Glacé or Water Icing

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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This is one of the simplest icings – just sifted icing sugar and warm water. Because icing sugar is so sweet, glace icing is often made with strained lemon juice, instead. The right consistency is reached when the icing flows thickly and finds its own level on a flat cake top.
Sift 175g (6oz) icing sugar into a large bowl standing on a damp cloth. Using a wooden spoon, beat in 1 tablespoon warm water or strained lemon juice. Add more water or juice in dribbles until you have a syrupy consistency.