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Definition of Frosting
1. Noun. A flavored sugar topping used to coat and decorate cakes.
Definition of Frosting
1. n. A composition of sugar and beaten egg, used to cover or ornament cake, pudding, etc.
Definition of Frosting
1. Noun. A sugary coating for cakes and other baked goods. ¹
2. Noun. A layer of frost. ¹
3. Noun. The theft of an car while it is left unattended, ''especially'' when its engine is left running in the winter to defrost the car.[ 'Frosting' and 'Car Jacking' AA warns of increased risk on cold mornings] ¹
4. Verb. Present participle of ''to frost.'' ¹
¹ Source: wiktionary.com
Definition of Frosting
1. icing [n -S] - See also: icing
Lexicographical Neighbors of Frosting
Literary usage of Frosting
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"If not beaten long enough, frosting will run; if beaten too long, ... frosting beaten
too long may be improved by adding a few drops of lemon juice or ..."
2. Cooking for Profit: Catering and Food Service Management by Alice Bradley (1922)
"White frosting with small circle of chocolate frosting in center Walnuts in cake
White frosting with bit of chocolate frosting in center Caramel frosting ..."
3. The Rumford Complete Cookbook by Lily Haxworth Wallace, Rumford Chemical Works (1908)
"Lemon frosting Juice of 2 lemons. About 1]4 cups powdered sugar. ... Boiled frosting
y$ cup hot water. ^ teaspoon cream of tartar. 1 cup granulated sugar. ..."
4. Domestic Science by Bertha J. Hoisington Austin (1914)
"Testing the frosting 6. Spread the frosting carefully, evenly, and quickly over
... If the frosting hardens while being beaten, melt it again by setting the ..."
5. The Improved Housewife, Or, Book of Receipts: With Engravings for Marketing by A. L. Webster (1853)
"frosting for Cake. Allow for the white of one egg, nine large teaspoonfuls of
double refined sugar, ... Lay the frosting on the cake with a knife, ..."
6. The Home Messenger Book of Tested Receipts by Isabella Graham Duffield Stewart, Sally B. Sill, Mary B. Duffield (1878)
"frosting. If made properly will prove "sure every time." The secret in boiling
frosting lies in knowing just when to take it off the stove. 445 frosting. ..."
7. Lessons in Cookery by Frances Elizabeth Stewart (1919)
"The more glucose used in making boiled frosting and candies, the lower the ...
Boiled frosting (made with 1 white of egg to 1 c. sugar) and fondant are both ..."
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