Frosting Recipes

No cake is complete without a good frosting recipe, whether a light glaze or a rich, thick buttercream. In the United States, "frosting" refers to all types of such spreads, while other countries tend to use the word "icing." In the United States, "icing" generally refers to simple glazes rather than the entire variety of frostings and American bakeries offer a far greater selection of frostings than most European bakeries.

Originally, any icing was considered a display of wealth directly proportionate to the whiteness of the frosting, which indicated the quality and quantity of sugar used to create it. Today, many cakes and desserts would not be complete without elaborate frosting recipes, even including frosting embellishments such as flowers, writing, and intricate edging.

Types of Frosting

There are several types of frosting, and it is best to choose the appropriate frosting based not only on taste, but on consistency and what it will be used for as well. Basic frostings include:

• Buttercream: smooth and soft, this is a popular frosting and can be found in a virtually unlimited variety of tastes.
• Royal Icing: this icing dries to a hard finish and is frequently used for delicate decorations on elaborate wedding cakes or other intricate creations.
• Ganache: when warm, ganache can be used as a drizzle or glaze, and when cool it becomes spreadable for a filling or more traditional frosting.
• Whipped Cream: used as a light frosting in place of heavier blends, whipped cream can be flavored and tinted to match the cake.

Tips for Frosting Recipes

The first key to frosting is choosing one that complements the flavor and texture of the cake. A very light sponge cake, for example, would be overpowered and weighed down by heavy royal icing. On the other hand, a hearty fruit cake would overpower a light whipped cream frosting. Many cooks also choose different frostings to fill layer cakes, or use fruit puree or puddings as fillings.

Before using your frosting recipes, the cake must be completely cool or the frosting will spread too thin and melt into the cake. Brush loose crumbs from the cake prior to frosting, or consider freezing very soft cakes before frosting, if possible. Another trick is to use a thin layer of frosting called a crumb coat, letting it dry, and then frosting the cake over it.