Recipes, Health & Facts

  • Recipes

    A good recipe demands the finest ingredients to bring out the best flavours, colour and texture of the dish. When it comes to icing sugar that means J Mungur’s Super Icing and Caster Sugar.

1. Glacé icing

Glacé icing is a smooth, runny, glossy icing made by beating icing sugar into water. Glacé icing is typically used to coat biscuits or cakes and has the advantage of setting hard. Its characteristic glossy sheen works well when mixed with food colouring.


A little boiling water can be used to melt the sugar thoroughly then add more water gradually, by the teaspoon, stirring after each addition until you’ve reached the desired consistency.

2. Butter cream

Buttercream is a type of light, fluffy icing made by beating together icing sugar and butter. Buttercream icings differ depending on which base is used:

-    Meringue (used in Italian or Swiss buttercream)
-    Egg yolks (used in French buttercream)
-    Butter (used in simple buttercream)
-    Shortening (used in decorators’ buttercream)

These are the most common bases.


Ingredients should be at room temperature.
For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the result is a light and airy buttercream that holds its shape better than regular buttercream. French-style buttercream is made in the same way, but with the addition of egg yolks, which produce a much richer icing.

3. Royal icing

Royal icing is a sweet, fluid paste made from whisked egg whites, icing sugar and lemon juice that sets solid. It is traditionally used to cover and decorate dense fruit cakes such as wedding and Christmas cakes.


675g/1½lb icing sugar
3 free-range egg whites
3 tsp lemon juice
1½ tsp glycerine
extra egg white to thin icing if required

Preparation method

1. Sieve the icing sugar.
2. Whisk the egg whites in a large bowl until they become frothy.
3. Add the icing sugar to the egg whites, a spoonful at a time, and fold in.
4. Add the lemon juice and glycerine and stir.
5. Beat the icing until it is very stiff and white and stands up in peaks.
6. Spread over the top and sides of the cake and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white and use to ice the sides and top of the cake using a palette knife.)
7. Transfer to a cake tin and seal up until ready for use.


To enjoy a healthy lifestyle it is important to eat a balanced diet. It is recommended that the average active male should consume around 2500 calories a day and a female 2000 calories. (UK Department of Health)

Within this calorie allowance, it is important to eat a varied diet of fruit and vegetables. However within every varied diet there is room for what you enjoy, be it a cake on a Sunday afternoon or a spoonful of sugar in your cappuccino.

Sugar is a natural source of carbohydrate and therefore can contribute to a healthy lifestyle.


Sugar is a natural carbohydrate made by plants. It contains no artificial preservatives, colourings or additives.

Starches and sugars provide 4 calories per gram. A level teaspoon of sugar (4g) contains 16 calories

For hundreds of year, sugar was Mauritius’ currency. The island’s economy has diversified now, but sugar is still a main export, as the vast fields of sugar cane covering the island will attest to. Mauritius produces some of the world’s best sugar.

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