If you’ve ever wondered what the difference is, or which one you should decorate your cookies with, this is the difference between the two.
Frosting is thicker and can be used to create different shapes and more intricate decorations like rosettes. Most folks like frosting a lot more because it has a richer, creamy taste. Frosting is used to make pretty designs on cakes and cookies, like the piping you see around the edges.
Frosting can be spread over an entire surface, or piped through an icing bag to create designs.
Here is a recipe for some yummy buttercream frosting, as well as some instructions for piping frosting.
Icing is thinner and it will harden as it dries. It has much more liquid in it, and is generally used as a simple top coating on a cookie. You can’t decorate with it in the traditional sense. You can’t create little rosettes or piping with it. However, it makes a beautiful top coating, which is usually considered a decoration on it’s own.
Icing is generally applied with a spoon or basting brush. Although, some icing should be put through a piping bag to help manage it a bit better. Here is a recipe for royal icing and also a recipe for powdered sugar icing that will dry nice a shiny.
Happy Baking!
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June 13th, 2009 - 9:00 am
Hi,
Not to be pedantic, but icing and frosting are essentially the same thing. But its more of a regional distinction. In the Northern USA, Frosting is more commonly used. In the South from Virginia on down, Icing is the word du jour.
Hope this helps.
June 13th, 2009 - 10:00 am
Hi Meade,
Yes, while the ingredients and idea are very similar, they are used
differently and generally speaking, have a very different texture.
Thanks for commenting!
Tiffany
June 13th, 2009 - 2:34 pm
Much like the Lunch is Dinner/Dinner is Supper debate, folks will hold to their own definitions.
Personally, I like your definition of the two.
June 13th, 2009 - 3:30 pm
Thanks Kris!
July 17th, 2009 - 8:23 pm
I also like your definition
July 17th, 2009 - 8:34 pm
thank you for such a beautiful and informative blog
July 17th, 2009 - 9:58 pm
While I’ll either “frost” or “ice” a cake, it’s only ever with frosting. (I know, fantastic logic)
Cookies, on the other hand, are only ever iced.
And my definitions of icing and frosting are essentially the same as yours.
And I’m from Virginia
July 18th, 2009 - 3:08 am
But you most definately can pipe and decorate with royal icing – I would say that it is the main purpose of this icing.
July 18th, 2009 - 10:39 am
I love your description of icing vs. frosting, I think there is a distinct difference between the two.
Your picture is beautiful!
July 18th, 2009 - 12:10 pm
Interesting ~ thanks for sharing it. Now you’ve got me wondering what I usually say or if I interchange the two….
July 28th, 2009 - 12:50 am
Hi.. i need an opinion. Which one is more better by using royal icing or sugar icing recipe for baby shower cookies
July 28th, 2009 - 7:54 am
Hi Hanna,
It all depends on how you want to decorate them. If you want just a “hardened glaze” over the top, then go with icing. If you want to put pretty shapes on them like roses (or something like it), then use frosting.
I hope that helps.
Tiffany
September 10th, 2009 - 11:54 am
I do not have time to tell you how much I love your blog…because i am in a bind. I am making 116 dozen sugar cookies with buttercream icing next week to raise money to help fund a medical trip my daughter needs. I made a small batch this week and my butter cream is gritty..ugh.
I have made this recipes hundreds of times and this has never happened. Is it the powder sugar, the butter, the crisco sticks. What could be causing this and how can I prevent it from happening again??
I know you can help me.
Thanks, Sonya
September 10th, 2009 - 12:51 pm
It’s hard to say without having the recipe, but here are a few guesses:
1) Either the butter or crisco or both are not at room temperature.
2) You didn’t mix the fats enough before adding the surgar
3) Try sifting the powdered sugar just in case there is something in it.
If you can send me the recipe, I may be able to help a bit more.
Tiffany
September 11th, 2009 - 8:20 am
Thank you…
It is basically the wilton butter cream
2 butter sticks
crisco sticks
powder sugars
vanilla
a splash of milk.
I guess my guestion is ..can powder sugar go bad.
I was also afraid that i had over mixed butter and crisco…
I love your blog so much…I look at it almost every day. Baking is my therapy..
Thanks again..
Sonya
Arkansas Fan!!
September 11th, 2009 - 8:46 am
Hmm… let me do a bit of research on this. But off the top of my head:
1) yes, powdered sugar can go bad if it’s not stored properly.
2) yes, you can over mix the fats.
3) double check your vanilla. Make sure there isn’t anything grainy in it.
4) be sure your fats are at room temp.
Other than that, let me see what else I can find.
September 13th, 2009 - 2:10 pm
Hi Sonya,
I asked Gail at One Tough Cookie and she said that that can happen as it sets up. Just add a splash more milk and it should be fine.
Hope this helps!
Tiffany
September 19th, 2009 - 5:46 pm
Thanks…I havent had any more problem and I iced 1000 cookies last year…
Love the Blog.
Sonya
September 21st, 2009 - 4:31 pm
Hi-
just wanted to say that your problem may very well be the Crisco. Since they have removed the trans fats I can’t use it. Now I use a generic brand in a pinch, but prefer a hi-ratio shortening like Sweetex or Alpine