For basic icing 2 cups powdered sugar 4 tbsp. water 1 tbsp. lemon or orange juice For chocolate icing 6 oz. dark chocolate shavings 1 ¼ cup sugar ½ cup water ½ tsp. seed oil
For basic icing
- Sift the powdered sugar, collecting it in a bowl.
- Add the warm water and stir briskly with a whisk until creamy and not too runny.
- Add the orange juice to flavor the icing and mix well. This is a basic icing that can be used to give a sweet touch to a dish and improve the look of your dessert.
- Icing can be stored for up to 2 days in an airtight container at about 43° F (6 ° C). Approximately 11 oz. of icing are sufficient to cover a cake with a diameter of about 9 inches.
For chocolate icing
Perfect for giving firmness to your desserts, this icing is the ideal way to cover a Sachertorte.
- To prepare, it is best to use the dark chocolate, because it resists more heat and melts less easily.
- Add the water and sugar to a saucepan. Place over low heat and stir until the sugar is fully dissolved. - Bring the syrup to a boil, then remove the pan from heat and let cool.
- In the meanwhile, melt the chocolate in a bain marie.
- Then add the syrup to the melted chocolate, stirring constantly.
- Once all mixed, remove the mixture from the heat and, stirring constantly, add half a tablespoon of vegetable oil, or 3 tbsp. butter to give luster and creaminess to the icing.
- Keep the chocolate icing in a cool, dry place.
- Do not place it in the fridge because the cocoa butter would separate from chocolate and the icing would loose its characteristic shiny appearance.