Glacé icing Recipe
French · Dessert · 5 min total
A simple, glossy icing that sets hard, perfect for glazing cookies, cakes, and pastries. This classic recipe uses confectioners' sugar and liquid to create a smooth, pourable finish.
5
min prep
min prep
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 cups confectioners' sugar, sifted
- 2 tablespoons milk or water
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup or glucose (optional, for extra shine)
Instructions
- Sift the confectioners' sugar into a medium bowl to remove lumps.
- Add the milk or water and vanilla extract. Whisk until smooth and thick. If using, add corn syrup and whisk until glossy.
- If the icing is too thick, add a few more drops of liquid; if too thin, add more sifted sugar.
- Use immediately to glaze cooled baked goods. The icing will set hard in about 30 minutes.
Tips
- For a citrus flavor, replace vanilla with 1 teaspoon lemon or orange juice and add a pinch of zest.
- To tint the icing, add a few drops of food coloring and mix well.
- Store leftover icing covered at room temperature for up to 2 days; re-whisk before using.
- Use a piping bag or spoon to drizzle over pastries.
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