Cookbook:Frosting and Icing
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Frostings and icings are types of sweet, smooth toppings generally used to coat a variety of desserts.
Terminology
[edit | edit source]Generally speaking, the terms frosting and icing are used interchangeably in common speech and by some cooks.[1] 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.[1][2][3][4] Additionally, glazes are very thin, often shiny coatings that are poured over or brushed onto desserts.[5][3]
Types
[edit | edit source]Frosting
[edit | edit source]- Buttercream
- Cream cheese frosting
- Foam frosting
- Seven-minute frosting
Icing
[edit | edit source]- Flat/water icing
- Royal icing
- Fondant icing
- Fudge icing
Glaze
[edit | edit source]- Ganache
- Mirror glaze
Use
[edit | edit source]Frostings and icings have a range of uses, including protecting desserts from drying out, contributing flavor and texture, and adding aesthetic value.[5][6] 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.
Gallery
[edit | edit source]-
Cupcakes topped with buttercream -
Chocolate ganache -
Éclairs with fondant icing -
Donuts with a thin glaze -
Donut topped with flat icing -
Cookie with royal icing -
Cake with fudgy sour cream icing
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Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ "Frosting and Icing: What's the Difference Between These Two Sweet Toppings?". Martha Stewart. Retrieved 2023-05-09.
- ↑ a b "The Difference Between Frosting, Icing and Glaze". The Pioneer Woman. 2020-04-10. Retrieved 2023-05-09.
- ↑ Delk, Lindsay (2022-09-05). "Frosting vs. Icing: The Differences and Best Uses for Each". Lively Table. Retrieved 2023-05-09.
- ↑ a b Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.