Overview

Icing, also called frosting in the United States, is a sweet, often creamy glaze made primarily from sugar and a liquid such as water or milk. It is enriched with ingredients like butter, egg whites, cream cheese, or flavorings and is used to cover or decorate baked goods such as cakes and cookies [1].

Origin and history

The practice of applying sweet coatings to baked goods dates back to at least the 17th century in Europe, where boiled sugar syrups were used to glaze pastries [1]. The modern American-style buttercream frosting emerged in the early 20th century with the widespread availability of refined sugar and butter [1]. The term “icing” is more common in British English, while “frosting” is the dominant term in the United States, though the two are often used interchangeably [1].

Varieties and aliases

  • Buttercream (American, Swiss, Italian, French meringue-based)
  • Royal icing (egg whites and powdered sugar)
  • Cream cheese frosting
  • Ganache (chocolate and cream)
  • Glaze (thin, pourable icing)
  • Fondant (rolled sugar paste)
  • Boiled icing (also called seven-minute frosting)

Culinary uses

Icing is applied to cakes, cupcakes, cookies, and pastries as both a decorative and flavoring element [1]. It can be spread, piped, or poured. Common pairings include chocolate cake with chocolate buttercream, carrot cake with cream cheese frosting, and sugar cookies with royal icing. Icing can also be used as a filling between cake layers or as a base for elaborate decorative work.

Notes for cooks

  • American buttercream (butter and powdered sugar) is the easiest to make at home but can be overly sweet. Swiss meringue buttercream is less sweet and more stable [1].
  • Royal icing hardens when dry, making it suitable for detailed piping and cookie decoration. It should be kept covered to prevent crusting during use.
  • Icing can be flavored with extracts, citrus zest, cocoa powder, or coffee. Liquid additions should be added sparingly to avoid thinning the consistency.

These notes are based on common baking knowledge and the Wikipedia article [1].