ICING and FROSTING

Prepared by : Johnrey F. Basid

ICING Icing is a sweet coating
made of sugar, butter,
water, and egg whites or
milk; It is often flavored
and cooked and used to
cover or decorate baked
goods, such as cakes or
cookies
 ICING
Icing is thinner than
frosting but not quite as
thin as a glaze. Typically
made with powdered
sugar and liquid, such as
water, milk, or juice, icing
can be drizzled or spread.
Icing has more shine and a
smoother consistency than
frosting.
FROSTING
Frosting is thick and
spreadable with a base that
is made with a fat, such a
butter, cream cheese, or
cream. It’s opaque and
usually fluffy—perfect for
coating a layer cake or
piping roses or borders.
Frosting can also be used as
a cake “filling” between
cake layers.
6 Types of ICING
1. Butter Cream Buttercream is softer and more
spreadable than most icing and is
the preferred choice for taste and
flexibility. It can be used as a
filling inside cakes and also as a
coating for decoration. It is made
by creaming together sugar and
butter or other fats like lard or
margarine. 
 2. If lighter frosting is what you
need then whipped cream is the
Whipped answer. Often called Chantilly
Cream cream or crème Chantilly, it is
made by cold-whipping together
heavy cream and sugar till light
and fluffy. You could also add or
use meringue powder for stability.
Enhance your cake’s taste by
adding flavours to the cream.
 This type of cake icing dries
3. Royal into a hard outer shell. It is also
Icing one of the easiest to dye with
edible colorings.
There are two ways to make
this type of frosting:
• Using egg whites (like a
meringue icing) and powdered
sugar
• Using meringue powder in place
of egg whites.
4. Cream Cream cheese frosting is perfect for
carrot cakes, cupcakes, red velvet cake,
Cheese as a filling for doughnuts and well just
Frosting about any kind of pastry with all that
creamy and cheesy deliciousness. It
comes together quickly by creaming
together part buttercream frosting and a
good quality cream cheese. A bit heavier
than most types of cake icing, the texture
and taste are best when made with high-
fat cream cheese.
 This very light & frothy icing is
5. made by beating together egg
Meringue whites, cold water, and granulated
sugar. The technique of
introducing air to the mixture
gives it a foamy consistency. The
added sugar stiffens the foam. It
can be plain or flavoured and with
nuts added to it.
Meringue conti.

There are 3 popular varieties of

meringue – French, Italian and
Swiss. The difference lies in the
methods of beating the eggs.
Uncooked meringue can be used
as pastry toppings, or it can be
baked until crisp and eaten likes
cookies.
 5.1.
French meringue is the simplest
French form of all the meringue
Meringue techniques. It is made simply by
beating egg whites with sugar
and does not absolutely require
cream or tartar or another acidic
ingredient.  it is also the most
unstable
 5.2. The most stable type of
meringue is the Italian style,
Italian which is made by beating egg
Meringue whites to firm peaks, then
slowly whisking in hot sugar
syrup to produce a dense
meringue with a satiny texture
that can be used as-is to top
cakes and pies, or as a base
for buttercream frosting.
 5.3. Swiss Meringue aka meringue cuite, is
Swiss smoother and more dense than French
meringue but less stable than Italian. It
Meringue is made by beating egg whites and
sugar together in a double boiler (a pan
or bowl set above boiling water) until
sugar is fully dissolved and the mixture
is hot to the touch. It’s then removed
from heat and further beaten in an
electric mixer until doubled in volume
and foamy.
Swiss Meringue
conti. Swiss meringue tends to achieve
less volume than the other
varieties, because the sugar is
added early on in the whipping
process, interfering with the ability
of the egg proteins to unfold and
bond with each other to form the
walls that support the little bubbles
of air
 Fondant is a popular heavy frosting that
6. can be easily sculpted and is used mainly
Fondant for celebration cakes. Basic fondant
ingredients include water, gelatine,
glycerine, water, sugar (icing or castor
sugar) and shortening. Some use
marshmallows in place of gelatine and
glycerine. The ideal texture is a fondant
that can be stretched without tearing. It can
be worked into different shapes using
carving and decorating tools.