Cake Icing: A Brief History
We all love cake, and many of us enjoy icing on our cake too. But have you ever stopped to think about where cake icing came from?
Cake icing is a mixture of sugar, butter, and milk or cream that is used to frost cakes and other desserts. It can be made in many different flavours and colours, and can be decorated with nuts, sprinkles, or chocolate chips. Cake icing has been around for centuries, and there are many different recipes for it. Some people like to use store-bought cake icing, while others like to make their own. Cake icing is a delicious way to top off any cake or dessert.
Exact origins
Although the history of cake icing is unknown, it is safe to say that icing has been a part of cake for as long as cakes have been around. Icing can be made from many different ingredients, but most often it is made from sugar, butter, and milk or cream. It can be flavoured in countless ways and comes in a variety of colours.
Icing is used to add sweetness, flavour, and decoration to cakes. In recent years, there has been an increased interest in gourmet icings with exotic flavours and intricate decoration. Whether you are a fan of simple vanilla icing or are looking for something more adventurous, there is sure to be an icing recipe to suit any taste.
The first mention of ‘icing’ as an adjective meaning sweet, syrupy substance dates back to 1683. The verb “to ice” was first recorded in this sense around 1600 and it is likely that the nouns frosting and confectionery are derived from iced cakes which were themselves popularized by King Henry IV after he returned from France where they had been invented.
The icing we know today
Icing today comes in different variants, some of which we are more familiar with. These include:
- Buttercream icing.
Buttercream icing is one of the most popular types for birthday cakes in Singapore. It’s easy to spread, has a sweet taste and soft texture that can be customised with different ingredients like milk or eggs as well! Most grocery brands usually have buttercream in their cake mix section which makes it super simple to make.
- Flat icing.
The most basic type of icing is called “flat icing” which can be flavoured with fruit or spices to add more variety. It’s typically used on pastries like rolls and Danish but is also commonly used in birthday cakes in Singapore.
- Fondant.
Fondant is a popular choice for wedding cakes, show pieces and other confections. It’s simply sugar with water or glucose syrup mixed in to create the right consistency that will allow your cake taste shine through without being too sweet.
The best part about using this type of icing? You can use just about any colour imaginable because it doesn’t contain dairy products like milk proteins, making it safe for those with lactose intolerance or dairy allergies.
- Royal icing.
Royal icing is a more refined version of the traditional variety. It’s made from confectioners sugars and egg whites, which gives it greater durability as well being able to be used for artistic decorations on cakes or other pastries because once dried out these products will still have their original shape even when broken apart into pieces.
