What is the difference between icing and frosting? (for a cake)
Is there actually any difference between icing and frosting? Or is it the same thing? I have always iced my cakes with icing sugar but I am now needing a solution that provides for a much thicker coating. I can make icing thick but it is not necessarily smooth and I do not want to have to buy it. Does anyone have a solution/recipe for a good thick icing/frosting?
I am not a baker, but to my understanding, the two are often used interchangeably. For those who are more familiar with baking, there is however, a difference. Frosting is thicker and will hold it's shape better, therefore it is often used for making roses on cakes and so forth. Icing is thinner. It typically goes on somewhat "wet" but hardens as it dries. I don't pretend to be an expert, but I hope this helps. Unfortunately, I don't know how to resolve your problem with making smooth but thick icing. Sorry.
I believe the same way icing is thinner and frosting is thicker but I use Betty Crocker Cup Cake Icing in a can and it's thick for decorating. Betty Crocker you would think would know the difference. Also where I come from they say icing and up here they say frosting. So maybe it's a North and South thing.
Professionally speaking there really isn't a difference between the two. Butter cream, fudge, and other frostings are also called icing. Royal icing is never called frosting. It is a type of icing made from confectioners sugar and egg white that hardens to a candy like consistency and used for a variety of decorating techniques.
Use a confectioners and butter based butter cream - the one on Wilton.com works really well for most things and is what many professionals use.
Frosting usually contains fats making them creamier and fluffier. Icings are mostly sugar with little or no fats. Icings also tend to harden where frosting usually keeps it's original texture or close to it. Some people use the terms interchangeably, in the UK especially.
Workathomemums, What you need to make is buttercream frosting. I have a hub to help you. Be sure to spend the time beating it with an electric mixer and be stingy with the milk to make it nice and thick. Buttercream tastes great and is easy to use. It's the go to frosting for decorators ^_^ Here's the link..
You could also give fondant a go. It will create a perfectly smooth finish. The fondant I make is made out of marshmallows so it's really tasty too. I used it to make this tea set cake...
http://mamakim8.hubpages.com/hub/Teapot … ed-teacups
However it can take a little to get used to so if this cake is for big event I would do a practice run first. Good luck! Message me if you have any cake decorating questions... its a passion of mine ^_^
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