Whether it is creating an artistic looking cake for an occasion or a dessert to finish a special meal with or even indulge to satiate those cravings - any cake will not seem complete without icing over it. Here are some of the most well-liked kinds of icing that you can use to finish your cakes.
Here’s a breakdown of the six icings every serious baker needs to master, along with the when, why, and how of using them.
1. Buttercream: The Classic You Can’t Skip
Buttercream is the backbone of cake decorating. Simple to make, endlessly adaptable, and universally loved. American buttercream is sweet and sturdy, Swiss and Italian meringue versions are smoother and lighter, while French buttercream is rich and custardy thanks to egg yolks. Use it for birthdays, layer cakes, cupcakes, anything that needs reliable flavor and structure. Buttercream takes color beautifully and pipes like a dream. Grainy or runny? No panic. Chill the butter or switch to sifted sugar, and you’re back in control.
2. Whipped Cream
If lighter frosting is what you need then whipped cream is the answer. Often called Chantilly cream or crème Chantilly, it is made by cold-whipping together heavy cream and sugar till light and fluffy. You could also add or use meringue powder for stability. Enhance your cake’s taste by adding flavours to the cream.
3. Royal Icing – Precision and Power
Royal icing is a decorator’s best friend. It dries hard, holds detail, and gives cookies their glossy, professional finish. Think gingerbread houses, intricate piping, and sugar cookies with designs that actually last. Getting the consistency right is key; too stiff and it won’t spread, too thin and it floods off the cookie. Smart bakers adjust with a drop of water at a time and let the icing rest before piping to clear out bubbles.
4. Cream Cheese Frosting – The Tangy Crowd-Pleaser
Cream cheese frosting is perfect for carrot cakes, cupcakes, red velvet cake, as a filling for doughnuts and well just about any kind of pastry with all that creamy and cheesy deliciousness. It comes together quickly by creaming together part buttercream frosting and a good quality cream cheese. A bit heavier than most types of cake icing, the texture and taste are best when made with high-fat cream cheese.
5. Ganache – Chocolate at Its Best
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Ganache is indulgence in its purest form — just cream and chocolate, but the result is luxury. Pour it for a glossy glaze, whip it for a mousse-like frosting, or spread it thick for layers that wow.
It’s a natural partner for chocolate cakes, truffles, and drip cakes. If it’s too loose, add more chocolate. Too firm? Warm it gently. Ganache is your go-to when you want richness and sophistication in one stroke.
6. Fondant: For Cakes That Mean Business
When you want perfection, you reach for fondant. Rolled fondant gives that flawless, smooth finish you see on wedding cakes, while poured fondant makes petits fours look like jewels. Fondant not only covers cakes but also doubles as a sculpting medium for flowers, bows, and edible art. Yes, it can crack or dry out if mishandled, but that’s why pros keep it wrapped tight and soften with a touch of shortening. Done right, fondant delivers elegance like nothing else.
7. Glacé Icing – Quick, Simple, Effective
Sometimes you need speed. Glacé icing, a mix of powdered sugar and liquid, delivers a shiny finish in minutes. Donuts, tea cakes, pastries; they all benefit from this no-fuss glaze.
Sure, it won’t hold swirls or ruffles, but it gives charm, especially when tinted with color or punched up with lemon juice. Let it dry properly, and you’ll avoid that sticky finish beginners often struggle with.
Choosing the Right Icing
Here’s the truth: the “best” icing depends on the cake and the occasion.
- Birthdays → Buttercream or ganache.
- Weddings → Fondant or Swiss meringue buttercream for clean, elegant finishes.
- Cookies → Royal icing or a glacé glaze for precision.
- Cupcakes → Buttercream or cream cheese, piped high and proud.
- Pastries → Glacé or fondant for sweetness and shine.
No matter what you choose, a few rules always apply: start with room-temperature ingredients, sift your sugar, and practice piping before you commit to the real cake. Authority comes from repetition.
Practice, Practice, Practice...to Master the Art
Icing is the difference between “nice cake” and “wow, who made this?” The more you practice, the more control you gain, and the faster you develop your own signature style.
And if you want to go beyond YouTube hacks and Instagram reels, learn it the right way.
Take Your Baking to the Next Level with ICCA Dubai
At ICCA Dubai, our Professional Baking & Patisserie Program simulates the real-world industry environment and provides a thorough understanding of the ought-to-know knowledge, covers basic to advanced culinary techniques of the exciting world of fine baking and patisserie where you get to master the skills, develop precision, creativity, technical skills and expertise from industry-experienced bakers and pastry chefs. Learn how to prepare and finish everything from pastries, cakes and cookies, to a range of yeast goods, chocolate products and desserts.
If you are interested in taking your baking skills to the net level, take a look at our Baking and Patisserie Classes or the Patisserie Fast Track Course.
