Quick Answer
Icing sheets and frosting sheets are both used to decorate cakes, cupcakes, and other baked goods. The main difference is that icing sheets are made from rolled fondant or gum paste and provide a smooth, flat surface for decorating. Frosting sheets are made from buttercream frosting and have a softer, fluffier texture.
What Are Icing Sheets?
Icing sheets, also known as fondant sheets or gum paste sheets, are thin sheets made from rolled fondant or gum paste icing. Here’s a quick overview:
- Made from fondant or gum paste icing
- Rolled out into thin, smooth sheets
- Provide a flat, even canvas for decorating cakes and cupcakes
- Come in a variety of colors and even patterns/textures
- Can be cut into shapes, layered, crimped, etc.
The main ingredients in icing sheets are icing sugar, glucose/corn syrup, gelatin, and glycerine. These ingredients give the sheets their smooth, pliable texture that can be draped easily over cakes.
Icing sheets harden as they dry out, creating a porcelain-like finish on decorated cakes. They provide a blank slate for piping intricate designs, adding cut-out shapes, embossing patterns, and more.
Benefits of Using Icing Sheets
There are several advantages to using icing sheets for cake decorating:
- Smooth surface – Icing sheets provide an perfectly smooth, blemish-free canvas for decorating compared to frosting a cake by hand.
- Consistency – Machine-rolled icing sheets have uniform thickness and consistency. This allows for easier handling and decorating.
- Stability – Sturdier than frosting, icing sheets hold their shape well for sharp edges, intricate piping, and layered decorations.
- Color/Design – Available in myriad colors and patterns unlike frosting. Great for bold graphic designs.
- Durability – Icing sheets harden nicely preventing decorations from shifting or getting messed up.
The smooth surface, stability, and durability make icing sheets ideal for achieving a sharp, professional decorated look.
Challenges of Working with Icing Sheets
While icing sheets have their advantages, there are some challenges to consider:
- Can tear easily when thin, requiring careful handling
- Need to soften and knead well before use to increase pliability
- Vulnerable to heat/humidity causing sweating and sticking
- Require quicker handling as they dry and harden faster than frosting
- Limited shelf life of only a few months under proper storage
- Don’t adhere as naturally to cakes as buttercream frosting
Icing sheets require some finesse to handle properly and achieve smooth results. The right preparation, storage, and working tempo help overcome these challenges.
What Are Frosting Sheets?
Frosting sheets are made from buttercream frosting that has been spread into thin sheets and frozen. Here’s an overview:
- Made from buttercream frosting
- Formed into sheets by spreading frosting thinly on a nonstick surface
- Frozen solid and then thawed before use
- Softer, fluffier texture than icing sheets
- Typically white but can be tinted
The base is a buttercream frosting made from butter, powdered sugar, milk/cream, and vanilla. Spreading and freezing the frosting allows it to be lifted off in flexible sheets.
Frosting sheets have a soft, malleable texture coming straight from the freezer. They gradually warm up as they are handled and molded onto cakes.
Benefits of Frosting Sheets
Here are some benefits that frosting sheets offer for cake decorating:
- Easy to handle and shape – Their soft, pliable texture makes them very easy to manipulate.
- Adheres well to cakes – Buttercream base sticks nicely to cakes unlike icing sheets.
- Decorating freedom – Can be cut, layered, folded, scrunched, etc. with little risk of tearing.
- Familiar flavors – Made with recognizable buttercream so the taste isn’t drastically altered.
- Fresh appearance – Smooth frosting finish rather than hard, plastic-like look of fondant.
For bakers more comfortable working with buttercream, frosting sheets provide a familiar medium with added convenience. Their versatility makes them ideal for rustic decorating styles.
Challenges of Frosting Sheets
There are a few limitations to keep in mind when decorating with frosting sheets:
- Don’t dry hard like fondant so decorations may shift
- Challenging to achieve very smooth finish
- Limited calendar life of only 1-2 weeks even when frozen
- Prone to tears if stretched too thin
- Not as stiff and stable as fondant sheets
- Limited color options compared to fondant sheets
Proper storage and gentle handling help overcome some of these challenges. But the softness and shelf life make frosting sheets less ideal for ornate, intricate cake decorating.
Comparison Chart
This comparison chart summarizes some of the key differences between icing sheets and frosting sheets:
| Category | Icing Sheets | Frosting Sheets |
|---|---|---|
| Ingredients | Fondant or gum paste icing – icing sugar, glucose, gelatin | Buttercream – butter, powdered sugar, milk/cream |
| Texture | Smooth, stiff, dries hard | Soft, pliable, remains creamy |
| Flavor | Typically more mild, sweet flavor | Richer buttercream flavor |
| Appearance | Porcelain-like hardened finish | Soft frosting finish |
| Handling | Can tear easily, requires finesse | Very easy to handle and manipulate |
| Decorating | Best for sharp patterns, bold graphics, defined edges | Best for rustic styles, textured effects, flowing designs |
| Durability | Holds shape well, decorations don’t shift | Decorations may move since frosting remains soft |
| Shelf Life | Only a few months | 1-2 weeks maximum |
As shown in the chart, icing sheets and frosting sheets each have characteristics that make them better suited for certain cake decorating effects.
Can You Use Both Together?
For some cake designs, using both icing sheets and frosting sheets together can provide the best of both worlds:
- Use icing sheet as base layer for smooth finish and stability
- Add accents of frosting sheets for textured embellishments
- Incorporate both for patterns – icing sheets for sharp lines, frosting for soft fill
- Stack layers of different textures and stiffnesses
- Combine properties to achieve new creative effects
When pairing the two, keep in mind:
- Icing sheets go on first as the base layer, then add frosting sheet accents
- The textures and consistencies will be noticeably different
- Don’t overhandle frosting sheets or heat may melt the icing sheet base
- Allow both layers adequate time to dry/set completely
- Storage is trickier for assembled cake
With smart planning and proper execution, using icing sheets together with frosting sheets opens up many unique cake decor possibilities.
Frequently Asked Questions
Can you stack frosting sheets?
Yes, frosting sheets can be stacked or layered on top of one another for additional height and dimension. However, too many layers may cause instability or potential sliding. 2-3 layers is recommended. Allow time to set between layers.
How thick are icing sheets?
Commercially made icing sheets range from 1-3 mm thick. Thinner 1 mm sheets are more suitable for draping while 2-3 mm sheets allow for firmer structural shapes. Most projects require 1-2 mm thickness.
Do you refrigerate fondant sheets?
Refrigeration can extend the shelf life of rolled fondant sheets. Wrap tightly in plastic wrap or an airtight container. Refrigerate up to 6 months, freezing up to a year. Allow sheets to come to room temperature before use.
Can you roll out frosting?
Yes, frosting can be rolled and spread thinly to create frosting sheets. Use a nonstick surface lightly dusted in powdered sugar. Chill the rolled sheets before gently peeling off and transferring to cake. Work quickly as warmth will soften the frosting.
Is it better to use fondant or buttercream?
It depends on the cake design, personal preference, and decorating abilities. Fondant provides a smooth, polished look. Buttercream gives a fresh, creamy appearance. Any design can be achieved with either using proper techniques.
Conclusion
Icing sheets and frosting sheets each have their pros and cons for cake decorating. Icing sheets allow sharp designs and lasting stability. Frosting sheets offer soft texture and familiar flavors. Many designs can benefit from combining the two for unique effects. With practice and experimentation, both icing and frosting sheets can help create professional cake art.