Icing for cake
12 servings
5 minutes
Icing for cakes is a delicate and airy glaze originating from British pastry tradition. Its roots go back to the 18th century when royal cakes were adorned with exquisite patterns made of sugar paste. Icing features a smooth texture and a subtle balance of sweetness with a light tang of citric acid. When prepared correctly, it becomes thick enough for intricate designs while remaining flexible, allowing for refined decorations. This icing is perfect for decorating festive desserts, giving them an elegant appearance and delightful flavor that harmonizes with airy sponge cakes and butter creams.
1
We separate the egg white from the yolk.
- Chicken egg: 1 piece
2
Whisk with a whisk, but not with a mixer. The mixture should be slightly frothy, but not thick! Whisking time is about 5 minutes.
3
Gradually add powdered sugar.
- Icing sugar: 200 g
4
The mixture should be thick but still able to be squeezed out of a piping bag.
5
At the end, we add citric acid.
- Citric acid: 1 teaspoon
