This cold icing for cakes and desserts will allow you to finish your fruit mousse and other cakes with a beautiful shiny appearance which will also have the advantage of protecting from the air. Very easy to make cold icing, that is to say a kind of apricot jam without pieces, to which glucose is added. You will be able to realize marvelous decor in all serenity.
Cold icing for cakes
- 500 g pie topping (blond or apricot jam without pieces)
- 50 g water
- 100 g glucose
- In a saucepan, put the pie topping or apricot jam without pieces, add the water and weigh the glucose over it. To prevent the glucose from sticking to your hands, dip them in cold water to take the glucose.
- Heat this preparation gently until boiling, then pour the cold icing for cakes into an airtight box and allow it to cool before closing the box for refrigerated storage.
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.