Gelatine Icing
Ingredients
Directions
Soak the gelatine in the water until soft.
Place the soaked gelatine over hot water until dissolved.
Add the powdered sugar and beat well.
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
- Granulated gelatine
- Sets the icing so it firms as it cools, giving it body and a glossy hold.
- Powdered sugar
- Provides sweetness and bulk, thickening the liquid into a spreadable icing.
The step that matters
Dissolving the soaked gelatine over hot water. Gelatine must fully dissolve without boiling. Overheating weakens its setting power, and undissolved granules leave a grainy, uneven icing.
“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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