Marshmallow Icing
Ingredients
Directions
Soak the gelatine in 8 tablespoons of water.
In a separate bowl, mix the granulated sugar with 8 tablespoons of water.
Combine the soaked gelatine and sugar mixture, then beat until very stiff.
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 and stabilises the whipped foam, giving the icing its firm, elastic body.
- Granulated sugar
- Provides sweetness and body, thickening the liquid so it can hold whipped air.
The step that matters
Beat until very stiff. Beating whips air into the mixture to form a foam. Beating long enough lets the foam hold its shape as the gelatine sets, so the icing stays firm rather than collapsing.
“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.