Water Icing (glacé icing)
This is the easiest and most economical icing that you can make at home. It is best used for sponge cakes, yeast buns, donuts and the like. When making add water to the icing sugar with care because it is very easy to end up with runny icing that will not stay on the cake. This icing can be flavoured and coloured if desired. It is a good idea to have a jug of hot water and a palette knife to smooth the icing on. Simply warm the palette knife in the hot water. This will help you spread the icing more easily.
Experiment with this versatile confection. Create an easy chocolate icing by simply adding some powdered cocoa. Subtle flavorings such as vanilla, almond or peppermint extracts can enhance the icing and completely change its character. Try replacing some of the water with rum or a raspberry liqueur for an elegant touch.
For mandarin or orange water icing, replace the boiling water with the same amount of juice plus 1-2 tsp finely grated zest. For lemon water icing, reduce the water to 1 Tbsp. and add 1 Tbsp. freshly squeezed lemon juice and the finely grated zest of a lemon. For coffee water icing, add 3 tsp instant coffee to warmed water with 1/2 tsp grated lemon zest. For ginger water icing, add a little finely sliced stem ginger in syrup and use the syrup in place of the water. the possibilities are endless.
You can also make a delectable caramel glaze using heavy cream and brown sugar. Add a pinch of sea salt and you have a salted caramel glaze that will complement many types of pound cakes, pies and cheesecakes, especially those featuring fall flavors, like apple and pumpkin.
Basic recipe:
2 1/2 cups powdered sugar
2 Tbsp water, plus more as needed (or orange juice, lemon juice, etc.)
Sift the powdered sugar. Put 2 cups of the sifted sugar into a large mixing bowl. Add 2 tbsp. warm water. Beat on high with a hand mixer until smooth and creamy.
Add some sifted sugar by spoonfuls if the icing is too thin for your project. Beat well following each addition. Beat on high to blend thoroughly.
Add warm water, 2 drops at a time, to thin the icing if you are making a glaze to drizzle over a dessert. Beat well on high.
Use the icing immediately, or store in a tightly sealed plastic container in the refrigerator for up to a week. Beat it again before using following a period of storage.
