Glace Icing
Ingredients
Directions
Make the icing
Put 1 pound of loaf sugar into a saucepan and cover it with water.
Boil the mixture until it reaches the thread stage.
Let it cool, then work it with a wooden spoon until it becomes creamy and white.
Finish and use
Reheat the icing and use as desired.
You can color and flavor it as you like.
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 base of the icing and sets into a creamy, smooth coating when worked.
The step that matters
Working the icing after cooling. Stirring the cooled syrup with a wooden spoon encourages tiny sugar crystals to form, turning the mixture from clear and syrupy to creamy and white. Stirring too early, while it is still hot, can produce a grainy or uneven texture.
“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.
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