Made From Marshmallow Iciline
Ingredients
Directions
Dissolve the Marshmallow Iciline in lukewarm water until thoroughly dissolved.
Combine the dissolved mixture with the sugar and glucose in a mixing bowl, then mix everything together by hand.
Beat the mixture for 20 to 30 minutes until light, depending on the speed of your beater.
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
- Marshmallow iciline
- Provides the foaming and binding structure that makes the icing light and airy when beaten.
- Xxxx sugar
- Supplies sweetness and bulk, giving the icing its body and fine, smooth texture.
- Glucose
- Adds moisture and softness, helping the icing stay pliable and resist drying out.
The step that matters
Beating the mixture. Beating incorporates air into the dissolved binder and sugar, so it becomes light. Under-beating leaves the icing dense, while the required time depends on beater speed, so check texture rather than relying on the clock alone.
“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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