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Our 15 Favorite Forms Of Frosting

It’s hard to say which part of a cake catches your eye first: the cake layers’ fillings, the toppings on the cake, the amount of good old-fashioned chocolate used, or the frosting? For many, the frosting is the deciding factor, and it takes precedence over all other considerations. When it comes to making a cake or cupcake truly delicious, nothing beats the light, buttery, and smooth frosting.

It takes a lot of time and effort to make a delicious and rich cake, from the flavor and filling to the sponge and the ingredients. However, frosting is the only thing that can really take your cake to the next level. On the other hand, who doesn’t enjoy a cake topped with a rich, creamy, and airy frosting?

Your cake’s frosting is its Saving grace or its Demise

Woman decorating a cake.

In the end, frosting is the deciding factor in whether or not your cake succeeds or fails. When it comes to your cake, it doesn’t matter if you use a spatula to spread it on the top, drizzle it on your cookies or cupcakes, or pipe it into little frills and patterns. Simply getting the right texture and flavor, as well as some color to make it really stand out, is all that is needed. Adding just a touch of flavor and decoration to your cake can transform it from ordinary to extraordinary.

Various Different Kinds of Frostings

The world of icing and frosting has a wide variety of flavors, textures, colors, and consistencies to choose from. These amazing frosting types will help you create stunning cake decorations and toppings. Enjoy!.

Frosting Made of Buttercream

Plain cupcakes with buttercream frosting on a white plate.

American Buttercream is another name for this type of frosting, which can be applied to a wide variety of cakes and cupcakes. Aside from the fact that it’s a breeze to whip up, it also tastes fantastic. As a result, most bakers and dessert lovers prefer buttercream frosting.

Among the reasons for its popularity is that it only requires a few simple ingredients and is extremely easy to apply. Using a lot of butter and confectioner’s sugar (also known as powdered or icing sugar), classic Buttercream frosting is made. Butter and icing sugar must be continually combined until a thick, fluffy, and glossy paste is achieved.

Buttercream frosting can be made without eggs thanks to the thickening effect of confectioner’s sugar and the ultra-smooth texture it achieves as a result. Adding a dollop of heavy cream to your buttercream frosting is another way to achieve that creamy, ultra-rich texture. It is commonly used as a coating on the tops of cakes, but it can also be used as a filling between layers and as a decorative element in the form of flowers, patterns, and other designs.

Frosting made with cream cheese

Lemon almond gluten free cake with cream cheese frosting on a wooden chopping board.

Using cream cheese frosting instead of buttercream frosting is a popular choice for many people. This is mainly due to the fact that both of these frostings are nearly identical except for the addition of cheese. American-style frostings like Cream Cheese Frosting simply substitute the fat in their recipe for another type of fat.

For red velvet cakes, this frosting is a must-have ingredient. It can also be found in some bakeries’ carrot cakes.

Cream cheese frosting is a favorite because it can be made thick or thin and has a slightly tart, sour flavor. It has a pale, custard-like pastel color that looks lovely as cake toppings or even as fillings in cakes. If you want to achieve the rich, thick, soft, and delicate texture of this frosting, you’ll need to chill it in the refrigerator for a while. Whisking together cream cheese, organic sugar, and vanilla extract is the best way to make this frosting. You’ll get the best and tastiest cream cheese frosting if you add it right before serving because it’s still very cold.

Meringue Buttercream from Switzerland

Chocolate tarts in mini iron skillets with ganache filling, swiss meringue buttercream frosting, and cherries.

Swiss Meringue is used as a base in this variation of the classic buttercream frosting. Swiss meringue, which is made by whipping egg whites and sugar together, is considered the most stable type of meringue. It also has a lower sugar content than most frostings. In order to make Swiss meringue buttercream, you simply add softened butter to your Swiss meringue. Keep beating and creaming the two ingredients until they form a light, fluffy mixture. Because of its ultra-satiny and glossy texture, you can use this frosting to decorate cakes or even sandwich them together.

Adding different food colors to this frosting allows you to create a stunningly beautiful cake frosting that looks like a rainbow.

Buttercream Made with Italian Meringue

Lemon cupcakes with Italian meringue on a white turntable.

