PREPARING AND

APPLYING ICINGS,
FROSTINGS AND
FILLINGS
 ICINGS AND FROSTINGS
Icings and frostings are
sweet coverings in cakes and
cake related products. Sugar,
whether granulated or
confectioners; is the main
ingredient used.
 Confectioners’ sugar is
also called powdered sugar.
It is highly refined sugar
with added cornstarch to
make it super fine and easy
to blend.
 Granulated sugar is
used in icings when it is
made into heavy syrup.
This means that the sugar
is first dissolved in water
and boiled.
 TYPES OF ICINGS
• Flat icings – consist of sugar, water, corn
syrup, flavoring and butter or shortening. The
ingredients are mixed in a double boiler and
cooked at about 110°F until it develops into a
smooth thick paste.
• Creamed icings – is made from shortening,
confectioners’ sugar, milk powder, egg, water,
flavoring and stabilizer.
• Combination type icing – uses the flat and
creamed icing procedures.
 FILLINGS
Fillings are cooked mixtures spread
out in between slices of cakes. They are
thick in consistency as to make them
easy to spread out in the cake. They
come in various flavors such as
chocolate filling, custard filling, cream
filling and others. Fillings enhance the
flavor of cakes and at the same time
provides variations in flavor.
 Assessment:
In a ¼ sheet of paper identify the following:
1. What is the other term for confectioner sugar?
2. Sweet covering or coating in cakes and cake-
related products.
3. This type of icing is made of shortening,
confectioner sugar, milk powder, egg, water,
flavoring and stabilizer.
4. What type of icing uses the flat and creamed icing
procedures?
5. This is a cooked mixtures spread out in between
slices of cakes.