Frosting Without Egg
Ingredients
Directions
Dissolve the potato starch in just enough cold water.
Cook the mixture until it becomes transparent.
Partially cool the mixture and thicken it with powdered sugar.
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
- Poland starch
- Thickens the frosting as it cooks and swells, giving it a smooth, set body without eggs.
- Powdered sugar
- Sweetens the frosting and stiffens it further once the cooked mixture has partly cooled.
The step that matters
Cook the mixture until it becomes transparent. Starch only thickens fully once its granules have swelled and gelatinized with heat. Stopping early leaves a weak, cloudy frosting that can taste starchy.
“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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