If you want your cakes and cookies to look and taste their best, know the difference between frosting vs. icing.
Many people use the words “frosting” and “icing” interchangeably, but pastry chefs and bakers know the difference. To get the look, taste and texture you’re going for every time you decorate a cake, cookie or doughnut, here’s what to know about frosting vs. icing.
What Is Frosting?
Frosting is thick, fluffy, creamy and holds its shape well. Its key ingredients are usually butter, granulated or confectioners’ sugar, and sometimes eggs, plus a splash of dairy and a flavored extract. You’ll need an electric hand mixer or stand mixer to make it.
You can achieve almost any color, texture, flavor and level of sweetness you desire with homemade frosting! Besides extracts, your options for adding flavor to basic frostings—and icings, for that matter—include fruit zests, jams and chocolate.
Homemade Frosting Recipes to Top Any Dessert
1 / 39
Chocolate Ganache
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. —Taste of Home Test Kitchen
Go to Recipe
Learn how to decorate a cake like a pro!
Italian Meringue ButtercreamI use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. It's not as sweet as American buttercream, so it really complements the sweetness of the cupcakes. —Katelyn Craft, Stamford, New York
Peanut Butter Buttercream FrostingThis simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. —Iola Egle, Bella Vista, Arkansas
Get tips from our Test Kitchen on how to frost a cake so it looks fresh from the bakery.
French ButtercreamFrench buttercream has a custard-like texture and is great if you're going to be piping shapes or decorations. —Taste of Home Test Kitchen
Best Vanilla ButtercreamWhy is this recipe crowned the best vanilla buttercream frosting? With its powerfully decadent vanilla bean flavor and delightfully creamy texture, your family and friends will scrape every last bit of this frosting off their plates. —Margaret Knoebel, Milwaukee, Wisconsin
Chocolate Peanut Butter FrostingChocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.—Ruthe Stevenson, Minneapolis, Minnesota. Check out our collection of the best types of frosting.
German ButtercreamThis German buttercream frosting is super silky and buttery. It's pleasantly sweet, but not overly sweet like some American buttercreams can be. —Rashanda Cobbins, Milwaukee, Wisconsin
Cream Cheese FrostingThis smooth, versatile cream cheese frosting has a delicate vanilla flavor. The woman who made the wedding cake for our daughter, Leanne, and her groom, Billy, used this recipe. It's also excellent on carrot cake. —Sharon Lugdon, Greenbush, Maine
Rich Chocolate FrostingMy husband, Doug, loved his groom's cake that was topped with this smooth, rich chocolate buttercream frosting and accented with chocolate-covered strawberries. —Amy Via, North Richland, Texas
Blackberry ButtercreamJuicy blackberry buttercream frosting has a stunning color and sophisticated flavor. This frosting works especially well on rich, decadent chocolate cake. —Jocelyn Delk Adams, GrandBaby-Cakes.com
Easy Vanilla Buttercream FrostingAfter trying a few buttercream frosting recipes, this easy vanilla buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado
Old-Fashioned Ermine FrostingErmine frosting brings back memories of being in the kitchen with my grandmother. This old-timey frosting was her go-to for cakes when she didn't have cornstarch or cream cheese. —Rashanda Cobbins, Milwaukee, Wisconsin
Cupcake FrostingSimple vanilla frosting is a great topper for any cupcake. I frosted 300 cupcakes with this recipe for my wedding in lieu of a traditional cake. It made for a delicious bridal twist. — Annie Rundle, Milwaukee, Wisconsin
Peanut Butter Whipped Cream FrostingA luscious peanut butter whipped cream frosting is just a few ingredients away. Try it piped over your favorite chocolate cupcakes or dolloped onto hot chocolate. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Royal IcingCurious to learn how to make royal icing? Our Test Kitchen experts have mastered this royal icing recipe for this stunning cookie decoration. Royal icing is different from other types of icing because it dries quickly and has a super-smooth finish—perfect for decorating! —Taste of Home Test Kitchen
Fluffy White FrostingFor a heavenly light and fluffy frosting, you can't top this variation of the classic seven-minute frosting. —Georgia Bohmann, West Allis, Wisconsin
Bakery FrostingThis recipe makes it easy to capture the fabulous flavor of cakes from the best bakeries. A big batch of this sweet frosting keeps for 3 months in the refrigerator. —Barbara Jones, Tower Hill, Illinois
Vanilla FrostingDon't know how to make icing for cake but don't want to settle for store-bought frosting? This four-ingredient easy vanilla frosting recipe is the perfect topper for your cakey creations. The homemade taste just can't be beat. —Mary Faulk, Cambridge, Wisconsin. If you’re running late, check out these different ways to make store-bought frosting better.
