No, frosting is not typically considered a liquid.
While frosting contains liquid ingredients, such as water, milk, or flavor extracts, it is generally a semi-solid or viscous substance due to the high concentration of sugar and other ingredients like butter, egg whites, or cream cheese. These ingredients create a stable structure that prevents it from flowing freely like a true liquid. Frosting holds its shape and can be spread or piped onto baked goods, indicating its non-liquid state. It exhibits properties more akin to a very thick paste or a semi-solid suspension.
