Icing: Difference between revisions
From Cunnan
Jump to navigationJump to search
(added link to royal icing) |
m (spelling, wiki) |
||
| (One intermediate revision by one other user not shown) | |||
| Line 1: | Line 1: | ||
An '''icing''' is a sweet and decorative surface finish to [[bake]]d goods. It usually consists of powdered [[sugar]] beat with [[butter]]. While the icing is warm or being handled, it's consistency is soft. If allowed to cool, the icing will often become stiff. |
An '''icing''' is a sweet and decorative surface finish to [[bake]]d goods. It usually consists of powdered [[sugar]] beat with [[butter]]. While the icing is warm or being handled, it's consistency is soft. If allowed to cool, the icing will often become stiff. |
||
Icing on [[cake]]s was introduced in the late [[17th century]]. |
|||
==See also== |
==See also== |
||
| Line 5: | Line 7: | ||
[[category:food]] |
[[category:food]] |
||
[[category:17th century]] |
|||
Latest revision as of 02:01, 12 July 2007
An icing is a sweet and decorative surface finish to baked goods. It usually consists of powdered sugar beat with butter. While the icing is warm or being handled, it's consistency is soft. If allowed to cool, the icing will often become stiff.
Icing on cakes was introduced in the late 17th century.
