Name: Marshmallow Icing
Ingredients: 2 tablespoons gelatine; ½ cup water; 2 cups powdered sugar

Marshmallow Icing

Ingredients

2 tablespoons gelatine
½ cup water
2 cups powdered sugar

Directions

Dissolve the gelatin in the water.
Add the powdered sugar and beat until stiff enough to spread on 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

What each ingredient does

Gelatin: Sets the water into a firm, elastic structure that holds the icing's shape.
Powdered sugar: Provides sweetness and bulk, stiffening the mixture into a spreadable icing.

“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.