Transparent Icing
Ingredients
Directions
Make the syrup
Combine the sugar and warm water in a saucepan.
Dissolve the sugar, then bring to a boil.
Simmer for about 5 minutes until a thick syrup forms (230°F on a saccharometer).
Finish and use
Pour into a basin and stir until almost cold and setting.
Use as required.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Loaf sugar
- Forms the bulk of the icing and, as it cools, sets into a clear, hard glaze.
- Warm water
- Dissolves the sugar so it can be boiled into a thick syrup.
The step that matters
Simmer until a thick syrup forms. Boiling the sugar syrup to the right concentration controls how hard the icing sets. Too little cooking leaves it runny, while cooking too long can make it brittle once cool.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.