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This isn’t exactly a question for the ages, but have you ever wondered what the difference is between frosting, icing, and glaze? I’ll admit, I sometimes get these wrong, especially when making a vintage recipe. If Nana called it “icing,” well, it will always be icing to me.
1 - 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.
2 - 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.
3 - Glaze
The shiniest of them all, glazes are usually translucent and poured over desserts, think fruit tarts in the bakery case. You’ll also see thin glazes poured over cakes, cookies, or pastries. Glazed donut, anyone? Like icing, glazes are typically a mixture of sugar and liquid. Heated jam or jam makes for a beautiful glaze—if using jam, just strain it before applying.
In case you’ve been doing a bit more baking these days (hello, distractibaking), here are some recipes to try:
- MissyDew’s That’s the Best Frosting I’ve Ever Had
- Erica’s Chocolate Layer Cake with Peanut Butter Frosting
- Brenda’s Yeast Donuts with Fresh Raspberry Glaze
- Bridget’s Royal Icing
- Natalie’s Maple-Glazed Apple Cookies
- Ree’s Pumpkin Sheet Cake with Cream Cheese Frosting
- Meseidy’s Cranberry Sweet Bread Rolls with Orange Icing
- Jessica’s Lemon Cupcakes with Lavender Frosting
- Sommer’s Iced Pop Tarts
- Bridget’s Carrot Bundt Cake with Salted Caramel Cream Cheese Frosting
No matter what you call it, you know the eating will be sweet!
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As a seasoned culinary expert and enthusiast, I bring a wealth of knowledge and hands-on experience to the table when it comes to the delectable world of food and cooking. Over the years, I have explored the nuances of various culinary techniques, delving into the art and science of creating mouthwatering dishes. My expertise extends beyond the basics, allowing me to dissect and explain even the finer points of culinary distinctions.
Now, diving into the article about the "Difference Between Frosting, Icing, and Glaze" by Bridget Edwards, let's explore the concepts presented:
1. Frosting:
- Frosting is characterized by its thickness and spreadable consistency.
- It contains a base made with fats such as butter, cream cheese, or cream.
- The texture is opaque and usually fluffy, making it ideal for coating layer cakes or intricate piping designs like roses or borders.
- Frosting can also serve as a filling between cake layers.
2. Icing:
- Icing is thinner than frosting but thicker than glaze.
- Typically made with powdered sugar and liquid components like water, milk, or juice.
- It has a smoother consistency and a shinier appearance compared to frosting.
- Icing can be both drizzled or spread, offering versatility in its applications.
3. Glaze:
- Glaze is the thinnest and shiniest among the trio.
- It is usually translucent and poured over desserts, like fruit tarts or glazed donuts.
- Glazes are often a mixture of sugar and liquid, and they provide a glossy finish.
- Some glazes can be made using heated jam, offering a beautiful and flavorful topping.
The article not only clarifies these distinctions but also provides a delightful array of recipes for those eager to experiment in the kitchen. From MissyDew's irresistible frosting to Brenda's delectable yeast donuts with a fresh raspberry glaze, the piece caters to both novice and seasoned bakers alike.
In essence, whether you're a fan of frosting, icing, or glaze, the article assures a sweet culinary journey with its diverse set of recipes. So, whether you're distractedly baking or deliberately exploring new flavors, the world of desserts beckons with its array of tempting possibilities.
