While I do not want to re-ignite the firestorm we had here recently over Toast or Hillbillies or Coffee, I do feel it is necessary to make it clear frosting always belongs on cookies and never on cakes or cake-ish subcultures like cupcakes. Thank you.

23 Comments

  1. I have to say that I am confused by this. The statement you made rarely occurs unless I am misunderstanding your usages of cookie and cake. Cookies sometimes have icing, but this is different from what I would call frosting. Frosting is usually a butter-cream confection, thick and velvety, it doesnt dry because of the fat content. Icing is usually just sugar, water and flavoring, it forms a hard layer when spread on baked goods.

  2. We may be back in the Realm of Coke vs. Pepsi vs. Soda vs. Soda Pop vs. Pop vs. Coffee vs. Regular Coffee!
    :mrgreen:
    Cake should have no frosting OR icing OR sparkles OR sprinkles. That includes bunt and cup and all forms of layer.
    Cookies should always have frosting — SURE FROSTING — or icing — SURE ICING!
    Thank you.

  3. I always like the Christmas sugar cookies with frosting. Too bad more cookies weren’t frosted.
    Cake without frosting? Our world would miss out on a lot without frosted cakes and cupcakes.
    Frosting is the best part of the cake. The cake is just a frosting delivery system designed to make eating frosting socially acceptable.
    Of course, frosting and cake are bad for our health.
    Instead of cookies, cakes, and other frosted treats, we should instead have celery and carrot sticks. That would make the frosting issue moot!

  4. Hi Chris —
    I understand the world desires frosting/icing on their cakes and sub-cakes. I just think it is a sugary overkill.
    Cookies need the extra sugar kick while cakes — tasty and already moist — need no extra boot needed for our buds.

  5. Hmmm… this may be another regional anomaly along the previous Toast discussion I linked in the main post, Flannery, but I have never had a moist gingerbread anything!
    We also have an ongoing contextual problem with “gingerbread” and “cookie” being used in the same sentence because, alas, a bread can never be a cookie though we both know it always wants to be.

  6. Ummm… cookies should be moist and entice without frosting, certainly the homebaked variety fresh out of the oven.
    Cakes, well cooked, can live without frosting. But certain classics (like British traditional wedding cake) are impossible without marzipan and frosting. At least if you don’t like it, you can “detach” it and eat just the fruitcake part.
    -Fruey

  7. Dear fruey —
    Let’s get a bit technical.
    If a cookie is moist in any way it is not a cookie but a sub-category of cake-like foodstuffs like ding-dongs, Twinkies and the Devil’s Food cakey things covered in a hardened marshmallow shell.
    Cookies, as the old saying goes, are required to crumble.
    I agree certain cakes require something on them and German Chocolate Cake immediately leaps to mind but that cake’s covering is more cake-like than it is frosting/icing-like.
    Marzipan is never a frosting/icing. It is a character like candles and bride and groom figurines.

  8. i think i would have to agree that cookies, though best when fresh from the oven and subsequently still moist and soft, they are destined to become the crumbly things of holidays and afternoon, or early morning, snacks. Cakes, on the other hand should be moist and soft all the time. Thus they are by definition not in need of a frosting or an icing. A good cake should be sweet enough and moist enough on it’s own. I feel the main point, and intention, of frosting or icing a cake should be only for decorating it to appropriatly fit in with some special event, such as a clown faced birthday, or fancily decorated wedding cake(also with the clown face) and really no other reason should exist for covering a wonderfully created cake with anything sweeter or moister. unless you just don’t like the taste and texture of cake, then just eat frosting.