Noob note-Frosting vs. Icing

I realize I've been using "frosting" and "icing" interchangeably and they aren't exactly the same thing.  I found this chart online and thought it explained things pretty well.  I'll be better about using the correct term from now on.

Characteristics	Frosting	Icing
Uses:	Coating outside of cake	Glaze on cakes and pastry
Appearance:	Fluffy, like butter cream	Glossy, like royal icing
Ingredients:	Cream or butter base	Sugar base, or egg whites, butter or cream
Consistency:	Thick, gooey, soft	thin, may dry hard or crisp
Taste:	Buttery	Sugary

Royal Icing on a cookie



Frosting on cupcakes (Oh my gosh, these look awesome. I want to try this)