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Dessert

Gelatine Frosting

A sweet, stiff frosting made from gelatine, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Gelatine Frosting

Ingredients

Directions

Prepare the gelatine

  1. Dissolve the gelatine in the cold water.

  2. Add the boiling water and strain the mixture.

Finish the frosting

  1. Stir in fine sugar until the mixture is stiff.

  2. Beat the mixture for a long time until well combined.

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

Gelatine
Sets the liquid into a firm, stable frosting structure once it has cooled.
Fine sugar
Adds sweetness and, as it is stirred in, helps thicken the mixture to a stiff texture.

The step that matters

Dissolve the gelatine fully before adding sugar. Gelatine must dissolve completely in the liquid. Undissolved granules stay as lumps and set unevenly, so the frosting turns grainy and cannot hold a smooth, stiff 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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