Types of icings (royal, fondant, buttercream, etc.)

Types of icings (royal, fondant, buttercream, etc.)

Royal Icing

• Royal icing provides a smooth, hard finish, ideal for precision decorations and detailed work.
• Made from a mixture of icing sugar, egg whites, and sometimes lime juice or glycerine.
• Great for piping work, such as lettering, flowers, and intricately woven decorations.
• Dries hard and matte, it also serves to preserve the item under it.
• Can be coloured using food colouring, however caution is required as excessive liquid may alter consistency.

Fondant Icing

• Fondant icing creates a smooth, elegant appearance on pastries and cakes.
• Contains sugar, corn syrup, and gelatine – it’s elastic and rollable.
• Perfect for covering entire cakes for a slick, professional appearance, or for creating decorative shapes.
• Malleability allows sophisticated decorative elements, such as bows, flowers, or figures.
• Can be used in petit fours or confectionery like peppermint creams.

Buttercream Icing

• Buttercream icing is a soft, creamy icing that’s easy to spread and pipe.
• Made from a base of butter and icing sugar, with the addition of milk, cream, or flavourings.
• Ideal for filling and coating cakes, piping flowers and borders, or creating textured finishes.
• Doesn’t set hard like royal or fondant icing, so it’s more suited to less intricate, softer decoration styles.
• Takes on colour well, offering the opportunity for multi-hued designs.

Ganache Icing

• Ganache is a combination of cream and chocolate, providing a glossy and rich finish.
• Can be used as a glaze, filling, or icing depending on its temperature and consistency.
• Gives luxury and indulgence to a confection or pastry with its shiny and sleek finish.
• When cooled and thickened, it can be whipped into a fluffier texture for a light, smooth spread.
• Perfect for truffles, icing cakes, or creating a ‘dripping’ effect on cakes.

Glacé Icing

• Glacé icing is the simplest form of icing, made with icing sugar and water.
• Gives a sweet, glossy sheen, traditionally used for fairy cakes and donuts.
• Can be coloured and flavoured using food colouring and flavour extracts.
• Sets hard, but not as hard as royal icing and not as soft as buttercream.
• Ideal for simple decoration such as glazing or icing cookies and cakes.