Icings, or frostings, enhance the flavor, appearance, and shelf life of cakes and baked goods. Various types of icing include fondant, buttercream, foam-type, fudge-type, flat-type, and royal icing, each with unique preparation methods and uses. Glazes and fillings, such as fruit fillings, can also complement or replace traditional icings in desserts.

1. ICINGS

2. ICINGS
Icings or frosting are sweet
coating for cakes and other
baked goods..

3. Functions of Icing
1. They improve the keeping qualities of the cake by
forming a protecting coating around it.
2. They contribute flavor and richness.
3. They improve appearance.

4. BASIC KINDS OF
ICING

5. 1. FONDANT
Fondant is a sugar syrup that is
crystallized to a smooth, creamy white
mass. It sets up into a shiny or non-
sticky coating to a baked product..

6. 2.BUTTERCREAM
Butter Cream Icings are light, smooth mixtures of fat and
confectioner sugar. They also contain eggs to increase
their smoothness or lightness. They are easily flavored
and colored to suit a variety of purposes.

7. Three Basic Kinds
of Buttercream

8. A. Simple Buttercream
creamed butter and sugar with
consistency and lightness. A small
quantity of egg whites may be
whipped in.
.

9. B. Decorators Buttercream
a simple butter cream used for making
flowers and other cake decorations. It is
creamed only a little in order to hold air
beaten in, overbeating it would not be
able to hold delicate shapes..

10. C. Meringue Type
Butter Creams are prepared by first beating egg whites and
adding a boiling syrup or just sugar. Soft butter is the mixed into
the meringue. This is a very light smooth icing.
Use sweet, unsalted butter, it has light flavor and melt in the
mouth quality.

11. 3. Foam-type Cake
Sometimes called Boiled Icings, it
refers to meringues made with a
poiling syrup. Some also contain
stabilizing ingredients like gelatine.

12. 4. Fudge-type Icing
Fudge Icing are rich cooked icings.
Fudge icings are heavy and thick
and are used on cupcakes, layer
cakes, loaf cakes and sheet cakes.

13. 5. Flat-type Icing
Also called water icings, these are made of mixtures
of 10x sugar, water, and some times corn syrup and
flavoring. They are used mostly for coffee cakes,
Danish pastry and sweet rolls. Flat icings are
warmed to 100°F (38°C) for application and are
handled like fondant.

14. 6. Royal or Decorating Icing
Royal Icings are also called decorating or
decorators icings. It is similar to flat icings
except that that it is much thicker and is
made with egg whites, which make it
hard and brittle when, dry.

15. Glazes
Glazes are thin, glossy, transparent coatings that give
shine to baked products and help prevent drying. The
simplest glaze is sugar syrup or diluted corn syrup
brushed into coffee cakes or Danish while the glaze is
hot. Syrup glaze may contain gelatin or waxy maize
starch.

16. Fillings
Fillings are sometimes used instead of icings between
cake layers. Fillings are also used in products such as
jelly rolls, Danish and other pastries.

17. Fruit fillings
Fruit fillings may be cooked or uncooked.

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