Icing — Nutrients, Health Benefits, and Shopping Tips

Icing should be smooth and spreadable, with a consistent color that enhances the visual appeal of baked goods. The texture should be firm enough to hold its shape when piped.

Do not use icing that is lumpy or too stiff, as it will be difficult to work with and may tear delicate cakes. Quality icing will have a velvety texture and a sweet, rich flavor that complements a variety of desserts.

Icing should be stored in an airtight container in the refrigerator. Keeping it chilled helps maintain its texture and spreadability. Properly stored, icing is ready for decorating cakes and pastries.

Exposure to heat can cause icing to melt or harden improperly. It’s best to avoid storing it near heat sources or in warm areas. Refrigeration maintains its consistency and prevents it from becoming too runny or too hard.

Icing can last for 2-3 days at room temperature when stored in an airtight container. If refrigerated, it can last for 5-7 days. For longer storage, icing can be frozen for up to 3 months.

Leftover icing can be used in a variety of sweet and creative ways. Spread it on cookies, cupcakes, or brownies to add an extra layer of sweetness, or use it as a filling for sandwich cookies by pairing it with your favorite cookie flavors. Icing is also great when mixed into cake batter or dough, where it can add moisture and flavor to baked goods.

Use icing as a topping for cinnamon rolls, muffins, or scones, adding a sweet finish to your morning treats. If you have a lot of icing, consider making a batch of cake pops by mixing it with crumbled cake and shaping it into balls, then dipping in chocolate or sprinkles. Icing can also be drizzled over fruit, ice cream, or pancakes for a quick and easy dessert, or used as a glaze for donuts or sweet breads. For a fun twist, try coloring the icing and using it for decorating cookies, cakes, or gingerbread houses.