Glacé Icing
Glacé Icing Recipe from United Kingdom with Icing Sugar, Lemon and Coloring
Introduction
Glacé icing, also known as royal icing, is a simple and versatile icing that is commonly used to decorate cakes, cookies, and other baked goods. It is made by combining confectioner's sugar with water and sometimes a small amount of citrus juice for flavor. Glacé icing dries to a smooth, hard finish, making it ideal for intricate designs and decorations.
History
Glacé icing has been used in baking and confectionery for centuries. Its origins can be traced back to medieval Europe, where it was used to decorate elaborate cakes and pastries for special occasions. Over the years, glacé icing has become a staple in the world of baking, loved for its simplicity and versatility.
Ingredients
- 0.88 cup (100 g) icing sugar (confectioner's sugar)
- 4 tsp water (approximately)
- 0.5 tsp strained lemon or orange juice (optional)
- food coloring (optional)
How to prepare
- Sift the icing sugar.
- Place 1 tbsp of water into a small non-stick or enamel saucepan along with the icing sugar.
- If a mild lemon or orange flavor is desired, add the juice at this stage.
- Warm the mixture very gently, ensuring that the pan is not too hot to touch on the underside.
- Beat the mixture well using a wooden spoon.
- The icing should coat the back of the spoon thickly. If it is too thick, add the extra 5 ml of water; if it is too thin, add a small amount of sifted icing sugar.
- If desired, add food coloring. Use the icing immediately.
Variations
- Add a drop of vanilla extract or almond extract for additional flavor.
- Use different food coloring to create vibrant and colorful icing.
- Substitute citrus juice with milk or water for a different flavor profile.
Cooking Tips & Tricks
Sift the icing sugar before using it to ensure a smooth and lump-free icing.
- Be careful not to overheat the icing mixture, as this can cause it to become too thin.
- If the icing is too thick, add a small amount of water; if it is too thin, add more sifted icing sugar.
- Use food coloring sparingly, as a little goes a long way in glacé icing.
Serving Suggestions
Glacé icing is best used to decorate cakes, cookies, and pastries. It can be piped onto baked goods using a pastry bag or spread with a knife for a smooth finish.
Cooking Techniques
Sift the icing sugar to ensure a smooth and lump-free icing.
- Warm the icing mixture gently to achieve the desired consistency.
- Beat the icing well to ensure a smooth and glossy finish.
Ingredient Substitutions
Confectioner's sugar can be substituted with granulated sugar processed in a blender or food processor.
- Water can be substituted with milk or citrus juice for added flavor.
Make Ahead Tips
Glacé icing can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Stir well before using.
Presentation Ideas
Use glacé icing to create intricate designs, patterns, and decorations on cakes and cookies. - Dust with edible glitter or sprinkles for added sparkle and texture.
Pairing Recommendations
Glacé icing pairs well with a variety of baked goods, including sugar cookies, gingerbread, and pound cake. It also complements fruity desserts such as lemon bars and fruit tarts.
Storage and Reheating Instructions
Store leftover glacé icing in an airtight container at room temperature for up to 3 days. Stir well before using. Do not refrigerate, as this can cause the icing to become too hard.
Nutrition Information
Calories per serving
One serving of glacé icing contains approximately 100 calories.
Carbohydrates
Glacé icing is high in carbohydrates due to the confectioner's sugar used as the main ingredient. One serving of glacé icing contains approximately 25 grams of carbohydrates.
Fats
Glacé icing is low in fats, as it does not contain any added fats or oils. One serving of glacé icing contains less than 1 gram of fat.
Proteins
Glacé icing is not a significant source of protein, as it is made primarily of sugar and water. One serving of glacé icing contains less than 1 gram of protein.
Vitamins and minerals
Glacé icing does not provide a significant amount of vitamins or minerals. However, if citrus juice is added for flavor, it may contribute small amounts of vitamin C.
Alergens
Glacé icing is typically free of common allergens such as nuts, dairy, and gluten. However, individuals with sensitivities to sugar or citrus should exercise caution.
Summary
Glacé icing is a high-carbohydrate, low-fat icing that is commonly used for decorating baked goods. It is relatively low in protein and does not provide significant amounts of vitamins or minerals.
Summary
Glacé icing is a versatile and easy-to-make icing that is perfect for decorating cakes, cookies, and other baked goods. With a smooth and glossy finish, glacé icing adds a touch of sweetness and elegance to any dessert.
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for Glacé Icing. It was a sunny afternoon, and I was visiting my dear friend Margaret for our weekly tea and gossip session. Margaret was known for her impeccable baking skills, and that day she had prepared a stunning lemon drizzle cake topped with the most perfect glaze I had ever seen.
As we savored our slices of cake, I couldn't help but ask Margaret for her secret to such a flawless glaze. With a twinkle in her eye, she leaned in and whispered, "It's all in the Glacé Icing recipe. Would you like me to share it with you?"
I eagerly nodded, and Margaret reached for a worn notebook filled with handwritten recipes. She flipped through the pages until she found the one she was looking for and passed it over to me. The recipe was simple yet elegant, with just a few ingredients that promised to transform any baked good into a work of art.
I thanked Margaret profusely and promised to try the recipe as soon as I got home. That evening, I gathered the necessary ingredients - powdered sugar, water, and a touch of lemon juice - and set to work. As I whisked the icing together, the kitchen filled with a sweet, citrusy aroma that instantly transported me back to Margaret's cozy kitchen.
When the icing was ready, I drizzled it over a freshly baked batch of lemon cupcakes and marveled at the way it glistened in the light. I couldn't wait to share my newfound recipe with my family and friends, who were equally impressed by the glossy finish and burst of flavor that the Glacé Icing brought to the cupcakes.
From that day on, Glacé Icing became a staple in my baking repertoire. I experimented with different flavor variations, adding a hint of vanilla or a splash of almond extract to create unique combinations that never failed to impress. Each time I made the icing, I thought of Margaret and the special bond we shared over our love of baking and sharing recipes.
Over the years, I continued to collect recipes from various places and people, always eager to learn new techniques and flavor profiles to enhance my culinary creations. But the Glacé Icing recipe remained a favorite, a timeless classic that never failed to delight both the eyes and the taste buds.
As I grew older, I passed on the recipe to my own grandchildren, sharing with them the story of how I had discovered it on that fateful afternoon at Margaret's house. They listened with rapt attention, eager to try their hand at making the Glacé Icing themselves and carrying on the tradition of baking and sharing recipes that had been passed down through generations.
Now, as I sit in my kitchen surrounded by the comforting scents of butter and sugar, I can't help but smile as I think back on that moment when I first stumbled upon the recipe for Glacé Icing. It may have been a simple mixture of sugar and water, but to me, it was a symbol of friendship, creativity, and the joy of sharing something special with the ones we love. And for that, I will always be grateful to Margaret and the sweet memories we created together in the kitchen.