with icing. It can be used to decorate a variety of pastries and baked goods, adding flavor and texture and allowing a chef to decorate their creation in a way that is both pleasing to the eye and the taste buds. There are seven basic types of icing: buttercream, flat, foam, fondant, fudge, and royal icing.

Buttercream icing is one of the most popular types for cakes. It spreads easily, has a sweet flavor and a soft, smooth texture, and is easy to prepare. Buttercream is made from some type of fat, often butter, and sugar. It can also contain eggs or milk to change texture and thickness. Most of the icing found in the cake mix section of the grocery store is plain buttercream.

Flat icing is one of the easiest ways. The basic ingredients are powdered sugar and water. Plain icings form the icing on rolls, Danish pastries, and other pastries, and can be flavored with fruit or spices to add a new flavor to the pastry.

Foam glaze comes in a variety of flavors and has a soft, fluffy appearance. A meringue is made from whipped egg whites with a flavored syrup added. Marshmallow foam is a common variety, but other flavors like chocolate or vanilla can also be added to the meringue.

Fondant gives a cake or pastry an elegant look and is popular for wedding cakes and other centerpieces. This type is simply sugar and water, using either glucose or cream of tartar to create the right crystallization to give it a smooth, almost porcelain-like appearance.

Fudge frosting is thick and rich with a strong chocolate flavor. Other flavors such as almond, peanut butter, or mint are often added. Using both butter and shortening, corn syrup, sugar, and a variety of other ingredients, this style can be a little time-consuming to prepare, but the finished product is stable and can be refrigerated and used at a later time.

Royal icing is similar to the flat variety but adds egg whites to create a thicker product that hardens to a brittle texture. It can be used for beautiful, artistic decorations as it hardens as it dries, but the same property makes it less pleasant to eat. Royal icing is used primarily for decorative additions to cakes and for show work such as sugar sculpting.

Glazes are thin, watery glazes that form a hard, crispy shell when poured or spread over cakes and pastries. They are usually made fruit-flavored, although other flavors such as chocolate or coffee are sometimes popular. Like flat icings, they can be used on sweet breakfast pastries like coffee cakes. They add flavor and also help keep the pastry moist and improve its shelf life.

With seven basic flavors to choose from and countless possibilities within each flavor, confectioners have a wide variety of options to top their creations. By using any of these varieties, a skilled cook can create countless delicious creations.

What is icing made of?

Frosting is a sweet topping used for many different desserts. Often used as a decoration, it can also add a sweet flavor to food. Sugar is the main ingredient in icing. Most recipes call for powdered sugar, sometimes referred to as powdered sugar. The sugar is mixed with a liquid to give it the right consistency. Choosing different liquids is the most important way to create different flavors of glazes. Milk or cream can be used for simple frostings, but for flavored varieties many cooks opt for fruit juice or liquor. Food coloring can also be added to create colorful varieties.

Varieties of icing

There are several common types of glaze that have slightly different consistencies. One of the thickest options, royal icing dries to a very hard, firm shell once applied to the dessert. It can be a good option for creating a solid surface on desserts or serving as an edible glue for fixing decorations. Other glaze types include classic favorites like the following:

caramel glaze

icings

ganache

Is there a difference between icing and frosting?

The words glaze and frosting are sometimes used interchangeably to describe different types of frosting, but there are actually many differences between the two. When deciding which recipe to use, first consider the type of dessert you’re making and follow the guidelines below to help you decide if glaze or icing works best.

glaze

With a similar flavor to frosting, the main characteristic of frosting is how thick it is. Frosting uses fats like butter as a key ingredient to give it more structure than frosting. While frosting can be used for a topping similar to frosting, it is also often used as a filling. Its consistency makes it a good choice for piping and similar forms of decoration often seen on cakes and cupcakes. Food coloring or other ingredients can be added to create bright, vibrant colors that completely cover whatever is under the layer of icing.

glaze

Usually glaze is a thinner topping. More liquid is used when preparing frosting, giving it a different consistency than frosting. It is more easily applied to desserts and often appears shinier and smoother than frosting. Flavors can be incorporated to create a glaze that goes well with various desserts. While icing has a thin consistency, it’s not as thin as a glaze and should still be firm enough to easily stick to foods and add color to desserts. Depending on the type of icing, it should gradually harden after being applied to food, resulting in a shell-like end product.

glazes

While glazes are technically a bit thinner than a glaze, they can be used for similar purposes. A glaze recipe is generally very similar to an icing recipe, but requires more liquid. They can be poured over ready-made desserts to add a drip effect and extra sweetness.

Types of Frosting Flavors

There are many different frosting flavors and recipes to try. With all the options out there, you can find something that works well as a pairing for almost any dessert imaginable.

butter cream

Buttercream frosting is one of the easiest varieties. With a sugary-sweet flavor, only three ingredients are generally used: powdered sugar, butter, and a liquid. Additional ingredients like lemon zest or vanilla extract can be blended in to add more depth and flavor.

fondant

Fondant is one of the most malleable options, perfect for creating intricate decorations. Actually, fondant is more of a paste than an actual icing. Fondant recipes allow you to create a few different varieties, from pourable options to fondant thick enough to be rolled into sheets. Colors and flavors can be added to your liking.

cream cheese

A favorite for people who prefer a slightly less sweet option, Cream Cheese Frosting is a sophisticated and easy-to-make choice. The recipes for this frosting should be very similar to those for buttercream, except that cream cheese is used instead of butter. With a tangy, creamy flavor, cream cheese frosting provides enough texture to be used for garnishing. When working with this frosting, remember that desserts should be refrigerated to avoid melting and spoiling.

Other options

The three types of frosting discussed above are just a few of the many options out there. You can also try these delicious favorites:

That’s not exactly a forever question, but have you ever wondered what the difference is between frosting, icing, and glaze? I admit I get this wrong sometimes, especially when making a vintage recipe. If Nana called it “icing on the cake,” well, it will always be icing on the cake for me.

1 – frosting

Frosting is thick and spreadable with a base made of a fat such as butter, cream cheese, or heavy cream. It’s opaque and usually fluffy – perfect for coating a layered cake or piping roses or borders. Frosting can also be used as a cake filling between cake layers.

