Frosting

Sift the icing sugar before mixing, then beat it into softened butter or cream cheese a little at a time. Scrape down the bowl so no mixture clings to the sides.

For buttercream, beat in milk a teaspoon at a time to thin it, or add sifted icing sugar a spoonful at a time to thicken it. For a pourable icing, add water or lemon juice drop by drop.

Buttercream-covered cakes can usually be kept in an airtight container in a cool room for a couple of days. Refrigerate cakes topped with cream cheese frosting, and bring them towards room temperature before serving for a softer texture.

Buttercream freezes well in an airtight container for up to three months. Thaw it in the fridge, then bring it towards room temperature and beat it again until smooth; cream cheese frosting may turn less smooth after thawing.

Let the cake cool completely before icing it, or the frosting will soften and slide. Spread a thin crumb coat first, chill the cake until firm, then add the final layer.

The terms overlap, but frosting usually means a thicker, spreadable topping such as buttercream, while icing often means a thinner, pourable sugar mixture. Names differ between recipes, so the ingredients and method are the clearest guide.

For a lighter finish, dust the cake with icing sugar or top it with whipped cream just before serving. A thin glaze made with icing sugar and lemon juice gives shine without the thick layer of buttercream.