20 Frosting and Icing Recipes To Mix and Match With Cookies and Cake

Is there a difference between frosting and icing? Sometimes yes, and sometimes no. Generally, we use “frosting” to connote thick, fluffy toppings for cakes or cupcakes and “icing” for thin, glaze-like finishes on cookies, but that’s not always the whole story. Often the two words are used interchangeably, particularly for cakes and particularly in the South, and then to muddy the waters further, sometimes you’ll be instructed to “frost” cookies with icing! Let’s not get too bogged down in semantics. Both make delicious and essential finishing touches for desserts that can contrast or heighten the flavors already present, depending on what you’re aiming for. Here’s our list of all the essential kinds to master (from buttercream to roayl icing) so that you’ll have all your sweets covered.

The name says it all: This is the quickest form of a buttercream frosting, in essence confectioners’ sugar and butter beaten together until thick and fluffy. If you want to assemble a cake in a hurry and serve it right away, this frosting is the ticket; even kids can manage this recipe.

Yes, the words “icing” and “frosting” can be used interchangeably, and here Ina applies it to this peanut butter frosting that comes together so simply and can complement a wide variety of cakes—but who are we kidding? This icing was born to crown chocolate cake. Some chopped peanuts on top—we like salted, but any kind are fine—are the icing on the cake.

Royal icing is key for cookie decorating. This easy-to-make icing can be tinted with food coloring and hardens to a shiny finish when it dries, making it ideal for adding detail to cookies.

You know a birthday cake from Alex Guarnaschelli is going to have something a little unexpected and a little extra special, and here, though we admit, the chocolate chip cake layers go a long way, the frosting will be your takeaway home run. It’s based on old-school seven-minute frosting, so named because, well, you can guess roughly how long you have to beat the mixture to get it to the proper temperature. The result is a super-fluffy, intensely white frosting that yes, tastes just like marshmallow, and is thoroughly delightful atop just about any flavor cake. We love it paired with devil’s food, but it really does go wonderfully on this chocolate chip cake.