Italian meringue instead of Swiss meringue is used as a base for this frosting, which is very similar to Swiss meringue buttercream. This is yet another type of meringue that is very stable, but it is also the firmest of all. It is made by adding sugar syrup to egg whites that have risen to the top. To obtain a meringue that is both firm and shiny, you must continue whipping the entire mixture. Rather than pouring the sugar syrup directly into the beaten egg whites, the trick here is to slowly drizzle it in from the sides of the bowl. It’s simple to make an Italian meringue buttercream by adding room-temperature butter to the egg mixture until you see a light and airy frosting coming together. The Swiss meringue buttercream frosting is often used in the same manner as this frosting. However, for tall layer cakes, this frosting is ideal, and it is also a good choice if you want to color your frosting.

Buttercream Made with French Meringue

Cake covered in French meringue buttercream and topped with slices of strawberries.

A French meringue base known as “ordinary” is used in this variation of the buttercream frosting. It is the simplest and least stable of the three meringues until it is baked. All you need to make French meringue is whole eggs, egg yolks, sugar, and a little bit of water to dissolve the sugar. Eggs are beaten with a boiled mixture of sugar and water, and then the mixture is slowly added. In the pastry world, a pâte à bombe is a mixture of egg yolks and whole eggs. The color, texture, and flavor of the meringue base are greatly enhanced by this method.

With room temperature butter, the meringue base is mixed and whipped into an airy and smooth concoction. Your French meringue buttercream frosting is ready to serve.


Dripping chocolate ganache over sandwich cookies on wire rack.

For chocolate connoisseurs, this is heaven on earth. This is the ultimate in decadent, sinful, and decadent chocolate.

As simple as it sounds, ganache is the most luxurious, decadent, and truffle-like frosting out there. For this reason, it’s also the most adaptable of all frostings. Pourable glaze, smooth cake topping, rich pastry filling, and even fudgy, chocolate-flavored filling are just some of the ways in which it can be used. One can never have too much chocolate, as the saying goes. By combining equal amounts of chocolate and cream, you can make a basic ganache. It’s important to keep in mind, however, that the better quality chocolate you use, the better your finished ganache will taste. Ganache is a cake frosting that transforms into a beautiful, glistening, and shiny coating once it is applied to the cake, making it impossible to eat!

Although ganache is traditionally made with dark chocolate, you can substitute white or milk chocolate if you prefer.

Buttercream Frosting with Flour

Woman frosting a cake on a turntable with flour buttercream.

Known as ‘boiled milk frosting,’ this is a unique type of buttercream frosting.

It’s necessary to boil milk and flour together until they form a thick pudding-like consistency in order to make flour buttercream icing. Softened butter and vanilla extract may be added to the mixture after it has cooled down. Make sure to keep mixing until the mixture becomes a smooth and creamy frosting that resembles American buttercream.

Frosting made with whipped cream

Strawberry cupcake on a white plate topped with whipped cream.

The whipped cream frosting, like buttercream, is a popular and simple frosting that can be made in just a few minutes. White sugar and heavy whipping cream are the main ingredients in this frosting. Is there anything more straightforward than that?

If you want to make the best and fluffiest whipped cream frosting, you’ll need to make sure that all of your equipment is thoroughly chilled before you start whipping. The bowl should also be completely grease-free. Whipped cream frosting will be the most dense and creamy when these two factors are combined.

In addition to cakes, cupcakes, cookies, and shortbread, this frosting is a wonderful accompaniment to fresh fruits and jams. It’s best to keep the frosting in the fridge for at least a few hours after it’s done to keep it soft, silky, and smooth.

Simple vanilla frosting with no extras

 Homemade vanilla whipped cream in a bowl with spatula on the side.

Powdered sugar, milk, vanilla, and softened butter are all that is needed to make this frosting. Make a fine paste-like frosting by mixing all of the ingredients together. Using real vanilla, such as a high-quality vanilla bean paste, is the best way to ensure that this simple vanilla frosting tastes its best. Due to its prominence, vanilla must be at its best. Aside from just enhancing the flavor and aroma of the frosting, vanilla has a significant impact on the frosting’s sweetness. For a lower sugar content in your frosting, add more vanilla.

Quick and Easy Frosting in Seven Minutes

Simple cake with white frosting on a ceramic stand.

