Buttercream Frosting

• This frosting is the most widely known frosting, usually used on cakes and cupcakes. It is most often used in grocery stores because of its strong consistency. Its smooth and soft texture comes from its namesake, unsalted butter that is mixed with powdered sugar, flavoring and coloring. This frosting will become firm when chilled, yet still keep its texture. The addition of eggs and milk will add a smoother and richer taste.

Whipped Cream

• Heavy whipping cream is beat until stiff peaks are formed. Flavoring and coloring can be added during the whipping process. Due to its light nature, whipped cream frosting is best suited for light cakes such as an angel food cake. Whipped cream frosting must be kept refrigerated and is best used withing a few days of being made.

Glaze

• Glaze is the easiest of the frostings to make as it is a simple blend of powdered sugar and a liquid (such as milk or juice.) Glaze is best used for sweet rolls, doughnuts or heavy cakes such as pound cakes. It offers sweetness while not overpowering the flavor of the baked good.

Ganache

• Ganache is a smooth blend of melted chocolate and heavy cream. Ganache changes characteristics as it cools. When warmed and poured over a cake, it turns into a smooth, glossy coating. When ganache is cooled and beaten, it becomes a thick yet light frosting. In addition, cooled ganache can be used for truffle candy.

Fondant

• Fondant is made from sugar, glucose, glycerin and gelatin. Because of the combination of ingredients, fondant is often referred to as "plastic icing" as it can be rolled, formed and molded to hold a variety of shapes. Fondant is most often used on wedding cakes, as it will keep the cake moist while it is being decorated.

Royal Icing

• Royal icing is a simple blend of powdered sugar and egg whites or meringue powder and water. It can be colored and is used for detailed decorating. It hardens as it dries and it is mostly used to decorate cookies. It should be noted that the icing should not be applied too thick as it will become hard to eat.