2 – frosting

Frosting is thinner than icing, but not quite as thin as a glaze. Typically made with powdered sugar and liquid such as water, milk, or juice, icing can be drizzled or spread. Frosting has more shine and a smoother texture than frosting.

3 – glaze

The shiniest of all, icings are usually translucent and poured over desserts, think pies in the bakery box. You will also see thin icings poured over cakes, cookies or pastries. Glazed donut, anyone? Like frosting, frostings are typically a mixture of sugar and liquid. Heated marmalade or marmalade makes for a nice glaze – if you use marmalade, simply strain it before applying.

In case you’ve been baking a little more these days (hello, distraction baking), here are some recipes to try:

No matter what you call it, you know the food will be sweet!

Bridget Edwards Bridget Edwards of Bake at 350 has loved and decorated cookies for over a decade and has been eating them for as long as she can remember. As the author of two cookie books, Decorating Cookies and Decorating Cookies Party, Bridget believes: 1.) Cookies are made to be eaten, not perfect. 2.) Making it pretty shouldn’t require an art degree or a fancy overhead projector. 3.) Your time is better spent eating cookies with family and friends than decorating. Bridget shares cookies and recipes for all things sweet on her blog Bake at 350. She lives in the Lone Star State with her husband, teenage son and two kittens.

Royal icing is a hard white icing made with lightly beaten egg whites, powdered sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies and many other cakes and cookies. It is used either as a smooth cover or in sharp points. Glycerin is often added to keep the icing from becoming too hard. When applying frosting to cakes, marzipan is usually used under the royal frosting to prevent the frosting from discolouring.

Common proportions are 2 egg whites to 1 teaspoon of lemon juice, 1 teaspoon of glycerin, and about 1 pound of sugar, depending on usage.

In addition to coating cakes and cookies, royal icing is used to make decorations such as flowers and figurines for topping the cake. The royal icing is injected into molds that set on a non-stick surface. These can then be arranged to create edible decorative effects on a variety of sweet dishes. The glycerin must be left out for this. Royal icing is often used to create snow scenes, but also as an edible glue—particularly for gingerbread houses.[1]

health hazard[edit]

Royal icing is traditionally made with raw egg whites, which have a very low chance of transmitting salmonella poisoning.[2] Powdered meringue or ready-to-use, pasteurized, chilled egg whites (wet eggs) can be used with similar results.

history [edit]

The Oxford English Dictionary contains the first mention of royal icing as Borella’s court and country confectioner (1770). The term was well established by the early 19th century, although William Jarrin (1827) still felt the need to explain that the term was used by pastry chefs (so it was probably not yet in common use among ordinary cooks or amateurs).[3] It evolved sometime in the early 18th century, replacing earlier types of glazes, which generally involved making a meringue-like concoction that was then mouth-dried in an oven. Elizabeth Raffald (1769) is generally credited with adding a layer of marzipan between her and the cake below.[5] A little later, in the 1840s, piping with royal icing came along, driven by German culinary innovators. Previously, the decoration usually consisted of shaped lozenges or sugar paste.

There is a myth that it was called royal after it became widely known when images of Victoria and Albert’s bridal cake (wedding cake) were circulated, but that is not true, not least because the real take off came when images of the Her eldest daughter’s wedding cakes were published in newspapers such as The Illustrated London News (only established in 1842), by which time the name had been in use for over 80 years.[6]

Gallery [ edit ]

Black and white cookies with royal icing

Make royal icing

Decorate the gingerbread with royal icing

Blue Royal Frosting Cookies

Kransekage decorated with royal icing

See also[edit]

Whether you’re an advanced baker or have recently taken up baking as a hobby to pass the time during quarantine, baking and decorating a cake is an art that requires quite a bit of skill. When decorating cakes, it’s important to know which ingredients work best. Two of the most commonly confused ingredients are buttercream frosting and frosting. If these ingredients sound the same to you, you’re not alone. Many people confuse buttercream with icing and vice versa. However, there is actually a big difference between the two. Take your cake decorating skills to the next level by learning about these ingredients and when to use them. To clear up the confusion, we called in our baking experts at Bob’s Red Mill. Read on as they walk you through a complete guide to buttercream frosting.

Frosting vs. Frosting

Wondering if you’re just going to decorate your cake with the icing or frosting? When decorating cakes, many recipes call for either frosting or frosting, and while it doesn’t sound like a huge difference, getting one for the other will drastically affect the outcome of your cake. So how do you know when to use frosting and when to use frosting? It all depends on how you want your cake to look in the end. Usually thick and fluffy in consistency, frosting is used to cover all parts of a cake. Glaze has a much thinner consistency and is more commonly used for glazing and decorating baked goods in detail.

glaze

Simply put, frosting is usually a combination of powdered sugar (powdered sugar) and a liquid (cream, milk, or citrus juice). This combination is mixed to a smooth consistency that creates a thin glaze. This frosting is thick enough to coat a cake, cookie, or muffin and when applied to baked goods, this frosting results in a sweet, smooth coating that is often transparent.

Royal icing

Royal icing is one of the most conventional icings used to decorate desserts. Like regular icing, royal icing uses egg whites or meringue powder to give it more stability. Royal icing also dries a little harder than regular icing, but still retains a shiny finish. Many bakers love royal icing because it’s easily customizable and can be made thinner or thicker as needed. Royal icing is also commonly used as a “glue” for desserts, and is especially popular around the holidays when making desserts like gingerbread houses.

glaze

If you’re looking for a butterier flavor, icing is the way to go. Instead of using a sugar base like icing, the frosting usually starts with butter, hence the name “buttercream.” The thicker ingredients used to make the frosting result in a thick and fluffy result. The frosting’s stability makes it a favorite among dessert decorators worldwide because of its ability to hold shapes and create unique decorations like flowers to add to your baked dessert. Frosting is most commonly used to decorate cupcakes and cakes. However, its cloud-like consistency also makes it a fun cookie topping.

