Cake, that delightful centerpiece of celebrations and comfort, is rarely complete without its crowning glory: the sweet, decorative layer that adorns its surface. But what exactly is that delicious topping called? The answer, surprisingly, isn’t always straightforward. While many casually refer to it as “cream,” the culinary world recognizes a more nuanced terminology: primarily frosting and icing. Let’s delve into the fascinating world of these sweet coatings and uncover the differences, variations, and history behind them.
Frosting vs. Icing: Unveiling the Sweet Truth
The terms “frosting” and “icing” are often used interchangeably, leading to considerable confusion. While both serve the purpose of embellishing cakes and other baked goods, subtle distinctions exist, particularly in their texture, ingredients, and intended application. Understanding these nuances is key to appreciating the artistry and science behind cake decoration.
Frosting: The Rich and Creamy Champion
Frosting is generally considered the thicker, fluffier, and more decadent of the two. Its primary function is to cover the entire cake, creating a smooth, opaque surface. Frostings are known for their rich flavor and ability to hold their shape, making them ideal for elaborate decorations, piping, and creating intricate designs.
Frosting typically utilizes a higher proportion of fat, such as butter, shortening, or cream cheese, to achieve its signature texture. This fat content contributes to its stability and ability to withstand warmer temperatures compared to many icings.
Common types of frostings include:
- Buttercream: The undisputed king of frostings, buttercream is made with butter, sugar, and liquid (such as milk or cream). Its versatility allows for countless flavor variations and intricate decorating possibilities.
- Cream Cheese Frosting: Known for its tangy flavor and creamy texture, cream cheese frosting is a popular choice for carrot cake, red velvet cake, and other desserts.
- Ermine Frosting: A light and silky frosting made with a cooked flour paste and butter, ermine frosting is less sweet than buttercream and boasts a smooth, melt-in-your-mouth texture.
- Whipped Cream Frosting: A light and airy option made from whipped cream and sugar, this frosting is best used on cakes that will be refrigerated, as it is less stable at room temperature.
Icing: The Glaze with a Delicate Touch
Icing, on the other hand, is generally thinner, glossier, and more fluid than frosting. It’s designed to create a smooth, often translucent coating that sets relatively hard. Icing is often poured or drizzled over cakes, cookies, and pastries, creating a simple yet elegant finish.
Icing typically contains a higher proportion of sugar and liquid, such as water, milk, or fruit juice, compared to fat. This results in its thinner consistency and tendency to harden upon drying.
Popular types of icings include:
- Royal Icing: A hard-setting icing made with powdered sugar and egg whites, royal icing is renowned for its ability to create intricate decorations, such as delicate flowers and detailed patterns.
- Glaze Icing: A simple icing made with powdered sugar and liquid, glaze icing is ideal for coating donuts, pastries, and cookies.
- Fondant Icing: While sometimes considered a type of frosting, fondant is a pliable dough made from sugar, gelatin, and glycerin. It’s rolled out and draped over cakes to create a smooth, flawless finish, often used for sculpted decorations.
The Ingredients That Make the Magic Happen
The fundamental ingredients of both frosting and icing revolve around sugar and liquid, but the type and proportion of these ingredients greatly influence the final product. Let’s explore the key players:
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Sugar: The foundation of sweetness. Powdered sugar (also known as confectioner’s sugar) is the most common choice for both frostings and icings due to its fine texture, which ensures a smooth and lump-free result. Granulated sugar can be used in some frostings, particularly when heated to create a syrup.
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Fat: Primarily used in frostings to create richness, stability, and a creamy texture. Butter, shortening, and cream cheese are popular options, each offering unique flavor profiles and textures.
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Liquid: Used to achieve the desired consistency. Milk, cream, water, fruit juice, and even coffee can be used, adding subtle flavor nuances.
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Flavorings: The possibilities are endless! Vanilla extract is a classic choice, but other extracts, such as almond, lemon, and peppermint, can be used to create a variety of flavors. Spices, such as cinnamon and nutmeg, add warmth and depth. Citrus zest provides a bright and refreshing note.
