the.com/frosting
sugar's beautiful lie, sworn to make the cake look better than it tastes
means A sweet, often creamy coating spread or piped over cakes and pastries to decorate and sweeten them.
from From 'frost,' the Old English 'forst' for that fine icy crust on winter mornings — the kitchen borrowed the image because a layer of sugar dusted or spread on a cake looks just like a coating of frost. English speakers (especially in America) settled on 'frosting' while the British leaned toward 'icing,' but both names come from the same chilly metaphor of something sweet and pale settling over a surface.
- royal name
- royal icing dries rock-hard, glues gingerbread houses together
- crisco core
- American buttercream is often just fat and sugar
- crumb coat
- a thin first layer traps crumbs before the pretty pass
- sugar physics
- too much heat makes it weep and slide off
american buttercream — most common frosting in us bakeries, made with butter and powdered sugar, used on 80% of american cakes
swiss meringue buttercream — stabilized with cooked egg whites, preferred by professional pastry chefs in europe since the 1950s
cream cheese frosting — signature frosting for red velvet cake and carrot cake, popularized in american southern bakeries