Buttercream vs. Frosting

Now that you know the differences between frosting and icing, you’re probably wondering what makes buttercream unique? In short, buttercream is a type of frosting used to take treats like cakes and cookies to the next level. However, not all icings are buttercream and can be made with a variety of cream bases like cream cheese and whipped cream. However, buttercream is the most popular type of frosting and can be made in a number of ways.

Whether you’re hoping to decorate, frost, or fill your cake, there’s undoubtedly a buttercream to suit your needs. Keep scrolling as we cover some of the most common types of buttercream and when to use them.

Traditional American buttercream

Chances are you’ve used traditional buttercream before. This type of buttercream is easy to make at home and is used in several dessert recipes. A blend of butter, shortening, powdered sugar, and vanilla extract creates a flavor and texture everyone will love. Plus, this buttercream is quick to make, making it the perfect choice for icing when you’re pressed for time. Customized to meet your unique baking needs, traditional buttercream can be easily softened, stiffened, and tinted. It is an excellent base for flavoring cakes and can be used for icing.

For an easy to make frosting, follow this recipe and make Easy Buttercream Frosting from scratch.

Swiss meringue buttercream frosting

Looking for a light and flavorful frosting that won’t weigh down your cake? Try your hand at making Swiss buttercream! To make this frosting, egg whites, sugar, and butter are beaten into a light and airy texture that can be used on almost anything. Because this buttercream is so soft, we do not recommend using it for piping or decorating. However, it is an excellent choice for icing cakes and filling layers.

Italian meringue buttercream frosting

Italian buttercream is the perfect blend of traditional and Swiss buttercream. Lightweight yet durable, the ingredients for Italian buttercream are the same as Swiss ingredients, just in different proportions. Since this frosting is a bit more study than others, it works well when used between cake layers and as a frosting decoration. Best enjoyed the day it was made; If you’re planning on making a batch of this frosting, dip in as soon as you can.

Add buttercream to your cupcakes and make these peach cupcakes with peach buttercream.

French buttercream frosting

Rich, creamy, and oh-so-dreamy, French Buttercream is the dessert you didn’t know you were missing. French buttercream has a similar flavor and texture to pastry cream or custard and is not as sweet as traditional buttercream. Made with sugar and pasteurized egg yolks, it tastes great when paired with decadent cake recipes like this Salted Almond Fudge Cake. Like Italian buttercream, this frosting spreads easily and makes a great filling between layers, decorating cakes, and garnishing frosting. Note that French buttercream often has a yellow tint due to the use of pasteurized egg yolk.

German buttercream frosting

If you’re a fan of whipped cream, look no further. German Buttercream is a light, decadent, and whipped frosting that you’ll love. To make this buttercream, a custard base is combined with butter to create a slightly sweet frosting that’s perfect for topping any cake recipe. Because it’s less sweet than traditional icing, it’s a great alternative for those who enjoy a lighter treat. One thing to remember about German buttercream is that it melts at room temperature. For this reason, after frosting your cake, you should refrigerate it until you’re ready to enjoy it.

Ermine Frosting

Ermine frosting is a lesser-known type of buttercream that’s great for when you want a change. It has a smooth and rich texture and tastes similar to cream cheese frosting, aka flour buttercream or cooked frosting. Made by boiling flour and sugar with milk, it’s then pounded in softened butter until light and fluffy. Vanilla and salt can be added to this buttercream for flavoring. When making this buttercream, allow the mixture to cool completely before combining with butter. If storing before use, place plastic wrap on the surface of the frosting to avoid skinning.

Step out of your comfort zone and make this Banana Layer Cake with Banana Buttercream Frosting. This cake is also delicious when topped with traditional ermine frosting!

Vegan Buttercream Frosting

Wondering how a buttercream frosting can be vegan? Fortunately, there are many vegan butter alternatives on the market. When making vegan buttercream, we encourage you to get creative and try different milk options. Flavored almond milk, coconut milk, oat milk, and soy milk are all excellent choices.

And there you have it! A complete guide detailing the difference between buttercream and frosting and frosting. While there isn’t much of a difference between the two, there are countless variations you can make. From traditional American buttercream to German buttercream, the icing flavors on this list are sure to take your baked goods to a higher level. The next time you’re baking in the kitchen, step out of your comfort zone and try something new. We can’t wait to see the many beautiful desserts you bake. Happy baking from everyone at Bob’s Red Mill!

Have a buttercream recipe you’d like to share with us? We’d love to hear about it. Let us know your favorite buttercream flavor in the comments below!

Whipped royal icing is mostly sugar, with just a small amount of liquid and no added fat. Buttercream, on the other hand, is made from butter or shortening and powdered sugar and is used to decorate cakes. Cream is similar to whipping cream in that it is a fat to which sugar is added and then mixed together until fluffy.

What is the difference between buttercream and whipped cream?

Heavy whipping cream or a mixture of whipping cream and powdered sugar is used to make whipped cream. Meringue powder is used to add strength to some whipped icings. A buttercream is made by whipping the fats (either butter alone or a mixture of butter and shortening) until light and fluffy, then folding in the sugar.

Why isn’t whipped cream spreadable like buttercream?

It’s not as spreadable as buttercream due to the presence of air in the recipe, and you may see small bubbles in the final finish of your frosting. The flavor of whipped cream frosting is creamy and rich. Buttercream is a universal decorative icing that can be used on a variety of baked goods, including cakes, cupcakes, and cookies.

Is buttercream or whipped cream better for cupcakes?

Whipped cream is better used as a icing on cupcakes, especially if it has been sufficiently stabilized, than as a pie filling. After that, we’ll take a closer look at what buttercream and whipped cream are, and then talk about the finer details.

Which is better, whipped cream or buttercream?

Whipped cream icing may be a preferred option for people trying to reduce their sugar intake. Many people, especially those who find buttercream too sweet, prefer the flavor of whipped cream instead. Whipped icing is an excellent alternative if you want a lighter, fluffier texture on your cake. Buttercream is a fantastic choice when you want a richer and creamier flavor in your dessert.

Can I use whipped cream instead of buttercream?

Whipped cream is an excellent choice when you want a simple frosting that allows the cake to shine through. For comparison, buttercream is pretty rich (it’s called buttercream, after all), but whipped cream is light and fluffy.