Creamy Fudge FrostingFor every occasion that calls for chocolate frosting, keep this fudgy recipe close by. With just five ingredients from the pantry, you’ve got magic in minutes. —Linda Schend, Kenosha, Wisconsin
Strawberry Cupcakes with Whipped Cream FrostingFresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin
Winter White Filling or FrostingHow versatile! Prepare this recipe for use as a cake filling, frosting or both. —Sarah Thompson, Greenfield, Wisconsin
Buttercream FrostingA few simple ingredients make a creamy frosting that finishes cakes, cupcakes and cookies. If you love making desserts, keep this buttercream frosting recipe handy. —Taste of Home Test Kitchen
Confetti Birthday Cake with Chocolate ButtercreamThis is a moist confetti cake with lots of sprinkles and a whipped chocolate buttercream. It's perfect for birthday celebrations! —Courtney Rich, Highland, Utah
Apple Pie Cupcakes with Cinnamon ButtercreamThese apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they're equally delicious any other time of year. —Jennifer Stowell, Deep River, Iowa
Emily's Strawberry Cake with Strawberry ButtercreamMy husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Vanilla GlazeThis is the perfect vanilla glaze for a dessert bread. It is so simple to whip up, you will be adding it to all of your breads.—Mary Faulk, Cambridge, Wisconsin
Espresso FillingCoffee lovers will go crazy for cakes made with this heavenly filling. It's rich, decadent and irresistible! —Megan Byers, Wichita, Kansas
Maple Glaze for DoughnutsCider doughnuts are a tradition in Vermont, but here in Texas, we love maple flavors, too. Our glaze of choice features delicious maple syrup. —Barbara Elliott, Tyler, Texas. Looking for more? Check out our collection of the best Vermont recipes.
Vanilla Bean Cake with White Chocolate GanacheFor a distinctive dessert with unforgettable flavor, I recommend this cake. Feel free to substitute your favorite jam and lend your own touch to this signature treat. —Lisa Bogar, Coventry, Vermont
Gingerbread Cookies with Lemon FrostingWhen I spread these spicy gingerbread rounds with my lemony cream cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. —Aysha Schurman, Ammon, Idaho
Favorite Frosted BrowniesThese are my tried-and-true brownies for many holidays. Everyone always agrees that they are absolutely yummy! I sometimes top them with candy sprinkles for a little color. —Barbara Birk, St. George, Utah
Buttermilk Cake with Caramel IcingThis fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
Confetti Cake with Brown Sugar ButtercreamThis simple and tender cake has been celebrated in my family for years. Dressed up with tinted frosting and confetti, it becomes pure party fun. — Karen Berner, New Canaan, Connecticut
Editor's Tip:Â Tint white frosting with liquid, gel or paste food coloring. Liquid will give a pastel color; gel and paste give a deeper color. Add a little at a time, stir in and check the color. You can always add more, but it's hard to lighten the color. The color generally darkens as the frosting dries.
Banana Cake with Chocolate FrostingI always requested banana cake with fudge frosting for my birthday. Mom’s recipe is attached to my fridge—and my heart. It’s funny how many memories live on in a stained handwritten recipe card. On a more practical note: It's important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. —Jeanne Ambrose, Des Moines, Iowa
Frosted Pumpkin DoughnutsOur three children grew pumpkins to sell. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. —Connie Simon, Reed City, Michigan
Chocolate Spice Cake with Caramel IcingI found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! —Mariann James, Ferguson, Missouri
Old-Fashioned Butterscotch Cake with Penuche FrostingMy aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. —Beth Vorst, Columbus Grove, Ohio
Coconut Cake with White Chocolate FrostingMy husband adores coconut but not so much cake. When I take this beauty to family potlucks, he gets his coconut, too. —Sharon Rehm, New Blaine, Arkansas
Icing has a thinner consistency than frosting and little to no fat. Its main ingredients are usually confectioners’ sugar and a small amount of liquid: water, milk or cream.
