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Awww, crud. A little research has already shown that I should have had 'Royal Icing', 'Butter cream', and 'Glacé' on there as well.
Yes, definitely. Also, I usually make my glazes and icings with dairy, though not always. I would contend that icing doesn't necessarily form peaks. Sometimes it is meant to drip down a bundt, for instance. How is that different from glazes, then? Maybe glazes are shiny, or maybe they cover a certain percentage of the product (like glazed doughnuts). But they don't have to cover the whole thing, as in an egg-white glaze over a loaf of challah. Perhaps more research is needed.
I want to contend that you've been glazing your bundts. Glazing them, I say!
I would also add meringue like for a baked Alaska.
I always thought "icing" and "frosting" were regional synonyms. And to me, butter cream is frosting. What a relief to now know! If Maren wants to insist on her point, she needs to have credible resources to back her up. Meringue goes under non-dairy, forms peaks, egg-white base?
I don't think the dairy-non dairy division holds up with the glaze and icing categories- both can be dairy or non. I think the differences are in the thickness or thinness of the topping. I would also like to add whipped cream in as a topping. It can form peaks, and goes under dairy. I think icing and frosting are American and British terms for the same thing. Maybe icing is thinner to start and has fewer ingredients. Royal icing is just egg whites and powdered sugar and hardens to a cement.
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