What Is The Difference Between Buttermilk Frosting And Buttermilk Icing?
Decorating By evobaker Updated 12 Aug 2013 , 4:52am by AZCouture
icing and frosting are the same as far as I know but I have never heard of buttermilk icing... Are you sure you aren't thinking of butter cream?
I agree with LillyBell... IMHO - icing and frosting are the same.
AIcing & frosting are not the same thing.
Icing does not contain the fat (butter or shortening) that frosting does.
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Original message sent by DeliciousDesserts
Icing & frosting are not the same thing.
Icing does not contain the fat (butter or shortening) that frosting does.
Yeah I think it just depends on where you are from. Any basic butter cream will work under marshmallow fondant. I use 1 lb. butter and 2 lb.s powdered sugar and about 2 T water this is a basic american recipe and works well as a base under fondant if you want it to be a little more stable in heat and humidity you can use shortening in place of the butter I don't think it tastes as good as it does with butter though. There are other butter creams that are a little trickier to make that use meringues in them (swiss meringue butter cream, Italian meringue butter cream etc.) But the american is easiest to make and pretty reliable. Hope this helps.
i guess i always thought of icing as the powder sugar and milk thin paste that is drizzled on sugar cookies. Frosting is the thicker stuff that has the fat. But while I will use the two words interchangeably for buttercream, i do not call the thin coating frosting. that is always icing. I do think that it is a regional thing, and that the distinction is becoming lost.
i guess i always thought of icing as the powder sugar and milk thin paste that is drizzled on sugar cookies. Frosting is the thicker stuff that has the fat. But while I will use the two words interchangeably for buttercream, i do not call the thin coating frosting. that is always icing. I do think that it is a regional thing, and that the distinction is becoming lost.
I don't use them interchangeably, and I call that stuff liquidy stuff on donuts, sugar cookies, and bundt cakes a "glaze". lol, I am very technical in my icing/frosting/glaze beliefs. ;-)
I don't use them interchangeably, and I call that stuff liquidy stuff on donuts, sugar cookies, and bundt cakes a "glaze". lol, I am very technical in my icing/frosting/glaze beliefs. ;-)
in my world (welcome 
) there is also glaze on donuts and bundt cakes. The icing on cookies is much thicker than what is on a donut. I'll double dip with drying between on the sugar cookies so that there is an opaque coating that isn't sticky like a donut. and royal is icing, too.
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Original message sent by Sassyzan
Says who?
Ummm. That was me. See, it says "Delicious Desserts." That's how ya know who wrote it. *snicker*
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Original message sent by lorieleann
in my world (welcome :roll: ) there is also glaze on donuts and bundt cakes. The icing on cookies is much thicker than what is on a donut.
So glad you wrote that! For me, glaze is for donuts, icing is for cookies, & frosting is for cakes.
i guess i always thought of icing as the powder sugar and milk thin paste that is drizzled on sugar cookies. Frosting is the thicker stuff that has the fat. But while I will use the two words interchangeably for buttercream, i do not call the thin coating frosting. that is always icing. I do think that it is a regional thing, and that the distinction is becoming lost.
For me a glaze would be icing that was thinned down with a liquid.
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