Definition of icing

The word "icing" originally referred to the glaze that was applied to cakes and pastries to make them more appealing and moist. This glaze, which we now commonly know as icing, was made by mixing powdered sugar with a liquid, such as water or milk, to create a thick, sweet coating. The origin of the term "icing" can be traced back to the 19th century, when pastry chefs in England began to use the term in place of other earlier terms like "white sauce" and "plaster." The exact reason for this shift is unclear, but it may have had to do with the way the glaze looked like snow and ice on a cake, or simply the fact that it added a layer of sweetness to the dessert, making it more irresistible. Whatever the reason, the use of "icing" as a term for this glaze quickly caught on, and it has remained a part of baking and pastry vocabulary ever since. Today, icing is used not just to improve the appearance of cakes and pastries, but also to add flavor, texture, and moisture to them. And, with the advent of new ingredients, such as cream cheese, chocolate, and lemon juice, the possibilities for icing flavors and textures continue to expand. In short, "icing" is a term that has roots in the past, but it continues to be relevant and popular in the world of baking and pastry arts today. It's a versatile and delicious component of many desserts, and it has helped to make cakes and pastries more enjoyable and indulgent for generations.