Producing and Handling Basic Types

Appears in

Published 2014

Icings or frostings (the two terms mean the same thing) are sweet coatings for cakes and other baked goods. Icings have three main functions:

They improve the keeping qualities of the cake by forming a protective coating around it.
They contribute flavor and richness.
They improve appearance.

There are six basic kinds of icing:

Fondant Fudge-type icing

Buttercream Flat-type icing

Foam-type icing Royal or decorator’s icing

In addition, we consider two other preparations for cakes:

Glazes Fillings

Use top-quality flavorings for icings so they enhance the cake rather than detract from it. Use moderation when adding flavorings and colors. Flavors should be light and delicate. Colors should be delicate, pastel shades—except chocolate, of course.