Egg-less Frosting
Ingredients
Directions
Make the frosting
Soak the gelatine in cold water for ½ hour.
Add boiling water to the soaked gelatine.
Mix in the powdered sugar and flavor to taste.
Finish
Spread on cake while warm.
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 with the liquid to give the frosting body and a spreadable, eggless structure.
- Powdered sugar
- Provides sweetness and bulk, thickening the frosting as it dissolves.
The step that matters
Spread on cake while warm. Gelatine sets as it cools, so once the mixture firms it becomes hard to spread smoothly over the cake.
“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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