It’s not airy, pillowy or rich. It can even be a little runny—though you can easily adjust the consistency by adding more powdered sugar to thicken it or more liquid to loosen it. Thin your icing enough, in fact, and you’ve got yourself a glaze.
Overall, icing seems to have fewer variations and uses in baking than frosting does, but it’s super simple to make. A basic icing requires no special equipment or skills. You don’t need a stand mixer or even a hand mixer. A whisk is ideal, but even a fork will do.
Frosting vs Icing: When to Use Them
Taste of Home
In general, frosting is best for thicker applications, and icing is best for thinner ones.
So, for example, if you’re making a classic doughnut with sprinkles, you’ll want to use icing. And while you’d be hard-pressed to find anyone who’d turn down an iced cupcake, frosting is what you’ll usually find atop these treats.
Similarly, if you used icing between the layers of a cake, birthday party guests would probably be disappointed. But it’s great for pouring over a Bundt cake or pound cake.
Cookie decorators love to use royal icing. It incorporates egg whites or meringue powder for stability and shine. It’s thick enough to pipe, but thin enough for details.
There are so many different frostings, you could make a new one every day of the month! (Did we hear someone say “challenge accepted”?) Here are the main ones to know.
American Buttercream
A basic American buttercream is a simple mixture of creamed butter and confectioners’ sugar, slightly thinned with a splash of milk or cream and flavored with a pinch of salt and a teaspoon or two of vanilla extract.
If you’re new to making your own frosting, American buttercream is “easy to make and requires little to no specialized equipment or practice,” says Taste of Home Food Stylist Josh Rink, a cake- and cookie-decorating expert. “The downside to American buttercream is that it is typically very sweet and the surface has a tendency to dry out when left exposed to the air.”
The confectioners’ sugar makes it thicker and sweeter than many frostings, “but it’s an easier, all-purpose frosting that comes together fairly quickly and is easy to spread onto cake layers or cookies, or pipe onto cupcakes,” says Taste of Home Culinary Assistant Mark Neufang.
American buttercream is also easy to modify with butter substitutes to make treats suitable for vegans and people with a dairy intolerance or allergy.
Swiss Meringue Buttercream
While American buttercream is ideal for beginners, Swiss meringue buttercream is the way to go for the best effort-to-payoff ratio. In other words, it’s a bit harder to make, but it’s worth it.
“There are extra steps with heating the egg whites and sugar, bringing it to the right temp, and whipping this up into a frothy, heavenly, room-temp meringue before beating in the butter and vanilla—but a more luscious, delectable, easier-to-work-with buttercream you will seriously never find,” Mark says.
This silky-smooth, rich frosting is also a good option if American buttercream is too sweet for your taste.
“In order to make this frosting, you really need a stand mixer, patience and perhaps a little bit of practice. But the result is frosting that dreams are made of,” Josh adds.
Confectioners’ sugar is the same thing as powdered sugar, icing sugar, 10X sugar or 12X sugar. It’s made from pulverized granulated sugar blended with a powdered starch. The type of sugar, type of starch and fineness differ among brands.
Best Powdered Sugar for Frosting and Icing
“I always choose C&H Confectioners’ Sugar. This is because they use only 100% sugar cane,” Josh says. “Some brands will sneak in beet sugar, which is not my preference.”
Mark says that conventional confectioners’ sugar can be gritty, so to get a smoother frosting, he suggests splurging a bit for an organic confectioners’ sugar. “In my own experience, it’s a little more refined and dissolves more easily into the frosting than a standard confectioners’ sugar,” he says.
For those who dislike cornstarch or have corn allergies, there are powdered sugars that use tapioca starch. One example is Wholesome Organic Powdered Confectioners Sugar, which is also vegan (many sugars are not).
Best Butter for Buttercream Frosting
As for the butter in your buttercream, you may notice a difference between using cultured butter or another higher-fat butter like Amish butter. However, since these kinds of butter can get pricey, Rink says his standard is Land-O-Lakes (and be sure to check out our Test Kitchen’s favorite butter brands).
