I’m gonna go ahead and bump this thread.
The icing effects in the sim are WAY too much compared to reality. IRL, icing only forms in a narrow temperature range where the visible moisture is still in liquid form (called supercooled, it’s technically below freezing temp, but hasn’t frozen) where the impact of an airplane causes the water to stick to the airframe and instantly freeze. Above that range (altitude wise, lower if using temp as a metric) it’s already frozen, and obviously it can’t freeze if the OAT isn’t 0 or less.
In addition, it seems that the accumulation rate is SUPER exaggerated, both from a time perspective, and a total amount perspective. I know this because my dumb ■■■ has actually flown a 172 into ice before which was not fun. It didn’t actually cause any problems, but it raised the pucker factor considerably.
I suspect from a programming perspective it’s probably a pretty easy fix, just tweak the math behind the present calculations. Of course I’m not a coder, so I could be WAY off.
Feel free to add your own vote if you’ve encountered this or think you might in the future.