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Types of Frosting. The answer to this question lies in each typeâs thickness and consistency. Frostings are the thickest and creamiest, followed by icings and glazes, which are thinner. Some types are cooked, such as meringue-based frostings and chocolate glazes. Others, such as Royal Icings and certain Buttercream frostings, are simply mixed together without any cooking on the stove. The basic frosting recipe contains butter, sugar, and a liquid such as water or milk.
In Europe, butter cream frosting/icing is generally either whole eggs, yolks or whites with a sugar syrup that has been taken to about 240-244 degrees F whipped until cool. Then, you add in a bunch of cool butter a bit at a time. This type of frosting/icing is incredibly creamy and smooth and truly melts in your mouth. The American version is sturdy and works better for use in warm environments--it holds well, especially if there is some shortening in it.