Using half butter, half shortening can be beneficial when you want a frosting that’s less expensive, more stable at room temperature, fluffier or less buttery. Using all shortening can be a way to accommodate dietary concerns or preferences.
For most applications, however, you’ll get a better flavor and mouthfeel using all butter or a vegan butter substitute like Miyoko’s vegan butter or Earth Balance vegan buttery sticks.
The Best Cakes for Frosting Lovers
1 / 25
Taste of Home
Come-Home-to-Mama Chocolate Cake
You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. —Taste of Home Test Kitchen
Get Recipe
Pecan Cake with Cookie Butter FrostingMy mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. —Natalie Larsen, Columbia, Maryland
Nana's Chocolate Cupcakes with Mint FrostingEven though Nana is no longer with us, her treats bring me so much joy every time
I bake them. For a more indulgent version, double the frosting and pile it on high! —Chekota Hunter, Cassville, Missouri
Old-Fashioned Carrot Cake with Cream Cheese FrostingA pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it's better than all the other carrot cakes I've tried! —Kim Orr, West Grove, Pennsylvania
Frosted Chocolate CakeThis recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better. —Beth Bristow West Plains, Missouri
Easy Vanilla Buttercream FrostingAfter trying a few buttercream frosting recipes, this easy vanilla buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado
Mamaw Emily's Strawberry CakeMy husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Pumpkin Spice Cupcakes with Cream Cheese FrostingI discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado
Cranberry Coconut Cake with Marshmallow Cream FrostingFilled with a homemade cranberry curd and smothered with one of the fluffiest frostings you've ever had, this tall cake will make a memorable impression at any gathering. —Julie Merriman, Seattle, Washington
Chocolate Bavarian TorteWhenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
Maple Walnut CakeThis maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. It honors his memory and has proven to be a favorite with family and friends throughout the years. —Lori Fee, Middlesex, New York
Cherry Cola CakeCherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina
Coffee-Chocolate CakeSay happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Taste of Home Test Kitchen
Marvelous Cannoli CakeA luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut
Pink Lemonade Stand CakeIf you love a moist and creamy cake, this one’s for you. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Tropical Carrot CakeI look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion.
—Victoria Casey, Enterprise, Oregon
Vanilla Bean Cake with White Chocolate GanacheFor a distinctive dessert with unforgettable flavor, I recommend this cake. Feel free to substitute your favorite jam and lend your own touch to this signature treat. —Lisa Bogar, Coventry, Vermont
Rich Buttercream FrostingA few simple ingredients make a creamy frosting that finishes cakes, cupcakes and cookies. If you love making desserts, keep this buttercream frosting recipe handy. —Taste of Home Test Kitchen. Here are the different types of frosting that all the bakers need to know.
Potluck German Apple CakeMy mother made this German apple cake for my brothers and me when we were kids. It's an excellent choice for a Christmas potluck or actually any time of year. —Edie DeSpain, Logan, Utah
Ganache-Topped Chocolate CakeTo say this cake is elegant would be an understatement. It’s worthy of special occasions, but once you learn how to make chocolate ganache, it's so easy to whip together that you can enjoy it any day of the week. —Taste of Home Test Kitchen
Cupcake FrostingSimple vanilla frosting is a great topper for any cupcake. I frosted 300 cupcakes with this recipe for my wedding in lieu of a traditional cake. It made for a delicious bridal twist. — Annie Rundle, Milwaukee, Wisconsin
Minted Chocolate TorteOur family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions. —Barbara Humiston, Tampa, Florida
Coconut Cake with White Chocolate FrostingMy husband adores coconut but not so much cake. When I take this beauty to family potlucks, he gets his coconut, too. —Sharon Rehm, New Blaine, Arkansas
Amy Fontinelle has been an online content creator since 2006. Her work has been published by Forbes Advisor, The Motley Fool, Business Insider, Investopedia, International Business Times, MassMutual, Credible, and more. Amy cares about making challenging personal finance topics easy to understand so people feel empowered to manage their finances and don't get taken advantage of. She wants everyone to experience the peace of mind and freedom that come from financial security. Amy spends much of her free time in the kitchen making her own pizza dough and ricotta cheese.
We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.
Updated: Oct. 19, 2022
