Glace Icing

Makes enough to cover a 22 cm (9 in) round cake.


185 g (6 oz) icing sugar

1 teaspoon unsalted butter, softened

4-8 teaspoons milk or water

food coloring


1. Sift the icing sugar into a bowl and stir in the butter and enough milk or water to make a thick paste.

2. Color the icing at this stage if necessary.

3. Warm slightly in a microwave or by standing the bowl in a pan of hot water, until thick and pourable.

4. Use immediately to prevent a crust forming and pour over the cake while warm.


1. Citrus Icing - use lemon or orange juice in place of the milk

2. Chocolate Icing - stir in 4 teaspoons sifted cocoa powder

3. Strawberry Icing - stir in a little pink food coloring and strawberry essence

4. Passionfruit Icing - use passionfruit pulp in place of the milk


*I got this recipe from "The Essential Cake Decorating Guide" from Thunder Bay Press in San Diego, CA.  I substituted pineapple juice for the milk, but there wasn't a very strong pineapple flavor.  I have tried the Citrus Icing and it was very lemony.  Although it says there should be enough for a cake, I needed to make a double batch to cover my cake.

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