This document discusses icing and frosting, their functions, types, and ingredients. Icing refers to a sweet glaze used to decorate baked goods, while frosting is used to enhance flavor and appearance. Both are primarily used to cover and decorate cakes, and can be formed into shapes. There are many types of icings including buttercream, fondant, ganache, and royal icing, as well as cooked and uncooked varieties. Ingredients commonly used include sugar, butter, milk, cream cheese, and flavorings.

1. ICING AND FROSTING

2. ICING
Refers to a sweet, creamy glaze
usually made of sugar or water
milk, enriched by adding a butter,
egg whites, cream cheese or
flavourings used to decorate cakes
and other baked products.

3. FROSTING
Used to enhance the flavour
appearance of cakes. This can be
prepared from sugar, egg whites or
fat and flavourings.

4. FUNCTIONS OF FROSTING AND ICINGS
 Primarily used to cover or decorate cakes
and other baked products.
 Used to partially or completely cover the
outside part of the cake or other baked
products.
 It can be formed into flowers and leaves
using a pastry bag for decorating birthday
cakes and wedding cakes.
 Flat icing is the simplest icing using sugar
and water and flavouring usually lemon

5.  More complicated icings include butter cream
, which is prepared by beating fat into
confectioners sugar egg whites, as in royal
icing, and by adding glycerine as in fondant.
 Icing may be used between layers of cakes as a
filling.
 Icing and frosting form a protective covering
of the cake, for longer keeping.
 Icing improves the taste of the cake.
 Icing enhances the appearance of the cake for
a better market value.

6. TWO CLASSIFICATIONS OF ICING
1. Cooked – prepared by heat
a. Chocolate frosting- prepared by cooking chocolate and
condensed milk.
b. Boiled white icing- prepared by cooking syrup from sugar
and water until thread like consistency then poured little by
little into beaten egg whites.
2. Uncooked icing- icing without the use of heat
a. Royal icing- simplest to make used for sugars flowers.
b. Butter icing- prepared by creaming the butter before
adding sugar and milk beating until smooth and fluffy.
c. Whipped cream
d. Butter cream- prepared by creaming sugar, butter.

7. Types of Prepared Frosting
1. Ganache – sweet creamy chocolate mixture
used especially as a filling/ frosting
2. Fondant- in French word it means melting
from the root word “foundry”. In English
means to decorate or sculpt cakes and
pastries.
3. Flat
4. Royal

8. Types of Fondant
Poured fondant
- a creamy confection used as a coating or filling for cakes,
pastries or sweets.
- prepared from sugar or glucose and water.
Rolled Fondant
- Commonly used to decorate wedding cakes
- prepared from gelatin or sugar
- also prepared from powdered sugar and melted
marshmallows
Sculpting Fondant
- similar to rolled fondant with stiffer consistency
- used to sculpt objects

9. Fillings- a mixture put inside or
paced between layers of cake.
Kinds of Fillings
1.Fruit filling
2.Cream filling
3.Nut filling

10. Kinds of Sugar Used in Icing
1. confectioners’ sugar
- powdered sugar
- very refined sugar that gives smooth icing
2. Granulated sugar
- usually used in the preparation of fondant
- made into syrup before added gradually to
the other icing ingredients
3. Castor sugar ( superfine sugar)
- type of sugar used in preparing icing.