From velvety buttercream to glossy ganache, each type of icing brings its own unique texture, flavour and flair to your baking. Use this guide to learn more about types of icing, their uses and how to make icing at home.
What Is Icing?
Icing is a sweet, spreadable topping used to decorate and fill desserts. It typically combines butter and sugar, whipped together until a light and fluffy texture is achieved. This sweet spread adds a finishing touch to cakes, biscuits and pastries and can be flavoured and customised to your taste.
What are butter alternatives for baking?
There are a number of fats and other ingredients that can be used in place of butter in baking and cooking. It's important to understand the role of butter in the dish you're preparing to help determine the best ingredient for swapping with butter. Read on to understand how the following 15 ingredients can act as butter substitutes for different recipes and dishes.
Icing differs from glaze in texture. Instead of using butter, glaze is typically made by mixing a liquid—such as milk or lemon juice—with sugar. Though icing and glaze are both sweet creations that add an extra layer of flavour to desserts, icing is often thick and spreadable, while glaze is generally thin in consistency and is typically drizzled or spooned over baked goods. Learn about the differences between icing, glaze and fondant.
What Is Icing Made Of
Icing ingredients vary by recipe and the type of icing you are creating. However, icing typically consists of sweetener, liquids like milk or egg whites and fats like butter, coconut oil, shortening or cream chees.
Icing Uses
Guide To The Different Types Of Icing
There are several different types of icing you can create and experiment with to find the right match for your favourite dessert recipe. Explore the variety of icings below to find your new favourite recipes.
1. French Buttercream
This luxurious and decadent buttercream icing is created by whipping together egg yolks and hot sugar syrup to create a rich, silky and pale yellow mixture before whipping in softened butter. French buttercream is ideal for filling cupcakes or adding between layers of cake.
2. Swiss Meringue Buttercream
Swiss meringue buttercream is a luxurious and silky icing made by creating a stable Swiss meringue from heated egg whites and caster sugar. Gradually incorporating softened butter helps to create the smooth and velvety texture that's perfect for adding a smooth finish to slab or layer cakes. You can customise your Swiss meringue buttercream recipe to incorporate flavours like vanilla or melted chocolate for an extra layer of richness.
3. German Buttercream
German buttercream is a velvety and creamy icing that combines custard made from milk, sugar, egg yolks and cornflour with softened butter. This icing has a lightly sweet, custardy flavour and is a versatile option that pairs well with a variety of cakes and pastries.
4. Cream Cheese Icing
Cream cheese icing has a rich, sweet and slightly tangy flavour, with a thick and creamy texture. Simple ingredients like butter, cream cheese and icing sugar are combined to make this decadent icing that is perfect for adding to red velvet cake, cinnamon scrolls or carrot cake.
5. Italian Buttercream
Like Swiss meringue buttercream, Italian buttercream is made by gently combining cooled meringue with softened butter to create a velvety texture. However, Italian buttercream is more stable than Swiss meringue, making it a delicious option for piping decorative designs on desserts.
6. American Buttercream
American buttercream icing is known for its versatility and simple preparation. You can easily make this type of icing in your stand mixer by creaming together butter, icing sugar, thickened cream and other flavours for use on cakes, biscuits, brownies and cupcakes.
7. Whipped Cream Icing
Whipped cream icing is a delightful and airy recipe that elevates the simplest of desserts with its cloud-like texture and subtly sweet flavour. This icing is made by whipping thickened cream and bloomed gelatine to stiff peaks, then gently folding in sugar and vanilla extract. This combination of ingredients creates a light sweetness and depth of flavour that complements a variety of treats, including fresh fruit salads, pies and cakes.
8. Seven Minute Icing
Similar to a Swiss meringue or Italian buttercream, seven-minute icing uses cooked egg whites to create a light and dreamy spread. This quick icing recipe uses cream of tartar, water, sugar, egg whites, salt and vanilla extract. It is made on the stovetop over medium-low heat, which cooks the egg whites and dissolves the sugar.Â
To make this simple icing recipe even easier, you can use a KitchenAid® hand mixer instead of a standard whisk to combine the ingredients while they heat on the stovetop
9. Chocolate Ganache Icing
Chocolate ganache icing has an intense chocolate flavour that adds a level of deep richness to any dessert. This icing recipe starts with, of course, chocolate ganache—made by mixing heated thickened cream with chopped chocolate until the chocolate melts and a silky mixture is achieved. Let the ganache cool until it is slightly firm, then whip it in your stand mixer until stiff peaks form.
10. Espresso Buttercream
Like other buttercreams, this icing is rich, creamy and fluffy. What sets this recipe apart is the bold and invigorating flavour of cocoa and instant espresso powder. Espresso buttercream is rich, chocolatey and slightly bittersweet and can add a depth of flavour to traditional chocolate cakes, cupcakes or brownies.
11. Mascarpone Buttercream
A cross between cream cheese icing and American buttercream, mascarpone buttercream is rich and tangy because of its star ingredient: mascarpone cheese. Mascarpone is a soft, lightly sweet and spreadable cheese that is often considered the Italian sister of American cream cheese. You can use this icing instead of cream cheese or buttercream icings for filling and decorating cakes and biscuits.
Recipe: Mascarpone Butter Cream Icing
Mascarpone buttercream is a quick and luxurious icing that can complement a variety of your favourite baked goods. Read on below to learn how to make this icing recipe at home.
Before you begin making mascarpone buttercream, prepare your workstation so everything is within reach. Gather your ingredients and place your stand mixer on a clean, flat surface, then plug it in. Attach the Flat or Flex Edge Beater.
Step 2: Combine Butter, Cheese And Vanilla Beans
Place the unsalted butter, mascarpone and vanilla bean seeds in your mixing bowl, then turn on your stand mixer. Beat the mixture for 3–4 minutes or until it becomes light and fluffy.
Step 2:Â Add Sugar, Salt And Vanilla Extract
Turn off your stand mixer and attach the KitchenAid® Sifter + Scale Attachment. Use the attachment to sift the icing sugar into the icing mixture, then add the salt and vanilla extract directly to the mixing bowl. Remove the KitchenAid® Sifter + Scale Attachment, then turn your stand mixer on the lowest speed to start to incorporate the icing sugar.
Increase the speed to medium to mix the ingredients for 2–3 minutes or until the icing sugar has been incorporated completely. Halfway through the mixing process, use your spatula to scrape the sides. Once your icing is rich and creamy, it can be added to cooled cupcakes, cakes, brownies or biscuits.
What Type Of Icing Is Used For Biscuits?
The best type of icing to use for biscuits depends on personal preference and the biscuit recipe you're using. However, American buttercream is a common icing choice for biscuits due to its smooth and creamy texture.
How Do I Store Icing?
If you don't use all of your icing right away or you're making it ahead of time, you can store it in an airtight container in the refrigerator. To use the icing after storage, remove the container from the refrigerator and allow it to come to room temperature before adding it to your dessert. Buttercreams may need to be re-whipped to achieve a soft and spreadable consistency after refrigerating.
For longer-term icing storage, place the icing in a freezer-safe bag and store it in the freezer for up to three months. Before using it to ice cakes and biscuits, let the icing thaw in the refrigerator overnight. Bring it to room temperature and give it a quick mix before using
