Water Icing
Ingredients
Directions
Dissolve the gelatine in warm water.
Gradually beat in powdered sugar until the mixture reaches your desired consistency.
Add flavoring to taste.
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
- Gives the icing body and a firmer, glossy set as it cools.
- Powdered sugar
- Adds sweetness and thickens the liquid into a spreadable icing.
The step that matters
Beat in the powdered sugar gradually. Sugar thickens the mixture quickly, so adding it in small amounts lets you judge the consistency and avoid an icing that is too stiff to spread.
“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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