So you're staring at your cake and wondering why your frosting looks... sad. Been there. Choosing between types of icing and frosting isn't just about sweetness—it decides whether your masterpiece holds its shape or becomes a Pinterest fail. Let me walk you through the real deal from my 10 years of cake disasters and victories.
Key reality check: "Frosting" usually means thick & spreadable (like buttercream), while "icing" tends to be thinner & pourable (like glaze). But honestly? Even pro bakers mix up the terms. Don't stress about semantics—focus on what works for YOUR project.
The Frosting Heavyweights: Your Go-To Options
Alright, let's get practical. Here are the workhorses you'll actually use, with brutal honesty about when they shine... and when they'll betray you.
American Buttercream Frosting: The Crowd-Pleaser
You know that classic birthday cake frosting? That's American buttercream. Just powdered sugar + butter + milk. I use a 2:1 sugar-to-butter ratio—start with 4 cups sugar to 2 cups butter. Add milk by tablespoons until spreadable.
Why you'll love it
- Takes 10 minutes max to make
- Holds color like a champ (perfect for kid's cakes)
- Stable at room temperature for days
Why you might hate it
- Can taste like sweetened concrete (balance with 1 tsp salt per batch)
- Melts in heat - avoid outdoor summer weddings
- Crusts over - terrible for piping fine details
My buttercream hack: Swap 1/4 butter for shortening if you need bulletproof stability. It's not gourmet, but it won't collapse when Aunt Carol transports it in her hot car.
Cream Cheese Frosting: The Flavor Bomb
Carrot cake's BFF. Cream cheese + butter + powdered sugar. Critical tip: Use full-fat brick cream cheese. Tub versions make runny messes. Always chill your bowl first—warm kitchens ruin this.
| Texture Hack | How To Do It | When To Use |
|---|---|---|
| Stiffer frosting | Reduce butter (1:1 cream cheese to butter ratio) | Layer cakes needing structure |
| Softer frosting | Add heavy cream by teaspoons | Cupcake swirls or cake filling |
| Heat resistance | Add 1 tbsp cornstarch per cup of cheese | Outdoor events |
Warning: This frosting type hates humidity. My Florida bakery used to add 1 tsp tapioca starch per batch during rainy season—saved countless red velvet cakes.
Swiss Meringue Buttercream: The Silky Perfectionist
Want that smooth, satiny finish on fancy cakes? This is it. Egg whites + sugar heated over water, whipped, then butter added. Silky texture, less sweet than American buttercream.
Equipment matters: Use a copper bowl or add cream of tartar for stable peaks. Butter must be room temp—cold chunks make greasy soup.
Pros
- Silky mouthfeel - no graininess
- Perfect for smooth finishes
- Less sugary than American buttercream
Cons
- Time-consuming (30-40 mins active work)
- Butter temperature is CRITICAL
- Melts faster than American buttercream
Personal confession: I ruined 3 batches before nailing this. When it "curdles" during mixing? Keep whipping! It comes together around 15 mins.
The Icing Specialists: For Detail Work & Glazes
Royal Icing: The Architect
The concrete of icing types—dries rock hard. Just egg whites + powdered sugar. Use for:
- Cookie decorating (flood consistency = add water slowly)
- Gingerbread houses
- Edible lace details
Safety note: Raw egg whites risk salmonella. Use pasteurized eggs or meringue powder. I switched to meringue powder after a scary food poisoning incident with cookie orders.
Glaze Icing: The Quick Fix
That shiny drizzle on donuts? Glaze. Mix powdered sugar + liquid (milk, juice, coffee). Ratio is everything:
| Thickness Level | Powdered Sugar to Liquid Ratio | Best Uses |
|---|---|---|
| Thin drizzle | 1 cup sugar : 3 tbsp liquid | Donuts, quick breads |
| Medium coating | 1 cup sugar : 2 tbsp liquid | Cinnamon rolls, scones |
| Thick dip | 1 cup sugar : 1.5 tbsp liquid | Cookie dipping, éclairs |
Niche Players: When You Need Something Specific
Ganache: The Sophisticate
Chocolate + heavy cream. Ratio decides fate:
- 1:1 ratio = pourable glaze (pour over cakes while warm)
- 2:1 chocolate to cream = truffle-like frosting (whip when cooled)
Secret weapon: Use coconut cream instead of dairy for vegan ganache. Doesn't firm up quite as much but tastes amazing.
Ermine Frosting: The Old-School Wonder
Cooked flour + milk creates pudding-like base, whipped with butter/sugar. Taste? Like less-sweet buttercream. Texture? Lighter than clouds. My grandma's red velvet cake used this—holds up for days without crusting.
Downside: Looks like wallpaper paste during prep. Push through—it transforms!
Battle-Tested Frosting Selection Guide
Choosing frosting types isn't theoretical. Here's my real-world cheat sheet:
| Your Project | Best Frosting/Icing Type | Why It Wins | Watch Out For |
|---|---|---|---|
| Kids birthday cake | American Buttercream | Holds vibrant colors, stable | Too sweet for some adults |
| Wedding cake | Swiss Meringue Buttercream | Elegant mouthfeel, pipes cleanly | Sweats in heat - keep chilled |
| Outdoor picnic treats | Glaze icing or whipped ganache | Won't melt as easily | Limited decorating options |
| Intricate cookie designs | Royal Icing | Dries hard, precise control | Raw egg risk - use pasteurized |
| Chocolate lovers dream | Ganache | Rich flavor, glossy finish | Can seize if overheated |
Frosting Emergencies: Save Your Masterpiece
We've all been here. Quick fixes that actually work:
Soupy Buttercream? Chill 20 mins then re-whip. Still runny? Add powdered sugar 1/4 cup at a time.
Grainy Icing? You added sugar too fast. Warm bowl over simmering water while mixing until smooth.
Cracked Royal Icing? Humidity enemy! Add 1/2 tsp corn syrup per cup icing for flexibility.
Buttercream separating? Mixture too cold. Warm bowl with torch/hair dryer while mixing.
Your Types of Icing and Frosting Questions Answered
What's the difference between frosting and icing anyway?
Frosting is typically thick, fluffy, and spreadable (like buttercream). Icing is thinner, often pourable or pipeable for details (like royal icing). But in practical baking? The lines blur constantly.
Which frosting holds up best in heat?
Ganache or glaze icing win here. Avoid whipped cream or Swiss meringue for outdoor summer events. If you MUST use buttercream, add 1 tbsp meringue powder per cup for stability.
How do I make frosting less sweet?
Ermine frosting or cream cheese frostings are naturally less sugary. For American buttercream: reduce sugar by 1/4 cup increments, add 1 tbsp heavy cream and 1/4 tsp salt per cup to compensate.
Can I make these frostings ahead?
Buttercream freezes 3 months (thaw overnight in fridge). Cream cheese frosting lasts 5 days refrigerated. Royal icing keeps 2 weeks in airtight containers—just revive with drops of water.
Why does my frosting slide off the cake?
Two culprits: 1) Cake wasn't cooled completely (traps steam), or 2) Frosting too thin. Chill cake layers before frosting. Thicken runny frosting with powdered sugar or refrigerate 15 mins.
Remember that time I used lemon juice instead of milk in glaze icing? Yeah, don't be me. Taste your liquids first. Mastering types of icing and frosting takes practice—expect some flops. But when you nail that perfect swirl? Pure magic.
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