icing

Icing is a term with several meanings. In culinary contexts, it refers to a sweet glaze or coating applied to baked goods to add flavor and decoration. It can be poured, drizzled, or whipped and spread.

Culinary varieties distinguish glaze from frosting, and both are often called icing. A glaze is thin and pourable; frosting or buttercream is thicker and suitable for spreading or piping. Royal icing, made from sugar and egg whites or meringue powder, dries hard and is used for cookies and piped designs. Cream cheese icing and buttercream icing are common on cakes; sugar glaze uses powdered sugar with a liquid such as milk or lemon juice.

Preparation and technique involve adjusting the sugar-to-liquid ratio and beating times to reach the desired texture. Sifting powdered sugar prevents lumps; temperature affects consistency and set. Dairy-based icings should be refrigerated and kept in airtight containers to maintain freshness.

In cooking, icing is mainly used on cakes, cupcakes, cookies, doughnuts, and pastries for sweetness and decoration. Some icings set firm while others stay soft; the choice depends on the surface and decoration style.

Icing also refers to a rule in some ice sports, notably ice hockey. It occurs when a player shoots the puck from behind the center red line across the opponent's goal line without it being touched. The play is stopped and a faceoff is awarded in the defending zone, with several exceptions.

Cold therapy, or icing, describes applying an ice pack to an acute injury to reduce swelling and numb pain. Typical treatment times range from 10 to 20 minutes, and care should be taken to protect the skin.