Transparent Icing is a kind of icing used on cakes and pastries to give a light, sweet finish. It can also be used to coat
Royal Icing. The icing should be used as soon as it has been made, otherwise it will become too thick.
1 lb. cube or loaf sugar
6 fl. oz. water juice of
Dissolve the sugar in the water in a large saucepan over moderate heat, stirring frequently. Increase the heat to high and bring the mixture to the boil, without stirring, until the syrup reaches 230°F (110°C) on a sugar thermometer, or until a little of the syrup dropped into a small bowl of cold water forms a long thread. Remove the pan from the heat. Pour the syrup into a medium-sized mixing bowl. Add the lemon juice and beat the icing with a wire whisk or rotary beater for 10 minutes, or until it is thick. The icing is now ready to use.