Are frostings, icings, and glazes more important than the cake itself? As any kid—big or little!—who's licked the bowl can attest: The answer is yes. (Please, it’s the icing on the cake.) A thick swirl or drizzle adds that crucial bit of extra sweetness and contrasting texture. It can even cover up a crumbly cake glitch or two. Before you pick the perfect topping for your next baking project, learn the difference between frosting, icing, and glaze, and enjoy a sampling of the options for each, so you can mix it up for your next baking masterpiece.
What's the Difference Between Frosting, Icing, and Glaze?
The three different baked good toppings are all generally sweet and flavorful. But they differ in consistency and ingredients. Frosting is the thickest of the bunch, thanks to (usually) employing something creamy in the makeup—such as butter, whipping cream, or cream cheese. Icing generally uses cream or egg whites as a thickener, but tends to be more liquid when applied and hardens as it dries. (Though complicating things? Some parts of the country call frosting icing!) And glaze is generally just confectioner's sugar and a liquid like milk or fruit juice, which will set slightly but won't harden.
Frosting is most often used with cupcakes or cakes, but occasionally you'll find one for a cookie or other baked good. Within this category, there are several different options you can try to frost your cake.
Buttercream Frosting
There's a reason buttercream frosting is so popular: It's easy to make. Just "cream" the butter (beat it for several minutes), then add sugar, a touch of vanilla, and salt! Light, fluffy and neutral-tasting, this frosting is simple to spread and complements all sorts of cake and cupcake flavors, such as our matcha cake with vanilla buttercream.
Whipped Cream Frosting
Whipped cream frosting is made similarly to plain whipped cream: Mix confectioners' sugar, vanilla, and a little cream of tartar (about ½ teaspoon for every pint of cream) for stability. Because it's neutral in flavor and super airy and light, this frosting is a great choice for stacked berry cakes. For maximum volume and the smoothest texture, chill your bowl and whisk before starting, and use well-chilled heavy or whipping cream.
Cream Cheese Frosting
Carrot cake and red velvet cake seem to have the most ardent fans. Is it because people are passionate about carrots or those ruby-hued layers? Maybe so, but we'd bet it's the cream cheese frosting that tops these beloved treats. This thick, creamy, pleasantly tangy frosting is also great on dark chocolate, caramel, pumpkin, zucchini and banana cakes.
Cooked Frosting
Light and fluffy, this old-fashioned frosting is made by simmering cream or milk with flour until thickened, then cooling the mixture before blending it with creamed butter and sugar. Fun fact: It was the original topping for red velvet cake. It also works beautifully on sheet cakes, such as a birthday cake, which you can decorate with sprinkles or candy topping.
Swiss Meringue Buttercream
Fans of Swiss meringue buttercream love its shiny look and silky-smooth texture. Because it starts with beating egg whites and sugar in a double boiler–and a candy thermometer is often recommended–this frosting is among the fussier to make. But if you're up for the task, Swiss meringue buttercream will elevate a basic yellow cake to sublime heights.
Never Get Crumbs in Your Frosting Again With Ina Garten's Genius Tip for Icing a Cake
What Is Icing?
Icing (including the popular chocolate icing called ganache) is thinner than frosting but thicker than glaze. Icings set quickly and stiffen as they dry, and are usually spooned or poured over the cake or cookie—though in the case of royal icing, they may also be piped on to create details.
Royal Icing
A favorite of professional bakers, easy royal icing hardens fast and shiny and is often used to decorate sugar cookies and fancy tiered cakes. Because it employs raw egg whites, use pasteurized eggs for this icing.
The Difference Between Frosting, Icing, and Glaze
Ganache
Ganache is a thicker kind of icing, which usually combines melted chocolate and heavy cream to create a thick and gooey chocolate masterpiece. You can use this to top any kind of cake—we really love it with our yellow cake and pastry cream filling for a cakey take on the classic Boston cream pie.
What Is Glaze?
