This glaze icing recipe, also referred to as cake glaze by many, is a mere two ingredient recipe that is absolutely easy to make. It adds that extra little oomph to desserts with in just a drizzle form and also works wonders as a cake covering.
The icing is in a pourable consistency when just prepared and should be used immediately. Left at room temperature, it will crust and set into an opaque white finishing.
Glaze icing requires only 2 main ingredients, i.e. warm water and icing sugar. The icing is complete with just this 2 ingredients. Add a few drops of lemon juice into it and the whole icing turns into a heavenly citrus-y topping that is absolutely delicious. Try it and you will know!
And as in other cake frosting (except for chocolate based ones), since the base color is opaque, this icing can be colored to just about any color.
Here is the full printable version of my glaze icing recipe. Right below are my notes on how to cover cakes with glaze icing, be sure to check it out too!
- 170 g icing sugar sifted
- 2 tablespoon hot water
- 10 drops of lemon juice optional
- food coloring optional
- Place icing sugar in a heatproof bowl. Add hot water to the icing and stir.
- Place the mixture over a double boiler and whisk until mixture is smooth and lump-free.
- Add lemon juice and coloring (optional) and stir well. Remove from heat and use immediately to prevent the icing from crusting.
- This amount is sufficient to coat the top of an 8 inch round cake.
How to cover cake with Glaze Icing
Here is how this icing can be used to cover cakes:
1. Cake top only (Glaze as a layer of topping on the cake top)
- Dust the cake top with a little icing sugar. This will avoid the butter from the cake from seeping into your glace icing. Cut a long piece of parchment paper. The length should be enough to wrap along the sides of the cake. Add an extra 5 inches allowance for wrapping.
- Wrap the paper around the cake tightly (not leaving a gaps for the icing to slip through) and secure with a paper clip. Make sure it is tightly wrapped around the cake. Otherwise the glaze will drip to the sides of the cake.
- Slowly pour the warm glaze onto the cake in circular motion, starting from the center of the cake, moving towards the out edge of the cake. Let the icing to set completely before removing the parchment paper.
2. Cake top and side drips
- Follow the same steps above but just don’t wrap the cake with parchment paper.
- Pour the glaze on the cake starting from the center. And as you move to the outer edge, let the icing drip to the sides of the cake. For more drips, fill remaining glaze icing into a piping bag. Squeeze it at the top edge of the cake, letting the icing drip on the sides of the cake naturally.
And that's pretty much my glaze icing recipe for you.
Happy decorating 🙂
Do we double boil it?
There is no need to double boil.
Hi there, can i use this icing to cover my cake completely? I mean both the top and the sides, just as we do with royal icing.
This icing is of a pourable consistency. While you may be able to pour it over the top and the sides of the cake to cover them, you will not be able to smooth it with a palette knife like you could with royal icing.
In your instructions you tell us in step 3 for the cake icing to remove from heat??? We are to put the hot water in the bowl with the powdered sugar. When and why do we put something on the stove? Please clarify. Thanks
Thanks for pointing out. The icing should be placed on a double boiler and whisked until smooth. I have added this process in step 2. Thanks again.