Glacé icing

Glacé icing, also known as water icing or simple icing, is a smooth, glossy topping made from powdered sugar and a liquid, typically water or lemon juice. It is a classic British and American confectionery staple, most famously used to coat and sweeten the top of a Dundee cake or a classic iced bun. Its simplicity allows it to set into a hard, sweet shell, providing a delightful textural contrast to the soft cake or biscuit beneath.

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🍽️ Nutrition at a glance

This icing is extremely high in carbohydrates, almost exclusively from sugar, and is virtually devoid of protein, fat, or significant micronutrients. A typical serving, which is a thin layer on a cake or bun, contributes roughly 50-100 calories, but its primary nutritional role is as a source of quick energy and sweetness.

Nutrition breakdown

Calories	230 kcal
Protein	0 g
Carbs	57 g
Fat	0 g
Fiber	0 g
Sugar	56 g
Sodium	5 mg
Calcium	2 mg
Iron	0.1 mg
Potassium	5 mg
Magnesium	1 mg
Phosphorus	1 mg
Selenium	1 µg
Copper	0.01 mg
Manganese	0.01 mg

Per 1/4 cup (60 g) · estimated, varies by recipe

💡 What's interesting

Glacé icing is nutritionally unique for its almost pure sugar composition, making it a concentrated source of quick energy but offering no other nutritional value. Culturally, its simple, shiny finish is a hallmark of traditional home baking and festive treats, symbolizing a touch of simple, sweet indulgence.