icing or frosting
Posted: 05 January 2008 10:04 PM   [ Ignore ]
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Is there a difference between butter cream icing and butter cream frosting? If so what?

Mumu

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Posted: 06 January 2008 01:01 AM   [ Ignore ]   [ # 1 ]
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I could be wrong, but my understanding is that frosting and icing are used interchangeably

However, this site makes a distinction. Another site says the difference is mainly regional.

Hope this helps.

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Posted: 06 January 2008 10:57 PM   [ Ignore ]   [ # 2 ]
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thanks for the info. Thats whats got me confused, according to the one site the buttercream icing would be differnent than the frosting one and according to others its the same. How do you know what they are talking about? How do you figure out if its icing or frosting they are talking about? My confusion is when are they talking about icing ,you know like whats on things that are thin and hard and when they are talking about frosting if they call both frosting. I would think if icing appears after like butter cream icing that would be thin and hard but it isnt, its like frosting so would make sense to me just to call it frosting instead of icing. They dont say icing frosting they say icing gel for the tube stuff so you know you are getting icing and not a frosting. If i look at cookies that say put icing on the cookies are they referring to frosting or icing like the thin hard stuff? (if they use the these words interchangeably)?.Just started baking how do you know what you are suppose to use or do? Maybe none of this matters but sure is confusing just starting out. Basically i thought frosting is whats on cakes, icing is the hard thin stuff, but when they use the two interchangeably how do you know what they are talking about? Like put icing on the bundt cake if the words are interchangeable would think they are talking about frosting here but know its suppose to be icing (the thin hard stuff).  I know a lot has to do with where a person is from as far as using frosting and icing but in recipes its hard to figure out what they want icing or frosting when they use the words the same . How does any one else figure this out, any suggestions would be helpful.

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Posted: 07 January 2008 08:52 AM   [ Ignore ]   [ # 3 ]
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I’ll put in my $0.02.

Generally, I’d agree that “frosting” refers to soft cake coverings made with butter or shortening and sugar.  Buttercreams would fall into this category.

“Icing” is a covering that consists largely of sugar and dries harder, like Royal Icing (confectioner’s sugar and egg whites), or the stuff on the top of a Bundt cake or cinnamon bun.  To my thinking, the term “icing” may be interchanged (correctly or incorrectly) for “frosting,” but not so much the other way around.  Think of the expression “that was just the icing on the cake.”

The verb forms of both words are generally used more interchangeably (but probably shouldn’t be)—I don’t think there’s much difference when someone says “frosting a cake” or “icing a cake.”

Is there anyone who went to pastry school that can offer a more definitive answer?

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Posted: 07 January 2008 11:30 AM   [ Ignore ]   [ # 4 ]
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Also would like to add if these two are inter. how come we dont see royal icing as royal frosting? Really would like more help on how to decide if when they say icing if they want icing or frosting on items. Ahead of time thanks for any info.


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Posted: 07 January 2008 11:51 AM   [ Ignore ]   [ # 5 ]
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OK… Let’s focus on the real issue then, rather than having an academic discussion about semantics.

Generically, I’d say you’re going to run into the words “frosting” and “icing” being used for buttercream-type cake coverings.  If the recipe isn’t specific about what to cover your cake with (eg, doesn’t have a recipe immediately following with instructions to cover the cake with it), I’d say you’re probably being given creative license for either one.  Generally, lighter-type cakes (butter cakes, chiffon, genoise) get a buttercream “frosting” treatment and richer-type cakes (dense spice cake, pound cakes, fruitcake) get an “icing” or glaze-type covering.  There are exceptions that prove the rule:  Angel food cakes are great with lemon glaze and carrot cakes with cream-cheese frosting rock my world (hold the nuts, IMHO), but I wouldn’t get too fired up about what it’s called and go with your gut about what you prefer and what seems right to you.  (Caveat: I wouldn’t recommend you use Royal icing except for small trim or decorating crisp cookies.)

I have a friend that asks for Angel food cake with peanut butter frosting—probably not a combo recommended in the Cake Bible, but that’s what he likes and it’s not as bad as you might think grin  Do use the regular, trans-fatty peanut butter and not the “natural” stuff, though… if you don’t the frosting will slowly slide down the sides of the cake and puddle on the plate.

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Posted: 07 January 2008 12:36 PM   [ Ignore ]   [ # 6 ]
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any one else have any thoughts on this ,please feel free to express your thoughts.


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Posted: 07 January 2008 12:59 PM   [ Ignore ]   [ # 7 ]
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Hi Mumu,

In The Cake Bible, Rose refers to buttercream as both frosting and icing.  I tend to say frosting, just because I think of icing as being thin and dry to the touch.

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Posted: 07 January 2008 01:02 PM   [ Ignore ]   [ # 8 ]
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Additionally, I think some refer to frosting as icing because the act of puting the frosting in the cake is commonly called “icing” the cake.

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Posted: 08 January 2008 08:59 PM   [ Ignore ]   [ # 9 ]
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Thanks every one on your help on this.

Mumu

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