What are the three main functions of icing on baked goods?

The three main functions of icing on baked goods are to provide a protective coating, contribute flavor and richness, and improve appearance.

When icing is applied to baked goods, it acts as a barrier that helps protect the surface of the dessert from drying out or becoming stale. This protective coating can also shield the cake or pastry from absorbing unwanted odors or moisture from the environment.

In addition to its protective role, icing significantly enhances the flavor profile of the baked goods. Different icings can incorporate various ingredients, such as butter, cream cheese, chocolate, or flavored extracts, which add richness and depth to the overall taste.

Lastly, icing is instrumental in elevating the visual appeal of baked goods. A well-applied icing can make a cake or pastry more attractive, inviting, and festive, making it an essential element in presentation.

While other options mention aspects like nutrition, moisture control, or handling, they do not directly relate to the primary functions of icing as it pertains to enhancing flavor, aesthetics, and protection.