Advertisement
Glacé or Water Icing
Appears in
Published 1991
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.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title