Glacé Icing

Preparation info

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By Geraldene Holt

Published 2011

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This is the simplest icing to make, just icing sugar blended with hot water to produce a spreadable icing which dries to a glossy surface. Add the water gradually – it’s easy to overdo it – just remember that the more water you add the runnier the icing. For icing the top of a cake, the mixture should be thin enough to pour but thick enough to cover without running down the sides. To make glacé icing thick enough for piping a name or a message, add rather less water.


  • 120 g / 4 oz icing sugar
  • 23 tsp hot water


Sieve the icing sugar into a small bowl and gradually mix in the water. Flavour or colour the icing with a drop or two of essence.

Coffee glacé icing: in the recipe above, add 2 tsp of hot, black coffee and about 1 tsp hot water.