Gelatine Frosting
Ingredients
Directions
Dissolve the gelatine in boiling water and strain it.
Thicken the mixture with powdered sugar and add flavoring.
Beat until the mixture is white and fluffy.
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 the liquid into a light, firm structure that holds the frosting's shape.
- Powdered sugar
- Thickens the mixture and adds sweetness.
The step that matters
Dissolve the gelatine in boiling water and strain it. Gelatine must dissolve completely to set evenly. Undissolved granules leave specks and weak spots, so straining removes any remaining lumps before the mixture is thickened and beaten.
“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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