The terms "frosting" and "icing" are often used interchangeably, but they can refer to slightly different things depending on regional preferences and specific recipes. In general, however, here are the typical differences between frosting and icing when it comes to baking:
Consistency: Frosting is usually thicker and spreadable, while icing tends to be thinner and more liquid-like.
Texture: Frosting often has a creamy or buttery texture, while icing tends to have a smoother and more glaze-like consistency.
Application: Frosting is commonly used for covering the entire surface of a cake, creating a thick layer that can be smoothed or textured. Icing, on the other hand, is often drizzled or poured over the cake, allowing it to flow down the sides and create a thin, glossy coating.
Usage: Frosting is commonly used for layer cakes, cupcakes, and other desserts that require a thicker, more substantial topping. Icing is frequently used on donuts, cinnamon rolls, cookies, and other baked goods that benefit from a lighter, more delicate glaze.
It's worth noting that these terms can vary depending on regional preferences and individual recipes. Some people may use "frosting" and "icing" interchangeably to refer to any type of cake topping, while others may distinguish between the two based on the factors mentioned above. Ultimately, the specific recipe you're using will provide more guidance on the desired consistency and application method for the cake topping.