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Glace Icing

1 lb. Icing Sugar
3-1/2 tblspns. Water
Sieve the sugarto eliminate all lumps. Put the warm water in a basin and add the icing sugar gradually, beating all the time with a wooden spoon. The basin should be placed over warm water, but the icing should not be allowed to get more than lukewarm, or it will be lumpy and dull. When ready for use, it should be the consistency of thick sauce that will flow over and coat the back of the spoon. This icing is inclinedto be transparent, but a second coat can always be put on if necessary. If it is too soft, add a little more sugar.