On Oct 31, 2005, at 20:07, Martha Krieg wrote:
Yes, our icing sugar has cornstarch in it too - that's what gives it
that silky feel when you rub it between your fingers, and what makes
it thicken up instead of just turning to syrup when you add milk or
water to it for a glaze.
Hah! That explains everything! :) I'm not a fanatic of sweet things in
general, but I do get an urge about twice a year and almost all of my
American famiy (with the exception of the second-in-line stepchild)
adores sweets, so I've learnt to bake and do, every once in a while.
And I could never figure out what it was about American icing that I
disliked even more than I did about the Polish icing...
Our icing is made with plain sugar - melted. It's melted and cooked "to
a degree" (there are 3 degrees, the 3rd being the thickest) of syrup,
then thinned out with flavourings (and water, if necessary) before
being spread over the cake; the thickness comes not from extra
ingreients, but from extra time you spend sweating over the stove and
stirring the xyz-d stuff... So it's crispy when it dries after coming
out of the oven, not at all like the soft American icing. It's also
almost never white, the way American icing is; it's more like the
underside of creme caramel and creme brulee (both favourites)...
--
Tamara P Duvallhttp://t-n-lace.net/
Lexington, Virginia, USA (Formerly of Warsaw, Poland)
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