How sugar is used in Icings?

Sugars provide sweetness, flavor, bulk and structure to icings and frostings. In addition to sweetness and flavor, icings also function as a barrier to moisture, extending the freshness. e. Frozen Dessert Applications Sugars enhance the creamy texture and pleasing taste of frozen desserts such as ice cream, ice milk, frozen custard and sherbet. Reducing sugars, such as glucose, fructose, maltose and lactose are recommended for ice cream. Somewhat higher proportions are used for lower fat desserts, such as ice milk and sherbet, in order to counterbalance the reduced amount of butter-fat. When cream is replaced with lower fat ingredients, such as milk or fruit puree, additional amounts of sugars are necessary to ensure a smooth, creamy mouthfeel and balanced flavor.