Glace Icing
Ingredients
Directions
Make the icing
Sift the icing sugar through a sieve.
Gradually add the cold water.
Heat the mixture over low heat, but do not let it boil.
Use
Use this icing for small cakes, tartlets, etc.
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
- Icing sugar
- Provides the sweetness and the bulk that the icing is built from.
- Cold water
- Dissolves the sugar into a smooth, pourable liquid icing.
The step that matters
Heating over low heat without boiling. Gentle heat warms the icing so it flows and glazes smoothly. Boiling would overheat the sugar syrup, making the icing thicker and less glossy as it cools.
“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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