Frost
To frost is to spread a thick, creamy layer such as buttercream over a cooled cake or cupcakes. Here is how to get a smooth coat without crumbs.
Also called Frosting, Ice, Icing.
To frost means to cover a cake, cupcakes or cookies with frosting, a thick, spreadable mix such as buttercream or cream cheese frosting. In the UK the same step is usually called icing. Frosting is thicker and fluffier than a glaze, which is thin and sets into a shell.
How to do it
- Let the cake cool completely, at least 1 to 2 hours. Even a slightly warm cake melts the frosting.
- Brush loose crumbs off the cake. Level a domed top with a long serrated knife.
- Put a dab of frosting on the plate or board to hold the bottom layer in place.
- Spread a thin first layer all over, called a crumb coat. It traps loose crumbs.
- Chill the cake for 20 to 30 minutes until the crumb coat is firm.
- Add a thicker final layer. Pile frosting on top, push it out over the edges, then smooth the sides with an offset spatula or a bench scraper.
- Finish with swirls, or pipe borders with a piping bag.
How to tell it is done
The cake is evenly covered with no crumbs showing, and the frosting holds soft peaks or a smooth surface without sliding.
How to store it
A cake with butter frosting keeps at cool room temperature for a day or two. Cream cheese frosting, whipped cream and custard fillings need the fridge. Bring a chilled buttercream cake out 30 minutes before serving so it softens.
Common mistakes
- Frosting a warm cake. The frosting slides off and the layers can shift.
- Frosting that is too stiff. It tears the cake. Beat in a teaspoon of milk at a time.
- Frosting that is too soft. Chill it for 10 minutes or beat in more powdered sugar (icing sugar in the UK).
- Skipping the crumb coat on a dark cake with light frosting. Crumbs show all over.
- Using cold butter for buttercream. Start with softened butter.
In recipes
American recipes say "frosting" for thick toppings and "icing" for thin ones, though many use the words loosely. British recipes say "icing" for both, and "buttercream" for butter-based frosting.
Recipes that use this technique
28 recipes from the sites we collect.
Related terms
- GlazeA glaze is a thin, shiny coating brushed or poured on food, from sugar icing on cakes to jam on tarts and sticky sauces on meat. Here is how to make one.
- GanacheGanache is chocolate melted into hot cream. Change the ratio and it becomes a glaze, a whipped frosting or firm truffles. Here are the ratios to use.
- PipeTo pipe is to squeeze frosting, cream, batter or dough through a bag and nozzle to make neat shapes. Here is how to fill the bag, hold it and press evenly.
- Powdered sugarPowdered sugar is sugar ground to a fine powder for frosting, glazes and dusting. In the UK it is icing sugar, in the US also confectioners' sugar.
- Piping bagA piping bag is a cone-shaped bag you squeeze to pipe frosting, cream, meringue and choux dough into neat shapes. Here is how to fill it and pipe evenly.
- SoftenedSoftened butter is soft enough to dent with a finger but still cool and holding its shape, about 18 to 20°C (65 to 68°F). Here is how to get it right.