Is whipped cream and icing the same thing?

The frosting is often made with some type of fat, such as butter or cream, plus sugar and flavorings, such as vanilla, chocolate, lemon, and other flavorings. Frosting is usually whipped, but I’m not sure if that’s a rule.

Which frosting is best for cakes?

Here is a list of the most popular types of icing that you can use to decorate your cakes.

Buttercream is a type of cream cheese made from butter and sugar. Most icings are harder to spread, but buttercream is softer and easier to spread. Buttercream is the recommended option for flavor and versatility. Cream cheese icing, whipped cream, meringue, and fondant are examples of desserts that use these ingredients.

Which cream is best for cakes?

The following are the three most commonly used creams when making cakes. Craving for crème fraîche? Making it is as simple as mixing sour and fresh cream with a little buttermilk, which gives it its rich, velvety texture and slightly tart flavor. Double Cream is a delicious treat. It has an exceptionally high percentage of butterfat, as much as 48 percent of the total weight is butterfat.

Which cream is used to decorate the cake?

Amul Fresh Cream is the most famous and widely used cream in India. A good example of this can be found in the dairy section of any grocery store. There are several uses for this low-fat milk cream, the most notable of which is making delicious, velvety chocolate ganache.

Can I use whipped cream between the cake layers?

Spread whipped cream between each layer of cake, then spread icing over edges and top of cake. Leftovers should be stored in the refrigerator.

Can we use whipped cream directly on cakes?

While whipped cream is often used for sundaes or cake toppers, it can also be used as a delicious frosting for cakes and cupcakes. If you plan on decorating a cake with whipped cream icing, it’s important to set the whipping cream so that the frosting will hold its shape after it’s been applied to the cake.

What is the difference between buttercream frosting and buttercream frosting?

While whipped cream is often used for sundaes or cake toppers, it can also be used as a delicious icing on cakes and cupcakes. You should let the whipped cream set before applying it to the cake so the icing will hold its shape. If you want to use whipped cream to decorate a cake, consider using whipped cream instead of whipped cream.

Does whipped cream melt?

The best whipped cream will wilt and melt when exposed to high temperatures and humidity. Incorporating a stabilizer into your whipped cream can help maintain structure in hot temperatures and high humidity.

What can I use instead of buttercream?

A marshmallow frosting might be your best bet in this situation. The sugar content remains the same, but has a lower weight and can still be injected. Cream Cheese Frosting – This is another traditional frosting. Increase the fat content of whipped cream by adding cream cheese to help it firm up and hold its shape. This results in a rich but lighter tasting topping.

What are four types of buttercream frosting?

Italian, German, French and Swiss buttercream are the four most common types of buttercream in the world.

What are the 7 types of icing?

Buttercream, flat icing, foam icing, fondant icing, fondant icing, royal icing, and icings are the seven basic types of icing. Buttercream frosting has a sweet flavor and a silky, fluffy texture that makes it a favorite among bakers.

You’re designing your wedding cake and it’s time to make the big decision: which icing to choose?! You may already have a frosting option in mind, but it’s important to choose the right frosting for your cake by considering the cake design, the temperature of the venue, and the length of the journey.

Here at Sweet Bites we mainly use four different icings: Buttercream, Fondant, Chocolate Ganache and Royal. In this blog post, we will walk you through each one and discuss the pros and cons of each. Hopefully after reading this post you will have a better understanding of each of the glazes and be able to choose which one is right for you!

Butter cream:

Buttercream icing is the icing everyone knows and loves. It’s made with butter, powdered sugar, and vanilla seeds mixed together to a soft, light consistency. Buttercream frosting can also be colored and flavored to your liking by adding chocolate, fruit flavors, caramels… the possibilities are endless! This is the icing that everyone is used to as it is regularly used on cupcakes and birthday cakes.

If you want a less traditional, rustic, or relaxed wedding cake, we recommend using buttercream icing! Because buttercream is so soft, we can easily put it in a piping bag to create intricate flowers, borders and designs on your cakes. Buttercream is also great for cake textures like rosettes and ridges. Although buttercream never gives the glossy look of fondant, some people actually prefer the textured look that buttercream frosting imparts.

However, be careful when choosing buttercream icing if you’re having a summer wedding – buttercream melts very easily and only works if the cake is stored and served in a cool, air-conditioned place.

Fondant:

Fondant icing, on the other hand, is a traditional wedding favorite as it gives the cake a very smooth and polished look. Fondant is made from powdered sugar, corn syrup, and water that are melted together to form a thick paste. This paste is rolled out very smoothly and also rolled onto the cake giving it its smooth, polished appearance. Fondant icing is also very flexible and durable, giving us the ability to create intricate and detailed designs.

Unfortunately, most people find fondant frosting quite polarizing — once dry, it has a chewy texture and sugary flavor. Fondant is very easy to peel off a cake and it is common for wedding guests to remove the fondant icing to simply enjoy the cake instead.

If you’ve always dreamed of a clean, smooth and polished looking wedding cake, go for fondant icing. Buttercream can be smoothed, but will never give the ultra-smooth look that fondant can. If you have always wanted elaborate designs such as draping, patterns, figures or bows, we definitely recommend fondant.

A cake covered in fondant is also more likely to survive summer temperatures and if the cake has to travel further afield, fondant would be a good choice – unfortunately ganache or buttercream may not survive the journey!

Chocolate ganache

Ganache is made by mixing chocolate and cream, making it possibly one of the most delicious frosting options out there! Delicious! Ganache can be spread over cakes for a smooth, silky finish. The texture will not be as smooth as fondant icing, but will be smoother than buttercream. Using white chocolate ganache achieves a natural looking cream color, however we can color with gel dyes to your liking.

If you’re having a summer wedding, ganache is a better option than buttercream as it’s a bit more stable in hotter temperatures but can still be slightly spirited. It’s worth noting that we put a layer of ganache underneath all of our fondant and royal icing cakes. So if you want the elegant look that only fondant or royal icing can provide, but don’t want to compromise on flavor, you can have the best of both worlds!

