What is Frosting – Bakery Ingredient – Its Uses, Advantages, Cautions

What is frosting?

Frosting is commonly known as icing of various food products like ice cream, various deserts which provide liquid creamy layer made up of sugar enriched with various ingredients like cream, cheese and flavouring agents which impart marvelous taste to the dish.

Frosting can be formed into shapes in many dyes and thus can be used for decorative purpose on wedding and birthday cakes. Various colours and inks are also used over frosting by sprinkling them over it as to impart desired appearance.

Synonym: Icing

Also Read: Agave Bakery Ingredient – functions, Advantages, Disadvantages

History of Frosting:

Covering cakes with powdered sugar or other materials was introduced in the 17th century. The icing was applied to the cake then hardened in the oven. The earliest attestation of the verb ‘to ice’ in this sense seems to date from around 1600, and the noun ‘icing’ from 1683. ‘Frosting’ is first attested in 1750.

Uses of frosting in food industry:

  • Frosting is used to make bakery products attractive.
  • It is used as topping in various cakes.
  • It is used as topping in ice creams.
  • Used to make cookies attractive.

Advantages of Frosting:

Also Read: Almond Butter – Uses as Food Ingredient, Benefits

  • Easy to apply via a spatula or knife.

Caution while using/Storing Frosting

Frosting should be stored in an airtight container away from foods with strong flavors.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.