What's the diffrence between glaze and frosting in cakes?!


Question: Little Fishey, glaze is poured onto a cake, and makes a thin coating that does not usually cover the entire cake.

Frosting is thicker and is put on with a pastry knife, or a spatula, and covers the entire cake. It usually contains much more sugar than glaze, and has butter or margarine as its base, while a glaze can be made from orange juice or a syrup, for example.

Regards,
Dan


Answers: Little Fishey, glaze is poured onto a cake, and makes a thin coating that does not usually cover the entire cake.

Frosting is thicker and is put on with a pastry knife, or a spatula, and covers the entire cake. It usually contains much more sugar than glaze, and has butter or margarine as its base, while a glaze can be made from orange juice or a syrup, for example.

Regards,
Dan

Glaze is very thin, usually just powdered sugar and water. frosting is thicker, with butter....milk....stuff like that

A glaze can be made using either water or milk and powdered sugar and a flavoring such as vanilla or lemon if desired. Frostings are whipped from butter, powdered sugar, milk or cream, and flavoring. Glazes are generally pourable while frostings are normally spread on the surface.

Glaze is usually just apricot jam and a little water, heat up,mix and cool down.
That thins it enough so you can brush it on( usually the fruit on top of a cake) or whatever you want. You can even glaze the top of a cheesecake.
Frosting can be butter crean, whipped cream, chocolate frosting, etc etc.

A glaze is thinner and is poured over the cake, while a frosting is spread on and is thicker or fluffier or creamier.
There are a lot of different kinds of glazes. You can glaze with melted jam, or with a powdered sugar/milk mixture, or you can warm some frostings until they are of pouring consistency and use that as a glaze. Some glazes are fruit juice mixed with powdered sugar to add flavor to plain pound cakes. Some glazes are meant to go on the top of the cake and drip down the sides to look pretty, while others are to seal in the moisture and provide a smooth surface for the frosting, and others are for making the cake look smooth--like for petit fours.





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