Boiled Icing
Ingredients
Directions
Combine 1 cup sugar and ⅓ cup water in a saucepan.
Boil the mixture until it reaches a good syrup consistency.
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
- Sugar
- Dissolves into the water to form the syrup that gives the icing its sweetness and body.
The step that matters
Boiling to syrup consistency. Boiling concentrates the sugar solution by evaporating water. Stopping too early leaves the icing thin, while boiling too long makes it set too firm once cooled.
“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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