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How to make the gooey icing on tarts? Not royal icing..

How do you make the white liquid creamy icing or custard on top of mini tarts and pastries?

It looks different than royal icing. Thanks.

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  1. I think you might be talking about a powdered sugar glaze. Is just powdered sugar mixed with enough milk to make it the right consistency. I don't know the measurements, but it takes just a little milk to turn the sugar into a glaze.

    I usually add a bit of vanilla or almond extract. Unless it's a real thin layer, the glaze will stay soft with just a thin crust on top.

    2 Replies
    1. re: love2bake

      Thanks, I think this is what I am looking for. In Paris I saw some pastry shops that had these tartlets with white frosting that covered the whole top. It looked like liquid glue, but no shell on them. Do you know how long this lasts if left outside or in the refrigerator?

      1. re: SundayBrunch

        You can also make it with water instead of milk. This will last indefinitely at room temperature. Either will last a long time in the fridge, though you should make a new batch each time you bake. It literally takes seconds to make.

        Just pour powdered sugar into a bowl, then drizzle in milk or water and whisk, whisk, whisk until smooth. I actually use a fork instead of a whisk. You want to start with very little liquid and just beat the heck out of it until it forms a smooth glaze. You drizzle in drops at a time until you get the right consistency. The less liquid you use, the thicker and whiter the glaze will be. More liquid and the glaze will be thinner and more transparent.

        Some examples below of powdered sugar and water. One has vanilla beans in it too for speckles and flavor. Is this similar to what you saw?

         
         
         
         
    2. A picture would help. Can you find one?

      1 Reply
      1. re: chowser

        I second this. Five replies (before mine), four different guesses as to what it is. Picture will clarify matters.

      2. Possible it's meringue?

        1. You are probably looking for a Butter Cream frosting. There are a number of recipes on the 'net. Avoid any recipe that calls for shortening (Crisco etc.) Use unsalted premium quality butter. It is very simple to make.

          3 Replies
          1. re: Candy

            if the OP saw this topping in Paris, it wasn't butter cream...they simply don't *do* American-style buttercream.

            They occasionally use cooked buttercreams, but most assuredly NOT on tarts.

            1. re: sunshine842

              Yeah, and as a side note, I wish that people wouldn't call the powdered sugar icing "buttercream" - too easy to confuse it with the real thing. And too many people think it IS the real thing.

              1. re: sandylc

                people do that? SMH

          2. I think you're talking about pastry cream: http://www.marthastewart.com/312893/p...

            1 Reply
            1. re: lowereastrittenhouse

              I agree with others we need more info or a photo; in the meantime I'll agree with lower that I think OP is looking for pastry cream.