Gelatine Frosting
Ingredients
Directions
Dissolve the gelatine in the boiling water and strain it.
Add powdered sugar to thicken to your desired consistency.
Incorporate your choice of flavoring.
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, glossy frosting that holds its shape when cooled.
- Powdered sugar
- Thickens the mixture and adds sweetness, giving the frosting body.
The step that matters
Dissolve the gelatine fully in the boiling water. Undissolved gelatine forms lumps and weak spots, so the frosting sets unevenly. Straining removes any remaining granules so the texture stays smooth.
“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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