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Preparation: Royal Icing - Eggwhite Icing - Sugar Icing
(Basic recipe: 500g royal icing, 75ml water)
Stir half of the powder with water with a hand mixer or a food processor with a rough whisk for approx. 3 min. Afterwards add the remaining powder and stir it for another 3 min. In order to fix or for gingerbread houses use 5-10 ml less water. For thinner glazes use 5-15 ml more water.
You only need to mix the powder with water - and you can start making flowers, blossoms and many more decorations. The mass will become hard. Also suitable for glazing pastry as well as for fixing and decorating gingerbread houses. You can colour the glaze with our liquid food colourings.
Ingredients: sugar, CHICKEN PROTEIN, acidifier: citric acid.
Allergens: chicken egg.
Contains 500 gram.