Gelatine Frosting
Ingredients
Directions
Dissolve the gelatine in the boiling water and strain the mixture.
Add powdered sugar gradually until the desired thickness is reached.
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 when cooled, giving the frosting body and a firm, glossy structure.
- Powdered sugar
- Thickens the liquid and adds sweetness to the frosting.
The step that matters
Adding the powdered sugar gradually. Adding sugar in small amounts lets you control thickness; too much at once makes the frosting stiff and hard to spread. Gelatine sets as it cools, so the frosting thickens further after you stop adding sugar.
“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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