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Icings

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Icings, also called frostings, are sweet coatings for cakes and other baked goods. Icings have three main functions:

  • They contribute flavor and richness.
  • They improve appearance.
  • They improve keeping qualities by forming protective coatings around cakes.
There are eight basic types of icings and other cake coatings:
  • Fondant.
  • Buttercreams.
  • Foam-type icings.
  • Fudge-type icings.
  • Flat-type icings.
  • Royal or decorator’s icing.
  • Glazes.
  • Rolled coatings.
Use top-quality flavorings for icings so they enhance the cake rather than detract from it. Use moderation when adding flavors and colors. Flavors should be light and delicate. Colors should be delicate pastel shades—except chocolate, of course.

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