Icing Made with Gelatine
Ingredients
Directions
Dissolve the gelatine in boiling water over heat until fully dissolved.
Strain the mixture.
Gradually pour the strained mixture onto icing sugar, mixing to form a stiff paste.
Season 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
- Sets when cooled, giving the icing its firm, stiff body.
- Icing sugar
- Provides sweetness and bulk, stiffening the paste into a spreadable icing.
The step that matters
Adding the strained gelatine mixture to the icing sugar. Pouring the liquid gradually lets it blend evenly into the sugar without lumps. Adding it too fast can leave dry pockets or a runny result, so the paste may not stiffen properly.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.