Do you like cake? We do! And it doesn't matter what form it takes. We like regular cake. We love cupcakes. We're big fans of cake pops. No matter what the shape or size, we like cake…as long as it's topped with that special coating of extra deliciousness.
Frosting is a sweet and usually creamy mixture of sugar and milk or water with a variety of other flavorings and ingredients, such as eggs, butter and cream cheese. The first recipes for frosting have existed since the 1600s. However, modern frosting as we know it today didn't become popular until the early 1900s.
Today, frostings cover cakes and cookies and all sorts of other baked goods. How many flavors are there? How high can you count? Frosting can be made in just about any flavor you can think of. Some of the most popular frosting flavors are chocolate, vanilla and butter cream.
More exotic frosting flavors include white chocolate raspberry, strawberry shortcake, orange crème, mocha, mint chocolate, cotton candy, cinnamon roll, chocolate marshmallow, chocolate almond, cherry vanilla, caramel, bubble gum, pumpkin spice, apple pie, gingerbread and peppermint stick.
The next time you go to the grocery store, take a walk down the baking supplies aisle. You might be surprised at the wide variety of frosting flavors you'll find. Of course, you can always go to a bakery, too, and request a special homemade frosting in just about any flavor you can dream of!
Frosting doesn't have to be lathered onto a cake in just a flat sheet. Pastry chefs have taken the art of decorating cakes with frosting to the point where it's truly an art form. Using pastry bags and a variety of special tools, food artists can shape frosting into letters, flowers, leaves and all sorts of decorative designs.
The simplest type of frosting is a basic glaze made with powdered sugar and water. More complicated frosting recipes incorporate fat (usually in the form of butter), egg whites and other ingredients, like glycerin.
While frosting makes cake taste better and look beautiful, it can also serve an important structural function. Have you ever had a cake made up of multiple thin layers of cake? If you have, it was probably frosting between those layers that kept them all held together tightly.