Recipes

Glacé Icing

Anthology of Crumbs
Oct 2
1 min read

Updated: Nov 3

Thin enough to flood, thick enough to pipe, this icing shines as it sets. Keep it covered with a damp cloth between uses so it stays as smooth as porcelain until the last cookie is finished.

Searing the Beef

Keep a damp cloth over the bowl if you need to step away so the surface doesn’t harden.
For fine detailing, keep the mixture thicker. For flooding, stir in a few extra drops of water.
Tint with natural food coloring for pastel hues, or layer for bolder shades.

Notes

In a small bowl, sift together the icing sugar and meringue powder.

Add the water gradually, a tablespoon at a time, stirring until the icing is smooth and glossy.

Adjust the water as needed to reach your preferred consistency for piping or flooding.

Instructions

2 cups (250 g) icing sugar

2 tablespoons (15 g) meringue powder

3 to 4 tablespoons (45–60 ml) water

Glacé Icing

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

Glossy and quick-setting, this icing becomes the finishing touch for cookies and decorations. Covered with a damp cloth, it stays smooth and ready, waiting like a painter’s palette until you return to it.

Servings :

Covers about 24 cookies

Calories:

Prep Time

10 min

Cooking Time

Rest Time

Total Time

10 min

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about me

I’ll preface this by saying I’m not a chef — just someone who loves to cook and needed a place to gather and share the recipes that have shaped my kitchen.

From the classics that are always on rotation to the discoveries I’ve stumbled upon along the way, you’ll find them here. Each recipe is shared in its original form, with Anthology’s Notes added at the end to reflect the tweaks and touches that suit our table.

Over the years I’ve tried to make many recipes my own, so you’ll also see those variations woven in.

Basically: cook, taste, adjust, and repeat.

— A

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