The process of increasing the viscosity of a sweet glaze or coating is often necessary to achieve a desired consistency for decorating baked goods. This adjustment ensures the icing maintains its shape and adheres effectively to surfaces, preventing it from running or appearing too thin. For instance, if a royal icing is too liquid, it will spread excessively when used for detailed piping work.
Achieving the correct consistency in a glaze is crucial for the aesthetic appeal and structural integrity of decorated cakes, cookies, and other desserts. A properly thickened coating provides a professional finish and prevents the absorption of moisture into the underlying baked item, extending its shelf life. Historically, various techniques have been employed to achieve this, reflecting regional culinary practices and available ingredients.