Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or
milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings.
It is used to coat or decorate baked goods, such as cakes.
When it is used between layers of cake it is known as a filling. Icing can be formed into shapes
such as flowers and leaves using a pastry bag. Such decorations are commonplace on birthday
and wedding cakes. Edible dyes can be added to icing mixtures to achieve a desired hue, usually
this is usually to do with connotations of added ingredients.
A basic icing is called a glacé, containing powdered sugar (also known as icing sugar or
confectioners' sugar) and water. This can be flavored and colored as desired, for example, by
using lemon juice in place of the water. Buttercream swirls are piped onto the sides of a cake
with a pastry bag.
History
Covering cakes with powdered sugar or other materials was introduced in the 17th century. The
icing was applied to the cake then hardened in the oven. The earliest attestation of the verb 'to
ice' in this sense seems to date from around 1600, and the noun 'icing' from 1683. 'Frosting was
first attested in 1750.
Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative
elements to make plain cakes more visually interesting. Alternatively, cakes can be molded and
sculpted to resemble three-dimensional persons, places and things.
Techniques
Decorating a cake usually involves covering it with some form of icing and then being
decorative sugar, involves covering some formbelish the cake.
As an art
This has become a form of unique artistry, and ranges from a single-layer cake, decorated
simply, to a multi-layered 3-dimensional creation, that is decorated with edible ribbons made of
sugar. Early construction methods of cutting shapes out of cake and piecing them together to
create a structure have been superseded by preformed character pans, and the shaping of
cakes out of fondant and different forms of marzipan.
What is Royal Icing?
Royal icing is made of egg whites, powdered sugar, and a dash of lemon juice. This ratio of egg
white-to-powdered sugar, when whipped to perfection, transforms into a light, fluffy, and very
sturdy icing. This frosting can even be used as a glue to decorate gingerbread houses and cakes
like my Irish Christmas Cake.
How to Heat Treat Egg Whites
While this step is NOT necessary to making royal icing, it's a good method to know when
working with raw egg whites in case you're worried. To heat treat the eggs, cook them in a
bain-marie over low heat for 2-3 minutes, whisking constantly. Do this just until the egg whites
have become warm but are not hot.
Cake Decorating with Royal Icing
I love to use this thicker form of royal icing to smooth over cakes and create a blank snowy slate
for other decorations. Additionally, my easy royal icing is the perfect consistency for creating a
really fun texture. To do this, I get creative with an offset spatula and go to town, creating
lovely swirls and peaks.
How Long Does it Take for Royal Icing to Dry?
Royal icing will begin to set after one hour, forming a nice skin. After 4-6 hours, the icing will
harden completely - holding whatever form you give it while decorating.
How long does royal icing last?
Before using royal icing, keep it covered tightly at room temperature (cling wrap works
Wonders, just make sure it's touching the surface). Once used and dried, royal icing will remain
intact for up to one month preserving all of your beautiful decorationing.
