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“Sometimes, I feel that the world has forgotten my name the way I do. Sometimes, I feel like I am the only one on top of this fast-paced world. But most of the time, I feel insignificant, that this world has no place for me. That the only place that will be empty for me, is in some other lifetime.”

— Lukas W. // No place (via somepiecesofmyheartandsoul)

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A Comprehensive Guide to Different Kinds of Icing, Glazes & Frostings

Source: Craftsy

1. Buttercreams:

American Style Buttercream

This is probably what most people think of as a classic birthday cake frosting. Made primarily from butter and confectioners’ sugar, this buttercream can be tinted or flavored in a number of different ways.

Crusting Buttercream

Crusting buttercream is a variant of American-style buttercream that is frequently made with part shortening and a little more sugar than usual so that it is soft when made, but sets as it firms. This type of buttercream is especially popular for cakes featuring piping, as the designs are a bit sturdier against elements such as heat or possible jostling.

Flour Buttercream

Sometimes called boiled milk frosting, cooked milk buttercream, ermine buttercream, or (the author’s personal name for it) “frosting gravy”, flour buttercream is unique in that it is made by boiling together a mixture of flour, sugar and milk until it thickens to a somewhat pudding-like consistency. It is then cooled, then beaten with butter and flavorings to make a silky, delicious buttercream that visually resembles an American buttercream. This was the original type of frosting served on red velvet cake, although in recent years cream cheese frosting has become more popular.

Cream Cheese Frosting

Cream cheese frosting is a type of American-style buttercream that employs cream cheese instead of or in addition to butter (or other fat). It is a common frosting to use on top of carrot cake, Hummingbird cake and red velvet cake.

Custard Buttercream

This buttercream is sort of like a cross between boiled milk buttercream and French buttercream. A pastry cream is combined with butter and/or confectioners’ sugar to a spreading consistency. This type of buttercream is best for a filling, but when enough sugar is added, it can be piped.

French Buttercream

Not to be confused with French meringue buttercream, this rich cake topping and filling is made with hot sugar combined with egg yolks rather than whites. Since the eggs are not cooked, they can be pasteurized before making this type of buttercream to reduce the chance of foodborne illness.

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