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Colorings: Food coloring is used to add visual appeal and create custom color palettes. Gel food coloring is generally preferred over liquid food coloring, as it is more concentrated and less likely to alter the consistency of the frosting or icing.
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Stabilizers: Sometimes used to enhance the stability and prevent the frosting from melting or separating. Cornstarch, gelatin, and meringue powder are common stabilizers.
Beyond the Basics: Exploring Specialized Coatings
While frosting and icing are the most common terms, several other specialized coatings deserve mention. These coatings offer unique textures, flavors, and applications:
Ganache: The Chocolate Lover’s Dream
Ganache is a rich and decadent mixture of chocolate and cream, often used as a frosting, glaze, or filling. Its smooth and velvety texture makes it a luxurious addition to any cake. The ratio of chocolate to cream determines the consistency of the ganache, ranging from a pourable glaze to a firm frosting.
Marzipan: The Sculptable Sweet
Marzipan is a confection made from almonds, sugar, and egg whites. It’s known for its pliable texture, which allows it to be molded into various shapes and figures. Marzipan is often used to cover cakes or create intricate decorations.
Mirror Glaze: The Reflective Masterpiece
Mirror glaze is a high-gloss coating that creates a stunning, reflective surface on cakes and pastries. It’s typically made with gelatin, sugar, glucose syrup, and chocolate or food coloring. The glaze is poured over the frozen cake, creating a smooth and flawless finish.
A Historical Glimpse into Cake Decoration
The art of cake decoration has evolved significantly throughout history. In ancient times, honey and dried fruits were used to sweeten and embellish cakes. As sugar became more readily available, more elaborate coatings began to emerge.
The 17th century saw the rise of royal icing, which became a popular choice for intricate decorations. During the Victorian era, cake decorating reached new heights of artistry, with elaborate designs and sugar sculptures adorning cakes for special occasions.
Today, cake decorating continues to evolve, with new techniques and ingredients constantly being introduced. From simple buttercream swirls to gravity-defying fondant sculptures, the possibilities are endless.
Tips for Achieving the Perfect Frosting or Icing
Creating the perfect frosting or icing requires precision, patience, and a few key techniques. Here are some tips to help you achieve sweet success:
- Start with quality ingredients: Using high-quality butter, sugar, and other ingredients will result in a superior flavor and texture.
- Measure accurately: Precise measurements are crucial for achieving the desired consistency. Use measuring cups and spoons for accurate results.
- Cream butter and sugar thoroughly: This step is essential for creating a light and fluffy buttercream. Cream the butter and sugar together until light and airy.
- Sift powdered sugar: Sifting powdered sugar removes lumps and ensures a smooth frosting or icing.
- Add liquid gradually: Add liquid a little at a time until you reach the desired consistency.
- Adjust flavorings to taste: Add flavorings gradually and taste as you go until you achieve the perfect balance.
- Chill the cake before frosting: Chilling the cake helps prevent crumbs from getting into the frosting.
- Use the right tools: Invest in a few basic cake decorating tools, such as an offset spatula, piping bags, and decorating tips.
- Practice makes perfect: Don’t be discouraged if your first attempt isn’t perfect. Cake decorating takes practice, so keep experimenting and honing your skills.
Conclusion: A World of Sweet Possibilities
So, what is the cream on cake called? While “cream” might be a common, albeit simplified, descriptor, the culinary world offers a rich tapestry of terms, with frosting and icing standing as the most prominent. Understanding the nuances between these coatings, as well as exploring other options like ganache, marzipan, and mirror glaze, opens up a world of sweet possibilities for creating stunning and delicious cakes. Whether you’re a seasoned baker or a novice in the kitchen, mastering the art of cake decoration is a rewarding endeavor that will impress your friends, family, and yourself.
What's the difference between frosting and icing?
The primary difference between frosting and icing lies in their texture and composition. Frosting is generally thick, fluffy, and opaque, often made with butter, shortening, or cream cheese as a base. It's designed to provide a substantial layer of sweetness and visual appeal, and typically holds its shape well for decorating cakes and cupcakes.
