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Welcome to
The Frosting Lab
My labs are dedicated sections of my site where we'll take a deeper look into a specific category of baking.
In the Frosting Lab, we'll begin by examining the major families of frostings and icings. Through recipes, experiments, and comparative analyses, we'll investigate how different preparation methods and ingredients influence texture, flavor, sweetness, and stability.
Whether you're choosing a buttercream for a birthday cake or a filling for a delicate pastry, you'll find the information here you need to confidently choose the right type and make it successfully every time.
START HERE if
The Sugarologie Guide
to
Frostings and Icings
LEARN IN MORE DETAIL: COMPREHENSIVE GUIDES
DO: MY FROSTING RECIPES
(categorized by type)
Buttercreams
Buttercreams are frostings that use butter (or butter-like ingredients, such as vegan butter sticks) as the primary fat.
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Whipped Creams
High fat heavy cream that's been whipped to create an aerated foam.
🔜 Ganaches
Frostings that are made of a high proportion of chocolate of any flavor. Melted fats (butter) or various liquids, such as cream or water can be added, but the structural and flavoring properties of ganache is predominantly from the chocolate itself.
Got room for more dessert?
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