Royal Icing:

Royal icing is made from sugar, water and egg white. Similar to fondant, using egg whites allows royal icing to dry to a hard, matte finish – making it extremely stable in all conditions. It stays solid for a long time, which is why royal icing is the most popular choice for destination weddings or long trips. Royal icing is also pure white in colour, making it perfect for the all white wedding cake or a great blank canvas to color in! Royal icing is great for creating designs for the cake ahead of time, but it’s pretty limiting when it comes to design. It is similar in taste and texture to fondant icing, which is why we use ganache underneath for a delicious taste.

No frosting? No worries! Try a naked cake!

Naked cakes have become very popular in recent years – they are simply cakes with no icing! They show off the cake’s natural texture and filling. Naked cakes feel very natural and organic and would suit a similarly themed wedding. Although there is no outer layer of icing, we make up for it with an extra delicious filling and decorate the cake with beautiful fresh flowers, fruits, caramels… the possibilities are endless! However, naked cakes dry out quicker than other ice cream cakes – so it’s important that the cake is served no longer than 24 hours after stacking. We also recommend half-naked to prevent drying out – this is a cake that’s slightly frozen but still shows off the cake’s odd natural texture as pictured.

Over the years we’ve found that most people prefer the flavor and texture of buttercream/ganache icing but prefer the smooth, clean look over fondant and royal icing. If you read this post and think the same thing – don’t worry, we have a few tricks up our sleeve! We can:

Place a (thick) layer of ganache icing underneath the fondant/royal icing so guests still get the delicious taste (while preserving the look of fondant). Use a fondant cake as a centerpiece at the reception and secretly serve your guests buttercream or ganache frost cakes (Pssst, a lot of people do this!)

We hope this post has given you an idea of ​​what type of icing you want on your wedding cake. If you have an intricate design in mind or still need help creating the final design – we’d love to talk to you about it! Feel free to email us at [email protected] or call us at 09-836-8806 and we’d be happy to help! You can view our previous wedding cake designs here or if you would like to book a wedding cake consultation you can do so by visiting our booking page.

With love from the Sweet Bites team xxx

6 types of icing and how to make them

Frosting is a great product! It adds more value to your product for a relatively low cost of ingredients. Frosting makes many products more attractive to consumers. It gives a product a stronger impulse response to buy. Glazes come in many different forms, not just in name but also in application.

The difference between icing – fondant – rolled fondants

All these products are sugar based (paste), have excellent fine structure, are very sweet and dry on application, so they hold their shape much better.

Various names for icing are:

Frosting = powdered sugar + water.

Royal icing = powdered sugar + egg white.

Fondant = powdered sugar + glucose syrup.

Frosting = powdered sugar + fat = softer structure.

Butter(fat)cream = icing sugar + butter or fat + milk powder.

Rolled fondant (sugar paste) = powdered sugar + fat + glucose syrup (marshmallow fondant)

Applications for icing focus on the decoration of a product. You can divide this product group into several applications:

Writing words of figures, decorative lines

Covering unbaked products

dipping baked goods

Drizzle the top of a product

Drape it over a cake after rolling out the frosting

Fill between two or more layers

Shaped into flowers and figures

The “flavor maker” in your final application.

Ingredients:

Powdered sugar – base and flavor enhancer. The quality of the icing sugar determines (more or less) the shine/gloss of the end product.

Egg whites – to allow for faster drying and baking stability. At the same time, fresh egg white gives the glaze some elasticity.

Citric acid – more stability of the viscosity of the paste.

If the amount of acid is too much, you will see a negative reaction, after a few hours the viscosity of the paste will be lower because the acid breaks down the structure of the sugar.

Types of fat – flexibility, kneadability and stability of the decoration.

Only use non-lauric fats. These are much more stable in water combos.

It’s important that you also use the non-lauric fats in the base of the cookies so you don’t have interactions between the different types of fat.

Water – to get a more fluid character to increase the flow of the glaze.

Glucose syrup varieties – for flexibility and chewy character.

Glucose can be replaced with sorbitol or glycerin. Depending on the desired sweetness and shelf life.

Starch – baking stability. The best option is to use native grade wheat or corn.

Thickener – May add flexibility and elasticity to the final product. Thickeners can also help give tolerance in production.

There are many options, the important thing is that you limit the choice of ingredients as much as possible. E-numbers are not popular and many E-numbers work against each other instead of with each other. Always try to keep them away.

recipes

Glaze:

powdered sugar 500 gr

Water ±50g

Mix the ingredients into a smooth paste. Glace icing is ready to use for decoration after baking.

Royal Icing:

powdered sugar 500 gr

Corn starch 25 g

egg white 50 g

citric acid 1 g

Mix the ingredients into a smooth paste. This royal icing is great for decorating before baking. Be careful when baking cookies! Do not use top heat in the oven.

Fondant:

Sugar 750 gr

Syrup (powder) 150 g

water 99g

citric acid 1 g

Mix all ingredients to a smooth dough, heat to 115°C and cool to 60°C in a controlled manner. The fondant is ready to use. Only use fondant in combination with products that contain the same water activity.

If the water activity of the cookies is too low, the fondant will be like a rock (dry out), if the water activity is too high, the fondant will never dry.

Glaze:

Fat 200 gr

powdered sugar 200 gr

water 200 gr

Pudding powder cold binding 80 g

Bring all ingredients to ambient temperature. Mix pudding powder with water, add to the fat sugar solution and whip. This product is excellent for decorating long shelf life cupcakes.

Butter cream:

butter 500 g

water 500 gr

powdered sugar 200 gr

Pudding powder cold binding 200 g

Bring all ingredients to ambient temperature. Mix the custard powder, sugar and water, add to the butter solution and whip until a density of 0.500/l is reached. The above recipe gives a full cream flavor that can be used as a decoration on many types of (sponge) cakes. It can be stored in the refrigerator for 5 to 7 days.

Rolled fondant / sugar paste / marshmallow fondant:

Marshmallow Base 100 g

water 15 g

Heat up to 60°C

Add icing sugar 500 g

Knead into a smooth paste. This product is the only one suitable for making figures, flowers and other types of decorations. There are many different qualities of rolled fondant. Make the right choice in your situation.

