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Dessert

Marshmallow Icing

A sweet icing made by melting fresh marshmallows with hot water and beating into a white glaze.

From an old cookbook · modernised transcription
By Colville, Jessie Henderson. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Marshmallow Icing

Ingredients

Directions

Melt the marshmallows

  1. Put one-quarter pound of fresh marshmallows and three tablespoonfuls of hot water into a double boiler.

  2. Let stand until melted on the back of the range.

Finish and spread

  1. Beat into white icing.

  2. Spread on cake at once.

By Colville, Jessie Henderson. [from old catalog]. 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. See the original page.

Explore the science

What each ingredient does

Fresh marshmallows
Melt into a sweet, smooth base that gives the icing its body and gloss.
Hot water
Helps the marshmallows melt evenly into a smooth, pourable liquid.

The step that matters

Spread on cake at once. Marshmallow icing stiffens quickly as it cools and sets, so it becomes hard to spread if left to stand.

“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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