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– Frosting 101 – Choosing the Right Frosting

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It’s important to understand how raw frostings work. That way you can create successful as well as delicious and nutritious desserts. Different types of frostings and icings have slightly different flavor and texture profiles that lend them to various applications.

I created this post as a quick reference when you are looking for the right frosting for the right job.  As we all know, not all frostings are alike. And we also are aware (or may not be) that raw ingredients work differently then cooked ingredients.  Growing up I relied on the fact that if I needed a frosting, I just needed to hop in the car, and motor on down the road to the local grocery store. I would then seek out the baking aisle and make my selection from the multitude of flavors on the shelf. Loaded with tons of sugar and preservatives, but, they were very convenient.

But since our goal is to get away from processed foods, we land here.  Some frostings hold shape, some drip, some harden, and some stay soft. They are all wonderful in their own place and time.  Here I will help explain the differences, when to use them and what to expect. Keep in mind that everything I share below is based on the recipes that I have created here on my site.

raw-frosting

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raw-cream-cheese-frosting

Raw cream cheese frosting is created by culturing it with probiotics. This process increases the gut-healing nutrients and gives the frosting that distinctive tang which carrot cake and red velvet cake enthusiasts are very familiar with.

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whipped-frosting

This style of frosting is best for desserts that you plan on serving sooner than later. It is more airy and light in nature.  Best to use as needed.

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instant-frosting

These frostings are based on dates.  I refer to them as instant frostings because they don’t contain cashews (which require lead time for soaking).  This creates a frosting that can withstand room temperatures.  They typically don’t require very many ingredients and are extremely quick and easy to use.

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ganache-frosting

Pronounced guh-nahsh. If you like chocolate, you will love ganache frosting. Ganache can be used in many different ways; as a frosting, filling, or even as a fondue.

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raw-icing-glaze

A glaze is typically made with confectioners’ sugar with a small amount of liquid added.  Of course, we won’t be using that here. It can be quite liquid or thicker, like a syrup, depending on the ratio of ingredients to liquid. It is often used as a drizzle, for instance, on top of a quick bread, scones, and doughnuts.

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royal-coconut-butter-icing

This is a pure white icing that dries to a smooth, hard, matte finish.  It is typically made with egg whites and icing sugar. Not mine, let’s go vegan.

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marzipan-raw-fondant

I consider raw marzipan to be the new raw fondant.  It creates a moldable texture that can be used to either cover a cake or create decorative shapes.  If you are used to fondant, don’t expect raw marzipan to behave exactly like it does.  Remember, we are still working with fresh ingredients, not ingredients found on commercial fondant that has a shelf life of years! Can we say processed?

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