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Icing

Icing. A liquid sugar-water system augmented with appropriate ingredients for use as a decorative and flavor-enhancing cover or coating (q.v.) on cakes (q.v.), sweet dough products (q.v.), doughnuts (q.v.), and some cookies (q.v.). Depending on the type of icing, the added ingredients may include milk (q.v.) , egg whites (q.v.), shortening (q.v.), flavors (q.v.), chocolate products (q.v.), coloring, hydrocolloid stabilizers (q.v.), and others. The icing may be either nonaerated, i.e., a flat icing (q.v.) or aerated to varying degrees.