A Guide to Frosting

One of my favorite things to do is cook and bake- as you can tell from a few of my posts! I love to make a lot of different things homemade.  But not only do I enjoy cooking but I also really enjoy baking!  And one thing I especially like making homemade for my desserts is the frosting.  There are countless varieties of different ways to make frosting (ganache, sugary frosting, royal icing, fondant, meringue buttercream, chocolate glaze, and more).  So what is the difference between all of these you may wonder?  When do you use each one?  Is there a big taste difference?--These are probably the most common questions people ask.  So lets break these frostings down.  At least the ones I use most often and the ones you will most likely use the most as well.

1. Ganache:

• Made by whisking chopped solid chocolate covered by warm heavy cream (36-40% fat content).  or you can use whipping cream (35%).  For the chocolate, it is best to use quality chocolate: bittersweet (extra dark), semisweet (dark), milk or white.
• Ganache can be made into many different consistencies, I usually make a thinner consistency (more cream, less chocolate) for pouring over cakes, desserts, etc.
• Can be stored, covered, in refrigerator for several days and reheated slowly for use.

2. Sugary Frosting:

• Also known as "icing," and "cupcake frosting."
• Typically made from butter, icing sugar, vanilla and milk.  Sometimes it is made from shortening.
• The taste is usually creamy, rich and super-sweet.  I like to add flavor, I usually like to use citrus zest and vanilla bean.
• Best used for cupcakes and layer cakes.
• Store at room temperature, can last up to several days.

3. Chocolate Glaze:

• Made by melting chopped chocolate and butter together (sometimes corn syrup).
• Similar to ganache in its deep, dark, glossy appearance, but there is no cream, therefore less rich.
• Thickens when cool.
• Best use for pouring over cupcakes, cakes, donuts, etc.
• Can be stored, covered, in refrigerator for several days and warmed when needed.

4. Meringue Buttercream:

• Made from granulated sugar, egg whites, butter, vanilla and salt (with countless options for variations).  Can be time-consuming, but fairly simple to make.
• Very rich, buttery, creamy and not too sweet.
• Typically used for filling and frosting cakes of all kinds, coating cakes to be covered in rolled fondant, frosting cupcakes, and more.
• Can be frozen (a month) or refrigerated up to a week in an airtight container, then brought to room temperature before re-whipping.

I hope this helps and brings some clarity to all the frosting and icing confusion that is out there.  Happy Baking! :)

Soph