Transparent Icing

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. loaf sugar
  • ½ gill warm water
  • lemon juice to flavour


Put the sugar and water into a strong saucepan, let it dissolve, then bring to the boil and simmer for about 5 min., or until a thick syrup is formed (230° F. on a Saccharometer), brushing down the sides of the pan with a damp brush to remove the sugar. Stir in the lemon juice, and beat until the icing thickens and becomes opaque, then use as required.