Glaze is a simple mixture of confectioners' sugar and a liquid (such as milk, lemon juice, or water). It can be made in a variety of consistencies—from thick to thin—which dry to varying degrees of stiffness but do not harden, thanks to their lower sugar content. You generally pour or spoon a glaze over your treat.
Drizzle your favorite glazes atop tea cakes, such as our glazed lemon pound cake or chocolate olive oil cakes; cookies, such as our glazed lemon cookies; and last but not least, doughnuts! Glazes can also be flavored in all sorts of ways, from pomegranate to matcha, white chocolate and beyond!
Icing (including the popular chocolate icing called ganache) is thinner than frosting but thicker than glaze. Icings set quickly and stiffen as they dry, and are usually spooned or poured over the cake or cookie—though in the case of royal icing, they may also be piped on to create details.
The terms are used interchangeably, but frosting is generally thicker and fluffier than icing, which is thinner and tends to set quickly and harden when dry. Icing is generally not spreadable like frosting—it needs to be poured, spooned, or drizzled over baked goods.
The Difference Between Royal Icing and Glaze Icing
The main difference between the two icings is that glaze doesn't contain meringue powder like royal icing does. It consists of powdered sugar, water, corn syrup, and (here's why Cameo's looks so good...) AmeriColor Bright White.
Sure! Simply transfer your frosting to a microwave-safe bowl. Microwave on high to 20 to 30 seconds. Stir well, then pour over your cake (or use it for donut glaze).
If you're searching for a more buttery taste, frosting is the way to go. Instead of using a sugar base like icing, frosting usually starts with butter, hence the name "buttercream." The thicker ingredients used to create frosting result in a thick and fluffy result.
But did you know there are seven main types of icing? Buttercream, flat, foam, fondant, fudge, royal, glazes, and cream cheese are the eight basic types of frosting.
Royal icing is frosting that's made from confectioners' sugar, egg whites, and flavorings, and used in many ways to decorate cookies and cakes. The biggest difference between buttercream frosting and royal icing is texture-buttercream is creamy and soft; royal icing hardens to a candy-like texture.
Icing (including the popular chocolate icing called ganache) is thinner than frosting but thicker than glaze. Icings set quickly and stiffen as they dry, and are usually spooned or poured over the cake or cookie—though in the case of royal icing, they may also be piped on to create details.
You'll be glad to know there is a distinction between the two. In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.
Purpose: Typically a thin, shiny coating for pastries, cakes, and doughnuts. Texture and Ingredients: Thin and runny, made from powdered sugar and a liquid like water, milk, or fruit juice. Thin enough to be poured - about the consistency of a thin corn syrup.
On the negative side, it is more difficult to work with. Glaze icing pretty much always spreads out flat, so there isn't really an option for three-dimensional effects. And this also makes writing quite hard. But glaze icing, since it has corn syrup in it, retains a nice sheen even after the icing dries.
Glaze can also provide additional flavors, such as fruit or chocolate flavors, depending on the ingredients used. Well that's it Peekay friends, although similar it turns out that glaze and ganache have several differences, ranging from taste, texture, ingredients, and function. So, don't get it wrong in using it.
Either way, you'll want to let these cookies dry all the way before stacking or handling too much. They develop a sheen and are dry to the touch after a couple hours, but they'll need to really dry for most of the day, or overnight to be completely dry.
You'll be glad to know there is a distinction between the two. In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.
Technically, there doesn't appear to be a difference. It's a matter of habit and preference, like the difference between stuffing and dressing. Some sources claim it's regional, with New England, the Upper Midwest and the West using frosting, while New Jersey, Pennsylvania, the lower Midwest and the South use icing.
Because frosting holds its shape and is opaque in color, you'll see it often used and called for when you are decorating cakes and cupcakes. Another trait that sets frosting apart from icing is that it is always whipped, and unlike icing, its main ingredient is fat, such as butter or cream.
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