Ah, the icing on the cake. You know, that surgery creamy decorative finish decorating cakes, cupcakes, and cookies. Or is it frosting? Is there a difference? The short answer is, yes, the two are different from each other. Icing and frosting are not interchangeable terms, despite often being used that way. In this article, we’ll break down the frosting versus icing differences, and how you can determine which one you’re eating.
Frosting
Frosting is most identifiable by its thick and fluffy consistency. It is opaque in color and holds its shape when spread, lending itself perfectly for decorating cakes and cupcakes. Another trait that sets it apart from icing is that it’s always whipped, and unlike icing, its main ingredient is fat, such as butter or cream.
Icing
Icing is thinner and glossier than frosting, and due to its consistency it “flows” more. It doesn’t hold its shape like frosting and is regularly used as a glaze or for detailed decorating. It is translucent and only hardens and becomes more opaque as it cools down. To make icing, all you need to do is mix together powdered sugar with a liquid. It could be water, cream, milk, liqueur, or even citrus juice. Whisk to make it smooth enough to coat the surface of a cookie or a pastry.
