Confectioners' Frosting
Ingredients
Directions
Boil ⅓ cup sugar and ⅓ cup water for five minutes.
Stir in sifted confectioners' sugar and 1 teaspoon extract until a spreadable paste forms.
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
- Sugar
- Dissolves into the boiled water to form a syrup that sweetens and loosens the mixture.
- Confectioners' sugar
- Adds sweetness and body, thickening the liquid into a spreadable paste.
- Extract
- Adds flavor and aroma to the frosting.
The step that matters
Stir in the sifted confectioners' sugar. Sifting removes lumps so the sugar blends smoothly into the syrup. Adding it gradually and stirring until the paste forms lets you control thickness, since the sugar stiffens the liquid as it dissolves.
“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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