Home › Ornamental Icing › To Make Water Icing

To Make Water Icing

Take any quantity of powdered sugar you require, add cold water enough to it to form a thick paste (remember, it will not take much); beat well, and if too thin so that it runs too much, add a little more sugar. To every pound of sugar, add as much cream of tartar as will lie on a twenty-five cent piece (a level teaspoonful); when this icing is prepared, spread it with a knife over the cake, and allow it to dry; you can then ornament or decorate it with icing sugar in the same manner as for a bride's cake, or use a sweet jelly, such as red currant" or "quince." 66 This water icing may also be colored a light shade of pink with "cochineal," or a light cream color with saffron. For a mauve color, add a drop of indigo blue to the pink color; but remember none of these colors must be heavy, as they are objectionable and in bad taste. Water icing is used for tops of pound, sponge, and other cakes, also for tops of jelly cakes. (See design for jelly cake, page 353.)