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Dessert

Gelatine Frosting

A light frosting made by dissolving gelatin in water and mixing with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Gelatine Frosting

Ingredients

Directions

  1. Soak the gelatine in cold water for 30 minutes.

  2. Dissolve the soaked gelatine in hot water.

  3. Add powdered sugar and stir until smooth.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Gelatine
Provides setting power, so the frosting thickens and holds its shape.
Powdered sugar
Adds sweetness and bulk, thickening the frosting as it dissolves.

The step that matters

Dissolve the soaked gelatine fully in hot water. Gelatine only sets properly when it is fully melted and evenly dispersed. Undissolved specks can leave the frosting grainy or weak, and gelatine that is overheated loses some of its setting power.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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