Icing (food) desired colour. Sprinkles, colouring mist, edible ink designs, or other decorations are often used on top of icing. The simplest icing is a glacé icing, containing powdered sugar and water. This can be flavoured and coloured as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream
Continuous foam separation of foam that can form from this process. They are wet foam (or "kugelschaum") and dry foam (or "polyederschaum"). Wet foam tends to form at the lower portion of the foam column, while dry foam tends to form at the upper portion. The wet foam is more spherical and viscous, and the dry foam tends to be larger in diameter and less viscous. Wet foam forms closer to the originating liquid, while dry foam develops at the outer boundaries. As such, what most people usually understand as foam is actually only dry foam. The setup for continuous foam separation consists