Glacé icing

Glacé icing

By
From
Leiths How to Cook
Makes
enough to ice a 20 cm cake
Photographer
Peter Cassidy

Glacé icing is a thin icing used to ice cakes or drizzle over cakes and sweet breads, to glaze them and provide a little additional sweetness.

Ingredients

Quantity Ingredient
250g icing sugar

Method

  1. Sift the icing sugar into a large bowl.
  2. Add enough boiling water, starting with ½–1 tablespoon, to mix to a fairly stiff coating consistency. It needs very little water, so take care not to add too much. The icing should hold a trail when dropped from a spoon but gradually find its own level.

Note

  • Hot water produces a shinier result than cold water and the icing is less likely to crack when it dries.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again