Glacé icing
- Leiths School of Food and Wine - Leiths How to
- Jun 13, 2015
- 1 min read
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
250g icing sugar
METHOD
Sift the icing sugar into a large bowl.
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.
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