Frosting vs Icing

     Ok, I've been researching dessert terms so as to at least "appear" competent when discussing various yummies.  Again I'm disappointed in the lack of one-stop-shop info, but anyway I've run across something interesting. There are discrepancies in the descriptions of frosting, icing, and glaze.  Some sources give more detailed descriptions for each, while other sources say icing and frosting are just regional references. Help me out here people, which is it?  I'm thinking, and this is up for changing, that for my purposes frosting, icing and glaze will stand apart.

Frosting: The thick spreadable stuff on cakes, like butter cream.

Icing: The thinner, firmer stuff on cakes and other confections, like fondant, and what's on a petit four.

Glaze:  Thin, more liquid stuff, like what’s on donuts and bunt cakes.

Open for input here.

Stay sweet,
La Confectionista