Frosting

Frosting, also known as icing, is a sweet, often creamy topping or coating used to decorate and enhance the flavor of baked goods. It is typically made from a combination of powdered sugar, fat (such as butter or shortening), liquid (like milk or water), and flavorings.

Manufacturers add frosting primarily for decoration, to provide a smooth or textured finish, and to contribute sweetness and flavor to desserts. It is most commonly found on cakes, cupcakes, cookies, and other pastries.

As a prepared food, frosting is not subject to FDA approval as a single additive, but its individual components are regulated. Frosting is typically high in added sugars and often contains saturated fats. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal, and suggest limiting saturated fat to less than 10% of daily calories. Some frostings may contain artificial colors, which the FDA plans to phase out for petroleum-based synthetic dyes (Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3) starting in April 2025, and Red 3 was revoked for food use in January 2025.