The small particle size of dried fondant explains why smooth, delightful icings can be made with fondant. A further fact to ... Egg whites can and do function like water in icings and, in addition, have the ability to hold air in icings. ... Its ability to entrap air during mixing makes it possible to produce butter- cream and cream icings or fillings. ... During manufacture the melted shortening is quickly chilled and agitated to make it smooth, after which it is tempered to produce the ability to cream.