When you melt frosting does it become a glaze over the cake?

That's a great question! It depends on the type of frosting and how you melt it. Here's a breakdown:

Melting frosting doesn't automatically turn it into a glaze.

* Traditional Buttercream Frosting: This type will become runny and separate when melted. It won't create a smooth glaze like you'd expect.

* Cream Cheese Frosting: This type can become a bit thinner when melted, but it's still likely to be too thick to flow smoothly like a glaze.

* Fondant: This frosting, designed for a smooth, hard finish, will become very sticky and pliable when melted. It won't create a glaze; it will be too thick and won't spread evenly.

* Ganache: This frosting, made with chocolate and cream, can be melted and used as a glaze! It's the most common frosting used to create a glaze.

* Royal Icing: This frosting, used for delicate details, can be thinned with water and applied as a glaze. But it's important to be very careful, as it can harden quickly.

Key Factors:

* Type of Frosting: Ganache is ideal for creating a glaze. Other frostings will have varying results.

* Melting Method: Melting over low heat and careful stirring can help prevent separation and clumps.

* Consistency: The desired thickness of the glaze will affect the amount of melting and any necessary additions (like extra milk or water).

Bottom line: While you can melt most frostings, only certain types, like ganache, are ideal for creating a glaze. You'll likely need to adjust the consistency of your frosting and add additional ingredients to achieve the desired glaze-like texture.