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To Prepare Ice for Icing

A method for preparing ice to chill cream for icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Prepare Ice for Icing

Ingredients

Directions

Prepare the ice bath

  1. Break the ice into small pieces, almost to powder.

  2. In a cool part of the house, mix the ice and salt in a bucket.

  3. Ensure there are holes in the bucket to drain melted ice.

Chill the cream

  1. Place your cream in an ice pot and cover it.

  2. Immerse the ice pot in the ice and salt mixture, ensuring it touches all sides.

  3. Stir the cream with a spatula or spoon every few minutes, moving the ice from the edges to the center.

  4. If using a form, seal the bottom and move it in the ice carefully.

Recipe from a historical cookbook (Internet Archive).

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

Cream (in the method)
Fat and water base that freezes into a smooth, creamy texture when chilled and stirred.
Rock salt
Lowers the melting point of the ice, so the bath gets colder than ice alone.

The step that matters

Stirring the cream while it chills. Stirring keeps the cream in contact with the cold surface and prevents ice crystals from forming in it, giving a smoother result. Moving ice from the edges to the center keeps the bath evenly cold.

“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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