This icing, also called water icing, is absolutely delicious and very chocolatey. It is also quite a sweet icing, but the unsweetened cocoa powder helps to offset the sweetness slightly. I adapted this recipe from the basic glacé icing using water and icing sugar, gradually discovering what ingredients and methods work best, and this is the result.
It is super-quick and easy to make, using only four ingredients and three easy steps. The finished icing has a gorgeous glossy sheen and a decadent texture and taste. A great cake to ice with it is my gluten, egg and dairy free chocolate cake, which is also a vegan cake and is nut-free. You could also try it on my chocolate oil cake, or as an alternative topping for my two-tone cupcakes, possibly swirled with vanilla glacé icing.
1 1/2 cups (375 ml) gluten-free icing sugar
3/10 cup (75 ml) unsweetened cocoa powder
1/5 – 3/10 cup (50 – 75 ml) warm water
few drops vanilla extract
Sift icing sugar and cocoa into a bowl and mix.
Gradually mix in water until desired consistency is reached.
Mix in vanilla extract. The icing is now ready to use!
My favourite thing about glacé icing is that it is so versatile, able to be flavoured in so many different ways. Feel free to experiment with substituting various other flavourings for the cocoa and vanilla, and please let me know how it turns out in the comments. 😉 Enjoy!