What are we going to eat? Colors will make a decision for us!

In general, Icing enjoys,

Enjoy is party -> party is happiness -> happiness is free flight -> free flight is no worries ->

Don’t worry, spend money. Spending money is your change.

You can find more insights in our magazine

TechTalks discussion

I am looking for a mechanical icing solution

Need help with tray cleaning and spraying sugar on cookies

We are a traditional bakery SME from India. We make Osmania Biscuits with a wood-fired oven. We do not use non-stick trays. We are currently having a backlog issue with the cookie and bowl.

We make Osmania Biscuit/Butter Biscuit. So we currently spray sugar water on the dough after cutting. Excess sugar water is removed. We want to remove that sugar water thing from the entire production line. But we have no alternative solution. The top and sides of the cookies will crumble when wrapped. This sugar spray will help reduce this effect. Aside from that, sheet pans have those sugar residues on the edges and rimmed cookies are burnt on the bottom.

So how do we clean the trays or do we have to get new trays every time?

How to remove sugar spray from production line. We do not use emulsifiers or additives. only essence and normal raw material.

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Before you bake your next cake, browse this collection of icing recipes. They lick good! From chocolate ganache to buttercream, cream cheese frosting and more.

butter cream

Buttercream is made by whipping butter with powdered sugar, vanilla, and milk until light. This soft buttery icing can be spread on a cake or piped into patterns. It can also be flavored with color or chocolate and is perfect for small cakes like cupcakes. Buttercream hardens in the fridge and won’t keep for more than a few days. Remember to keep this frosting cool as it melts easily.

Buttercream 125g unsalted butter, softened 1½ cups (240g) powdered sugar, 2 tablespoons sifted milk

In a small bowl, beat butter with electric mixer until as white as possible. Gradually beat in half the powdered sugar, the milk, and then the remaining powdered sugar. Taste and color at will.

fondant

This stiff and glossy frosting can be kneaded and rolled out to cover fruit or chocolate mud cakes, often over a layer of marzipan. Because its firmness helps keep cakes fresh, it’s often used for large cakes, wedding cakes, and cakes that need to travel.

Fondant can be made at home, although it’s usually purchased in a block ready to be rolled and draped over a cake or cut into designs and shapes. It is available in shades of white and ivory but can be tinted to any color.

Cover the cake with fondant Brush the cake lightly and evenly with jam. Roll out the fondant to the desired thickness, then use a rolling pin to lift it onto the cake. Smooth the surface with your hands dusted with icing sugar, spread paste or fondant around the side and bottom of the cake. Cut off excess fondant with a sharp knife.

Tip: To get a perfectly smooth surface, you need a perfect cake. Use a softer frosting like ganache as a putty to fill in any holes in the cake and create an even surface.

meringue

This typical American frosting is made from egg white, caster sugar and water. It’s whipped and then spread over the cake with a palette knife to create an edible frosting that looks particularly striking when decorated with fresh flowers. Be warned though, you must act quickly when frosting your cake as it will set within moments of cooling.

When the cake is transported, it must be packed carefully, as its soft texture is easily damaged. Meringue does not hold up well to moisture.

American-style meringue 2 egg whites 425 g caster sugar 100 ml water

Using a hand mixer, in a bowl over a saucepan of simmering water, beat the egg whites very stiff. In a separate saucepan, dissolve the sugar in the water and cook for 5-10 minutes until the liquid is thick and syrupy and has reached the “string” stage – when the last few drops falling off a metal spoon fall in a long, syrupy one Thread.

Pour the syrup over the egg whites, whisking constantly. Place bowl back over saucepan of simmering water and continue beating 10-15 minutes or until glaze is white, very thick and meringue-like.

ganache

This rich chocolate frosting is made with either white or dark chocolate and cream. Ganache can have a glossy or matte finish and is also used as a filling or squirted into decorations. White chocolate ganache can be tinted. Avoid pairing ganache with a light cake like a delicate sponge cake, as this thick frosting needs a cake that doesn’t overpower, such as a cake. B. a mud cake or an almond cake.

Ganache 300 ml cream 600 g chocolate

Boil the cream, then remove from the stove. Add the chopped chocolate and mix until the ganache is smooth. Allow the frosting to cool completely before using, and if it’s too hard, gently reheat in the microwave to regain a spreadable consistency.

Cream Cheese Frosting

The combination of cream cheese, butter and powdered sugar results in a deliciously fluffy, cream-colored glaze. Cream cheese frosting traditionally decorates carrot cakes and cupcakes. It can be smoothed out to a relatively even finish or fluffed up for a fluffy cake.

Cream Cheese Frosting 30g butter, softened 80g cream cheese, softened 1½ cups (240g) powdered sugar, sifted

In a small bowl, using an electric mixer, cream together the butter and cheese. Gradually beat in the sifted powdered sugar until the glaze is fluffy.

royal icing

Often confused with fondant, royal icing is a white meringue-like mixture of egg whites, acetic acid, and powdered sugar. Royal icing is easy to make at home and has many uses. Once set it becomes rock hard and is ideal for adding decorations to cakes and is a popular icing for piping.

Royal icing 1½ cups pure powdered sugar, sifted 1 egg white 4 drops acetic acid

Lightly beat the egg whites in a small bowl. Add powdered sugar one tablespoon at a time, beating well after each addition. When the glaze has reached the desired consistency, add acetic acid and beat well.

to make it more attractive by adding something nice or chic

adorned the hallways of the mansion with priceless paintings and luxurious tapestries

Frequently asked questions about decorating

How is the word “decorate” different from other similar verbs?

Some common synonyms for decorate are adorn, embellish, adorn, embellish, garnish, and embellish. While all of these words mean “enhancing the appearance of something by adding something non-essential,” “decorate” suggests alleviating simplicity or monotony by adding beauty of color or design.

decorate a birthday cake

When could adorning be a better fit than decorating?

The synonyms adorn and decorate are sometimes interchangeable, but adorning implies an appreciation of something beautiful in itself.

a diamond necklace adorned her neck

How are the words beautify and beautify related as synonyms of decorate?

