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Marshmallow Icing-for Power Bakeries

A sweet icing made from sugar, water, glucose, marshmallow icing, cream of tartar, and optional sugar for kisses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Marshmallow Icing-for Power Bakeries

Ingredients

Directions

Make the base

  1. Bring 5 pints of water and 20 lbs of granulated sugar to a boil in a large pot.

  2. Remove from heat and let it cool.

  3. Transfer the mixture to a mixer (or use a jacket mixer to cook).

  4. Add 8 lbs of glucose and 1½ lbs of marshmallow icing, dissolving in 5 pints of water.

Whip and finish

  1. Add 1 oz of cream of tartar and beat for 20 minutes.

  2. For kisses, use 2 lbs of XXXX sugar and beat just long enough to mix.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Granulated sugar
Provides sweetness and the bulk of the syrup that sets the icing.
Glucose
Helps keep the icing smooth by discouraging sugar crystals from forming.
Marshmallow icing
Adds marshmallow flavor and a soft, light body.
Cream of tartar
Its acidity helps stabilize the whipped foam and limit sugar crystallization.

The step that matters

Beat the XXXX sugar just long enough to mix. Overbeating whipped sugar mixtures can incorporate excess air and make the icing stiff and dry. Mixing only until combined keeps it smooth and pliable for shaping kisses.

“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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