Liquid Icing
Ingredients
Directions
Make the icing
Place icing sugar in a bowl.
Add sufficient boiling water to achieve the consistency of thick cream.
Flavour and colour with a few drops of carmine, or use the icing plain.
Ice and set the cake
Pour the icing onto the center of the cake.
Spread the icing over the top and sides with a knife dipped in hot water.
Put the cake in a cool place to set the icing.
Decorate
Ornament with fruits, colored almonds, or colored coconut.
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 solid body that the icing sets from.
- Boiling water
- Dissolves the sugar into a pourable, spreadable liquid icing.
The step that matters
Add the boiling water gradually to reach thick cream consistency. Too much water thins the icing so it runs off the cake instead of coating it, while too little leaves it stiff and hard to spread. Adding it a little at a time lets you stop at the right consistency.
“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.