Beautify adds to beautify a proposal that balances plainness or ugliness.

will beautify the site with flower beds

When can deck be used instead of decorating?

Although the words deck and decorate have much in common, deck implies the addition of something that adds to gaiety, splendor, or pomp.

a house decorated for Christmas

When would beautify be a good substitute for decorating?

The words beautify and decorate are synonymous, but differ in nuances. In particular, embellishment often emphasizes the addition of superfluous or random ornament.

Embellish one page with floral borders

Where would garnish be a sensible alternative to decorating?

While in some cases almost identical to decorating, garnishing suggests decorating with a little finishing touch and is used particularly in relation to food serving.

an appetizer garnished with parsley

How do ornament and embellishment relate to each other in the sense of adorning?

Both ornament and embellishment imply the addition of something extraneous, with ornament emphasizing prominence or differentiation of the original.

A white house with green shutters

Royal icing is a hard white icing made with lightly beaten egg whites, powdered sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies and many other cakes and cookies. It is used either as a smooth cover or in sharp points. Glycerin is often added to keep the icing from becoming too hard. When applying frosting to cakes, marzipan is usually used under the royal frosting to prevent the frosting from discolouring.

Common proportions are 2 egg whites to 1 teaspoon of lemon juice, 1 teaspoon of glycerin, and about 1 pound of sugar, depending on usage.

In addition to coating cakes and cookies, royal icing is used to make decorations such as flowers and figurines for topping the cake. The royal icing is injected into molds that set on a non-stick surface. These can then be arranged to create edible decorative effects on a variety of sweet dishes. The glycerin must be left out for this. Royal icing is often used to create snow scenes, but also as an edible glue—particularly for gingerbread houses.[1]

health hazard[edit]

Royal icing is traditionally made with raw egg whites, which have a very low chance of transmitting salmonella poisoning.[2] Powdered meringue or ready-to-use, pasteurized, chilled egg whites (wet eggs) can be used with similar results.

history [edit]

The Oxford English Dictionary contains the first mention of royal icing as Borella’s court and country confectioner (1770). The term was well established by the early 19th century, although William Jarrin (1827) still felt the need to explain that the term was used by pastry chefs (so it was probably not yet in common use among ordinary cooks or amateurs).[3] It evolved sometime in the early 18th century, replacing earlier types of glazes, which generally involved making a meringue-like concoction that was then mouth-dried in an oven. Elizabeth Raffald (1769) is generally credited with adding a layer of marzipan between her and the cake below.[5] A little later, in the 1840s, piping with royal icing came along, driven by German culinary innovators. Previously, the decoration usually consisted of shaped lozenges or sugar paste.

There is a myth that it was called royal after it became widely known when images of Victoria and Albert’s bridal cake (wedding cake) were circulated, but that is not true, not least because the real take off came when images of the Her eldest daughter’s wedding cakes were published in newspapers such as The Illustrated London News (only established in 1842), by which time the name had been in use for over 80 years.[6]

Gallery [ edit ]

Black and white cookies with royal icing

Make royal icing

Decorate the gingerbread with royal icing

Blue Royal Frosting Cookies

Kransekage decorated with royal icing

See also[edit]

Nothing turns a cake or cupcake into heaven like a light, creamy icing. But with so many different types of icing and frosting that you can make, it’s not easy to decide which one is best for topping your treats.

When you look at the many different types of frosting for cakes, cupcakes, and other baked goods, you can break them down into six broad categories: buttercream frosting, cooked frosting, whipped cream frosting, royal icing, ganaches, and frostings.

The spruce is eating / Madelyn Good night

Buttercream frosting itself can be further broken down into several types, so we’ll discuss them first.

The spruce

butter cream

By far the most common type of frosting, buttercream is made by combining some type of fat — usually, but not always, butter — with sugar. Buttercream sometimes uses eggs to give it a smooth and fluffy texture, and the ways to add flavor and color are almost endless. There are at least five different types of buttercream frosting, although it can get confusing as one or two of them are known by multiple names:

Plain Buttercream: Also known as American buttercream, this is essentially a combination of fat (i.e. butter) and powdered sugar (aka powdered sugar). Optional ingredients include eggs (either whole eggs, just the yolk, or just the egg white), milk, half and half, or non-fat milk solids. Note that cream cheese icing is just plain buttercream that uses cream cheese as the fat instead of butter.

Also known as American buttercream, this is essentially a combination of fat (i.e. butter) and powdered sugar (aka powdered sugar). Optional ingredients include eggs (either whole eggs, just the yolk, or just the egg white), milk, half and half, or non-fat milk solids. Note that cream cheese icing is just plain buttercream that uses cream cheese as the fat instead of butter. Buttercream for Decorators: Because butter tends to melt (or at least get very soft) at room temperature, buttercream frosting isn’t ideal for creating the decorative flowers and flourishes you see on fancy wedding cakes. The solution lies in so-called decorator buttercream, which is made with vegetable shortening instead of butter. In addition, decorator buttercream whips up significantly less than regular buttercream. What it lacks in lightness it makes up for in stability, making it ideal for making those decorative flourishes. Unfortunately, it lacks flavor, so it’s not uncommon to include a small amount of butter.

Because butter tends to melt (or at least get very soft) at room temperature, buttercream frosting isn’t ideal for creating the decorative flowers and flourishes you see on fancy wedding cakes. The solution lies in so-called decorator buttercream, which is made with vegetable shortening instead of butter. In addition, decorator buttercream whips up significantly less than regular buttercream. What it lacks in lightness it makes up for in stability, making it ideal for making those decorative flourishes. Unfortunately, it lacks flavor, so it’s not uncommon to include a small amount of butter. Meringue Buttercream: This variation is sometimes referred to as Swiss or Italian meringue buttercream. It’s made by whipping a hot syrup of sugar and water into a simple foam of egg whites, then whisking softened butter into the resulting meringue to make the frosting. Heating the meringue gives it extra stability, making this frosting extremely light and airy.

