When it comes to topping cakes, cupcakes, and cookies, bakers have debated one sweet question for years: frosting or icing? While the terms often get tossed around interchangeably, there’s actually a big difference in texture, use, and flavor. So, whether you’re decorating one of our Dutch Apron® Bakery Cake Rolls or putting the finishing touches on homemade cookies, this guide will help you decide which one will best suit your needs.
Frosting: Fluffy, Creamy, and Perfect for Cakes
Frosting is your go-to for that thick, creamy, spreadable layer that makes cakes so irresistible. It’s rich, fluffy, and often used between cake layers and around the outside for that “grab a fork immediately” moment.
There are several different types of frosting, including…
- American Buttercream – The classic birthday cake frosting! It’s made by creaming together butter, confectioners’ sugar, a splash of milk, and flavoring. Vanilla is the classic choice for flavor, but I’ve seen delicious variations with coffee or coconut.
- Cream Cheese Frosting – Tangy and smooth, this one shines on carrot cake and red velvet cake. The cream cheese gives it just enough zip to balance the sweetness. It’s prepared much like buttercream; you just swap some of the butter for cream cheese.
- Swiss Meringue Buttercream – Smooth, silky, and elegant. Made by gently heating egg whites and sugar, whipping to glossy peaks, then beating in butter until light and airy. Perfect for intricate piping.
- Italian Meringue Buttercream – Glossy, marshmallow-like, and stable. This frosting is made by whipping egg whites, adding hot sugar syrup, then blending in butter for a luxurious texture.
Icing: Smooth, Glossy, and Perfect for Cookies
Icing, on the other hand, is thinner and glossier, with a quick-setting finish. It’s not meant to be piled high like frosting; instead, it’s ideal for drizzling, dipping, or creating those beautifully decorated cookies we all love.
The most popular kinds of icing include…
- Simple Icing – A quick combination of confectioners’ sugar and liquid (like milk, cream, or citrus juice). It’s perfect for spooning or pouring over baked goods for a smooth finish.
- Royal Icing – The star of cookie decorating! Made with confectioners’ sugar, egg whites (or meringue powder), and liquid, this icing dries to a hard, shiny finish. Ideal for intricate piping and “flooding” sugar cookies, and, yes, it’s also the secret to sturdy gingerbread houses.
So… Which Should You Use?
If you’re decorating a cake roll or cupcakes and want a rich, fluffy bite, go with frosting. If you’re making cookies or need a smooth glaze, icing is your best friend. And if you’re like me, you’ll find plenty of occasions to use both!
Want more baking tips and tricks? Follow Dutch Apron® Bakery for all the latest recipe trends and kitchen techniques that are guaranteed to add a little extra sweetness to your life.
About the Author:
Katelyn Helgevold has been the Product Line Manager and editor for Dutch Apron® Bakery since 2019. In her role, she manages the introduction of new products to our portfolio, ensures each and every item meets our strict customer and quality standards, and uses her much-loved English degree to make sure every marketing piece is just as immaculate as our baked goods. In her spare time, Katelyn enjoys touting the benefits of the Oxford comma, spending time with her cat Merlin, and listening to way too many true crime podcasts.
