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Dessert

Gelatine Frosting

A spreadable frosting made with gelatine, orange juice or water, confectioners' sugar, and lemon or vanilla extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Gelatine Frosting

Ingredients

Directions

Make the frosting

  1. Dissolve the gelatine in hot orange juice or water.

  2. Add the extract and gradually mix in the confectioners' sugar, beating constantly until the mixture is spreadable.

Set and cut

  1. Let it harden slightly, then cut into slices or squares according to the shape of the cake.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable frosting as it cools.
Confectioners' sugar
Adds sweetness and bulk, thickening the frosting to a spreadable consistency.

The step that matters

Beating in the sugar. Sugar must be added gradually while beating so it dissolves and blends evenly; adding it all at once can leave lumps and an uneven, hard-to-spread texture.

“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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