Differences between Frosting and Icing

Frosting vs. Icing

Frosting and icing are both sweet coatings used to decorate baked goods, but they differ in texture, ingredients, and application. While the terms are sometimes used interchangeably, particularly in American and British English, they represent distinct preparations in culinary arts. Frosting is generally thick, fluffy, and opaque, whereas icing is typically thinner and often dries to a glossy, sometimes hard, finish.

The primary distinction between the two lies in their composition and resulting consistency. Frosting has a fat-based foundation, most commonly butter, cream cheese, or whipped cream. This fat is creamed with powdered sugar to create a light, airy texture that can hold its shape. Icing, on the other hand, is primarily sugar-based, consisting of powdered sugar mixed with a liquid such as water, milk, or juice. Some icings may include egg whites or meringue powder for stability, as in the case of royal icing.

The preparation method also contributes to their differences. Frosting is typically whipped or beaten to incorporate air, which results in its fluffy consistency. Common types of frosting include buttercream, cream cheese frosting, and whipped cream frosting. Icing is usually mixed or whisked until smooth, and its consistency can range from a thin glaze to a thicker, pipeable medium.

Due to its thick and stable nature, frosting is well-suited for spreading over cakes, piping decorative borders, and creating textured designs. It is also used as a filling between cake layers. Icing's thinner consistency makes it ideal for drizzling over pastries like donuts and cinnamon rolls, creating a smooth, glossy coating on cookies, and for intricate piping work that hardens upon drying.

Comparison Table

Category	Frosting	Icing
Primary Ingredient	Fat (butter, cream cheese, cream)	Powdered sugar
Consistency	Thick, fluffy, and opaque	Thin to thick, often glossy
Texture	Creamy and soft	Sets and can harden
Preparation	Whipped or beaten	Mixed or whisked
Common Types	Buttercream, cream cheese, whipped cream	Glaze, royal icing, fondant
Primary Uses	Spreading, piping designs, filling layers	Drizzling, coating, detailed piping
Ability to Hold Shape	High	Low to high (depending on type)

Venn diagram comparing Differences between Frosting and Icing

Types of Frosting

Several varieties of frosting exist, each with unique characteristics. American buttercream is a simple mixture of butter, powdered sugar, and a liquid like milk. Cream cheese frosting is similar but incorporates cream cheese for a tangy flavor, often paired with carrot or red velvet cakes. Meringue-based buttercreams, such as Swiss and Italian meringue, involve cooked egg whites and sugar, resulting in a very smooth and stable frosting popular for wedding cakes. Whipped cream frostings are the lightest and most perishable, made from whipped heavy cream and sugar.

Types of Icing

Icings also come in various forms. A simple glaze is a thin mixture of powdered sugar and a liquid, used to lightly coat baked goods like pound cakes and donuts. Royal icing, made with egg whites or meringue powder, dries hard and is ideal for detailed decorations on cookies and assembling gingerbread houses. Fondant is a pliable, dough-like icing that can be rolled out to cover cakes for a smooth, polished finish. Ganache, a mixture of chocolate and cream, can be used as a glaze when warm or a thicker icing as it cools.