Frosting

General description:

Frosting is thicker, creamier, and fluffier than icing. It contains butter and fats, which generally make it richer than icing, and it is more moist and softer than icing. Frosting is usually chocolate or vanilla in flavour and often contains powered sugar. Frosting is generally used on cakes and cupcakes and is piped on or spread on, with a knife or spatula.

Whipped cream is a very light frosting. Soft and fluffy in appearance, it is good when applied to butter and foam cakes. Whipped cream can also be coloured and flavoured to match the cake. One draw back is that whipped cream, being so light, isn’t good for frosting cookies.


Buttercream is the kind of frosting you are most likely to find at the supermarket and is great for frosting cakes and cupcakes. It is made up of butter or margarine mixed with powered sugar, although eggs and milk can also be added to change its thickness and texture. Light, creamy, and easy to work with, buttercream frosting is used to fill and decorate. Buttercream has a smooth soft consistency and melts easily, but hardens when refrigerated and will only keep a few days.

Fudge frosting has a rich chocolate-like taste and is my favourite among the caramel or caramel-like frostings. Its ingredients are butter, sugar, shortening, and corn syrup. Fudge frosting can take a long time to prepare but will last when refrigerated.