Sometimes referred to as Swiss or Italian meringue buttercream, this variant is made by whipping a hot syrup of sugar and water into a simple egg white foam, then whipping softened butter into the resulting meringue to make the frosting. Heating the meringue gives it extra stability, making this frosting extremely light and airy. French Buttercream: This is probably the richest buttercream yet extremely light in texture. It is made by adding boiling syrup to beaten egg yolks and then beating to a fluffy consistency, to which is then added softened butter and beating some more until light and creamy.

This is probably the richest buttercream yet extremely light in texture. It is made by adding boiling syrup to beaten egg yolks and then beating to a fluffy consistency, to which is then added softened butter and beating some more until light and creamy. Pastry Cream Buttercream: Also known as German buttercream, this variant is made by combining pastry cream (which is a custard with some type of starch added, like flour or cornstarch) with butter and possibly extra powdered sugar.

The spruce

Cooked Frosting

Seven Minute Frosting is the classic boiled frosting and is made by bringing sugar, water and corn syrup to a boil and then pouring that boiling syrup into a bowl of stiff meringue while the whisk is running. The trick is to add the hot liquid slowly, aiming for the side of the bowl rather than straight into the meringue.

Heating the meringue by adding this hot liquid coagulates the proteins in the egg whites, which stabilizes the meringue and helps the icing hold its shape.

Seven-minute frosting is delicate and can be incorporated into the cake if not eaten on day one. You can use powdered meringue to make a seven-minute glaze, but note that pasteurized eggs (including runny egg whites that you buy in a carton) don’t make as fluffy a meringue.

Jo McRyan/Getty Images

whipped cream icing

Whipped cream frostings are made with whipped cream, powdered sugar and flavorings – what could be simpler? As with buttercream, the cornstarch in the powdered sugar helps stabilize the frosting. It’s possible to skim this type of frosting, which can cause it to become grainy, so only whip until solid peaks appear. Cakes, cupcakes, shortcakes, and cookies with this type of frosting require refrigeration.

The spruce

Royal icing

Royal icing is a hard, brittle icing used to decorate cakes and cookies. You can make it from scratch using powdered sugar, egg whites, and liquid, but many bakers prefer to use powdered meringue, which is available at bakery supply stores and even some grocery stores. The meringue powder is mixed with a liquid and then usually colored with food coloring.

The spruce

ganache

Ganache is simply chocolate that has been melted with cream. This icing makes a beautiful glossy coating on cakes and cookies. Here’s an easy dessert trick for homemade ganache: If you chill and whip the ganache until fluffy and stiff, then shape the mixture into balls, you’ll end up with truffles. You can also chill and whip a ganache and use the fluffy result to quickly glaze a layered cake.

The spruce

glaze

Glazes are the simplest glazes. Powdered sugar is mixed with a liquid to a thin consistency. Frostings are usually poured or drizzled over cakes and cookies. This forms a shiny, hard crust as the glaze sets. Melted chocolate can be used alone as a frosting.

The Chef’s Guide to Eight Types of Glaze Apr 01, 2015 Categories: Industry, Reviews, Trends

From buttercream to icing and beyond, there are many types of icing to explore. Whether you’re an aspiring pastry chef or working your way into a professional kitchen, you should be familiar with all the ways to glaze a cake. Below are some of the most popular types of icing and some delicious recipes to try:

buttercream icing

The name of this popular type of glaze says it all. Buttercream frosting is creamy, spreads easily, and is rich in flavor thanks to its butter base. Its fluffy texture makes it a favorite for cakes and cupcakes, and it’s also great between two cookies. Vanilla buttercream is a classic choice, or try French buttercream icing, which is similar to the traditional variety but contains egg yolks, giving it richness and giving it its natural yellow hue. Cakes glazed with buttercream icing can be stored at room temperature for two to three days, but since French buttercream contains raw eggs, it must be refrigerated.

Cream Cheese Frosting

Carrot cake and red velvet cake lovers are probably very familiar with this flavorful glaze. It’s similar to traditional buttercream, but swaps out some of the butter for cream cheese. This classic recipe from Martha Stewart is great with pumpkin bread and chocolate cupcakes.

glaze

This glossy frosting has a thinner texture than buttercream and stiffens as it dries. It is meant to be drizzled, spread or poured over a cake. Frosting is mostly sugar with a small amount of butter and milk. Try this vanilla frosting recipe on a bundt cake or shortbread cookies.

Royal icing

This stiff and sweet icing is made with powdered sugar and egg whites or meringue powder. It is most commonly used to create swirls or piping flowers or to hold candy on gingerbread houses. It dries to a matte finish and is smooth and hard. Try this recipe from the Food Network.

Cooked Frosting

If you like the taste of marshmallows, this butter-free icing twist is for you. Typically used as a filling or frosting for layered cakes, it has a light and fluffy texture that sets quickly, so you need to work quickly. Try this recipe from AllRecipes. For best results, you’ll need a candy thermometer to check the temperature.

ganache

Ganache is most commonly used as a filling or icing. Made from a rich blend of emulsified cream and chocolate, it’s decadent and very chocolaty. Ganache is poured onto cakes and dries to a glossy finish. When making ganache, it is important to use the highest quality chocolate. Bargain brands don’t taste nearly as good because they’re made with vegetable oil and not chocolate liquor. Try this espresso-infused recipe from The New York Times.

fondant

Made with a combination of sugar and vegetable shortening, this batter-like icing has a smooth, matte finish and stays semi-soft. It can be rolled out into sheets to completely cover a cake or cut and shaped into decorations. Fondant is most commonly used for special occasions — think wedding cakes — and has a rich, sweet flavor. Fondant recipes, like this one from the Food Network, usually use special ingredients like glycerin and glucose, or you can use a simpler variant that includes marshmallows.

Whipped Cream Frosting

Whipped cream makes a great icing for many types of cakes, especially those that are meant to be served cold. As it is perishable, it is best eaten immediately or stored in the fridge. If you want your ends to stay stiff, add a touch of gelatin. A dash of vanilla is highly recommended, but depending on the cake you’re frosting, additions like cinnamon, cocoa powder, or jam can also be delicious.

These different types of glazes all have slightly different flavor and texture profiles that lend them to different uses. Learning how to prepare each one is the perfect excuse to satisfy your sweet tooth while continuing to practice.

Photo credit: Flickr