A process for producing a sugar coated food product with a frosted-like coating, the process comprising: preparing a frosting solution including sucrose, a foaming agent selected from gelatin, soy protein isolate, egg albumin, whey, carrageenan, alginates, xanthan gum, modified cellulose, or combinations thereof, a stabilizing agent selected from sucrose, dextrose, fructose, starch hydrolysis products selected from corn syrup or brown rice syrup, maltodextrins, or combinations thereof, and water, wherein a first mixture is prepared with a first portion of the water blended with the foaming agent and a second mixture is prepared with another portion of the water blended with the stabilizing agent and wherein the first mixture and the second mixture are blended prior to the whipping; whipping the frosting solution to generate a foamed frosting solution having a foam overrun and density thereof wherein the whipping is sufficient to generate the foamed frosting solution having a density of greater than 0.8 and less than 1.25 grams per milliliter and an overrun of 40 to 60 percent; spraying the foamed frosting solution through a spray nozzle onto the surface of a food product and maintaining an integrity of the foam through the spray nozzle by maintaining the foam overrun and the density from the whipping step after spraying the foamed frosting solution through the spray nozzle wherein a density of the foam after the spraying is 0.9 to 1.3 gram per milliliter, and wherein an overrun of the foam after the spraying is 30 to 50 percent, or wherein the overrun of the foam after the spraying is 70 to 95 percent of the overrun before spraying; and optionally drying the applied foam to form a frosted food. preparing a frosting solution including sucrose, a foaming agent selected from gelatin, soy protein isolate, egg albumin, whey, carrageenan, alginates, xanthan gum, modified cellulose, or combinations thereof, a stabilizing agent selected from sucrose, dextrose, fructose, starch hydrolysis products selected from corn syrup or brown rice syrup, maltodextrins, or combinations thereof, and water, wherein a first mixture is prepared with a first portion of the water blended with the foaming agent and a second mixture is prepared with another portion of the water blended with the stabilizing agent and wherein the first mixture and the second mixture are blended prior to the whipping; whipping the frosting solution to generate a foamed frosting solution having a foam overrun and density thereof wherein the whipping is sufficient to generate the foamed frosting solution having a density of greater than 0.8 and less than 1.25 grams per milliliter and an overrun of 40 to 60 percent; spraying the foamed frosting solution through a spray nozzle onto the surface of a food product and maintaining an integrity of the foam through the spray nozzle by maintaining the foam overrun and the density from the whipping step after spraying the foamed frosting solution through the spray nozzle wherein a density of the foam after the spraying is 0.9 to 1.3 gram per milliliter, and wherein an overrun of the foam after the spraying is 30 to 50 percent, or wherein the overrun of the foam after the spraying is 70 to 95 percent of the overrun before spraying; and optionally drying the applied foam to form a frosted food.