Yes, icing does turn hard, specifically when it dries. This characteristic is a defining feature of many types of icing, distinguishing them from softer frostings.
Understanding Icing Hardening
Icing, by definition, is typically a thinner glaze that hardens when it dries. This hardening process occurs as the water content in the icing evaporates, leaving behind a more solid, often sugary, shell. This makes it ideal for decorative purposes and for items that need to be stacked or transported without smudging.
Key Characteristics and Uses
Icing's ability to harden upon drying makes it versatile for various baked goods. The reference explicitly states: "Icing is thinner, hardens when it dries, and goes well (either piped or poured) on coffee cakes, cookies, pound cakes or doughnuts." (Source: 11-Oct-2024)
Let's explore why this property is so beneficial:
- Durability and Stability: Once hardened, icing provides a protective layer that helps preserve the freshness of baked goods and prevents them from sticking together.
- Aesthetic Appeal: The smooth, often glossy, finish of hardened icing creates a professional and appealing look for desserts.
- Versatile Application: It can be applied in various ways, from delicate piping to generous pouring, adapting to different dessert styles.
Icing vs. Frosting: A Quick Comparison
While often used interchangeably, icing and frosting have distinct properties, particularly concerning their final texture.
| Feature | Icing | Frosting (e.g., Buttercream) |
|---|---|---|
| Consistency | Thinner, often pourable or pipable | Thicker, whipped, spreadable |
| Hardening | Hardens when it dries | Generally remains soft and creamy |
| Ingredients | Often powdered sugar, liquid (water, milk, juice) | Butter, powdered sugar, milk/cream, flavorings |
| Typical Use | Glazes for cookies, doughnuts, cakes, decorative | Cupcakes, layer cakes, fillings |
Types of Icing That Harden
Many popular icings are designed to harden:
- Royal Icing: Famous for its rock-hard finish, often used for intricate piping on cookies and gingerbread houses. It dries completely opaque and stable.
- Glaze Icing: A simple mixture of powdered sugar and liquid, it forms a thin, often translucent, hard shell on pastries, doughnuts, and Bundt cakes.
- Fondant: While pliable when used, once set, it creates a smooth, firm outer layer on cakes, protecting them and offering a perfect canvas for decoration.
Practical Applications and Benefits
The hardening property of icing offers several practical advantages:
- Cookie Decoration: Hardened icing prevents smudging, allowing for stacking and packaging of decorated cookies.
- Doughnut Glaze: A crisp, thin glaze on doughnuts adds a satisfying texture contrast and makes them less messy to eat.
- Cake Finish: On coffee cakes or pound cakes, a hardened icing creates a professional-looking finish that sets quickly.
In summary, when you're looking for a finish that sets firm and provides a stable, often glossy, outer layer for your baked goods, icing is the ideal choice due to its inherent characteristic of hardening as it dries.