Icing, on the other hand, is typically thinner, glossier, and more translucent than frosting. It's often made with powdered sugar and liquid, like water, milk, or juice. Icing dries to a smooth, hard finish and is commonly used for glazing cookies, donuts, or cakes that require a more delicate coating.
Is there a difference between buttercream and cream cheese frosting?
Yes, buttercream and cream cheese frosting differ significantly in flavor and texture due to their key ingredients. Buttercream, as the name suggests, is primarily made with butter, powdered sugar, and liquid, resulting in a rich, sweet, and smooth consistency. Different types of buttercream exist, such as American, Swiss, and Italian, each varying in their butter-to-sugar ratio and preparation method.
Cream cheese frosting, conversely, incorporates cream cheese, which imparts a tangy flavor and a slightly softer, more delicate texture. The cream cheese also adds moisture, making it a popular choice for red velvet cakes and carrot cakes. While both can be used for decorating, buttercream generally holds its shape better than cream cheese frosting.
What is ganache, and how is it different from frosting or icing?
Ganache is a rich and decadent mixture made primarily of chocolate and cream. It's known for its smooth, glossy finish and intense chocolate flavor, and it can be used in a variety of ways, including as a glaze, filling, or frosting. The ratio of chocolate to cream determines the consistency, ranging from a thin sauce to a firm truffle-like texture.
Unlike frosting or icing, ganache relies heavily on chocolate as its primary flavoring agent and typically doesn't contain powdered sugar in high quantities. While frosting and icing primarily provide sweetness and decorative appeal, ganache delivers a deep chocolate experience and can be used for more sophisticated finishes and flavor profiles.
What is royal icing typically used for?
Royal icing is a hard-drying icing made from powdered sugar, egg whites (or meringue powder), and water. Its primary use is for decorating cookies and cakes with intricate details due to its ability to hold its shape and dry to a smooth, matte finish. The consistency can be adjusted by adding more water to create flooding icing for covering large areas or thicker icing for piping fine lines and designs.
Besides cookies, royal icing is also frequently employed for creating decorative elements on cakes, such as borders, flowers, and other embellishments. Its stability and ability to be colored make it an ideal medium for creating highly detailed and personalized designs, adding a professional touch to baked goods.
What are some common mistakes people make when making frosting?
One common mistake is not sifting the powdered sugar, which can result in a grainy texture. Sifting ensures that there are no clumps in the sugar, leading to a smoother and more even frosting. Another frequent error is using butter that is either too cold or too melted. The butter needs to be at room temperature, soft enough to incorporate air but not so soft that it melts easily.
Overmixing or undermixing the frosting are other potential pitfalls. Overmixing can cause the butter to separate, resulting in a curdled appearance. Undermixing, on the other hand, can leave the frosting lumpy and with an uneven texture. Achieving the perfect consistency requires careful attention and gradual mixing until the desired texture is reached.
Can you freeze frosting or icing?
Yes, most types of frosting and icing can be frozen for later use. Buttercream, cream cheese frosting, and royal icing generally freeze well. To freeze, place the frosting or icing in an airtight container or freezer bag, removing as much air as possible to prevent freezer burn. It's best to use them within two to three months for optimal quality.
When ready to use, thaw the frosting or icing in the refrigerator overnight. After thawing, it's often necessary to re-whip the frosting or icing to restore its original consistency, as the texture may change during freezing and thawing. Keep in mind that some icings, particularly those with high liquid content, may not freeze as well and may separate upon thawing.
How does humidity affect frosting and icing?
Humidity can significantly impact the consistency and stability of frosting and icing. High humidity can cause frosting to become sticky and lose its shape, particularly buttercream and cream cheese frosting, as they tend to absorb moisture from the air. This can lead to a softer, less stable frosting that is difficult to work with.
Conversely, low humidity can cause icing to dry out too quickly, leading to cracking or a brittle texture. Royal icing, in particular, is sensitive to humidity levels. To combat these effects, it's essential to adjust the recipe accordingly, adding a small amount of cornstarch to frosting in humid conditions or covering icing with a damp cloth in dry conditions to prevent it from drying too rapidly.