This frosting has been around since the early 1900s and is still popularly used by many bakers and dessert enthusiasts today. It only takes seven minutes to whip up a batch of this delicious and easy frosting. Traditionally, it’s made by heating corn syrup, sugar, and water to a boil in a saucepan and then allowing it to cool. To make a stiff-peak meringue, heat the mixture and then add it to the hot meringue. The secret to a perfect seven-minute frosting is to gradually add the hot liquid into the meringue from the sides of the bowl rather than directly into the center of the meringue. A hot liquid coagulates the proteins in the egg whites, allowing the frosting to hold its shape and ensuring the meringue does not collapse. A simple, sweet, and playful kind of frosting that tastes great and looks fantastic in the form of swirls and billows. Since it doesn’t contain any butter, it doesn’t end up being too rich.

Frosting with Lemon Curd

Vanilla cupcakes with lemon curd and powdered sugar on the side.

One of the most intriguing and distinct frostings is his, which is ultra-rich, flavorful, glossy, and smooth. This frosting is sweet and sour with a tangy kick from the lemons, thanks to the use of lemon curd as its star ingredient. Most people prefer to use this frosting as a filling rather than an icing because of its thick, custard-like consistency. However, it’s a great solution for both situations.

Lemon zest, lemon juice, butter, and sugar need to be whisked together in a water bath to make lemon curd frosting. Add a small amount of whipped cream to enhance the flavor, texture, and consistency of the dish.

Icing sugar, also called royal icing

Woman hands decorating gingerbread cookies with royal icing.

Icings like this one are known for their hardness and brittleness. The royal icing is ideal for decorating cookies and cakes because of these characteristics. Like glazed frosting, it hardens more quickly than that. Sugar cookies, gingerbread snowflakes, and cupcakes can all benefit from this icing’s ability to be piped into them. Egg whites, lemon juice, powdered sugar, and vanilla essence are the four basic ingredients of royal icing. On high speed, combine all of the ingredients until they form a thick, shiny white paste. As the ratio of ingredients is altered to achieve the desired consistency, many people also add a small amount of butter to achieve a creamy and fluffy texture.

Buttercream with marshmallows

Baked trifle with buttercream and marshmallows sprinkled with chocolate and caramel.

Buttercream frosting can be used in a variety of ways, as demonstrated by this type of buttercream. There are many ways to experiment with the frosting’s flavor, color, and ingredients to create a unique and flavorful dessert topping.

If you’re going to make a buttercream that’s all about marshmallows, you’re going to need a lot of marshmallows. Add some almond extract to the buttercream frosting before gently folding in the marshmallows.

Fluffy and light in texture, this frosting is among the best of all frostings and icings. Cakes and cupcakes can be decorated with swirls of dense, sweet frosting, or they can be used as a filling in between layers of cake. Those of you who love marshmallows will be blown away by this frosting!

Frosting for Cookies

Close-up of cookies decorated with colorful frostings.

Cookie frosting, as the name implies, is perfect for draping over the tops of cookies. Like the glazed frosting, it is made with milk rather than water, resulting in a rich and creamy cookie frosting.

A cookie frosting is one of the simplest and most basic frostings. Once the powdered sugar and organic milk are thoroughly whisked together until you see a silky smooth paste that is neither too thick nor too thin, it’s ready to eat!

Corn syrup and almond extract can be added to your frosting to make it even more glossy and smooth, and both of these ingredients also enhance the flavor of the frosting.

The Frosting That is Glazed

Lemon burnt cupcakes topped with lemon glaze.

As the name suggests, this is the most basic type of frosting and is typically used to decorate cakes, cookies, cupcakes, and donuts with a thin layer of icing. A glazed look can be achieved by using a glazed frosting, such as ganache. When the glaze sets, it also forms a glossy, hard crust that produces a slight crunching sound when you bite into it.

Two main types of glazed frosting or icing are available. One is a ‘powdered sugar glaze’ that combines powdered sugar with a small amount of water or milk. A thick syrup-like consistency can be achieved by adjusting the ratio of sugar to liquid in your glaze, which can be used as an all-over translucent donut topping, for example.

On the other hand, the “chocolate glaze” can be applied to pound cakes and butter cookies and chocolate cakes and doughnuts. If you are looking for a thin chocolate icing that is firm enough to set on the cake but doesn’t become too viscous or sticky, a basic chocolate glaze is an excellent option.

Icing and frosting are essential to any cake, so don’t forget that. Is your cake going to taste like a piece of art? Then go ahead and use any of these frostings!