Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Glace Icing

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This simple icing is traditionally made with icing sugar and warm water, but many pastry chefs like to cut its sweetness by using fruit juice or a liqueur instead. To coat the top and sides of a 20-cm cake, use 175 g icing sugar and 1-2 tbsp liquid. Use the icing immediately after making.
  1. Sift icing sugar into a bowl. Work hard lumps through with a metal spoon.

  2. Add a little warm water or flavouring of your choice and whisk vigorously.

  3. Continue whisking until smooth, adding more liquid as necessary.