Fondant & Icing Powdered Sugar
- Extra fine and silky for smoother icings and fondants
- Product of the USA
- Manufacturer: India Tree
- Weight: 12 oz.
Questions & Answers
Fondant and icing powdered sugar
1. Measure the sugar and powdered egg whites into a medium-sized bowl.
2. Sift the sugar/egg whites mixture into the bowl of a standup mixer with a whisk attachment, approximately one-half cup at a time. Use the back of a large spoon to break up any clumps and to force the sugar through the sieve.
3. Add HOT water** to the egg and sugar, a little at a time, while mixing at medium speed. Scrape down the sides of the bowl often. Continue mixing, until the icing forms peaks when the whisk is lifted out.
4. Transfer the stiff icing into an airtight container. Use immediately or store at room temperature for up to two weeks, or in the refrigerator or freezer for longer.
5. Stir to restore original consistency, but do not beat again. While working with royal icing, cover the bowl with a damp cloth or plastic wrap to prevent drying.
6. Divide the stiff icing into separate bowls for each color. Icing should be at room temperature when color is added.
7. Consult our Natural Colors color guidelines for help in creating various colors.
8. Colors should be at room temperature. Shake each vial of coloring vigorously before each use.
9. Add INDIA TREE Natural Decorating Colors a few drops at a time, stirring well with the flexible spatula after each addition.
10. When you have achieved the desired color, stir, stir, and stir again, scraping the bottom and sides of the container with the spatula, making certain that the color is distributed throughout the icing.
11. To thin the icing for flooding, add more HOT distilled water,* a few drops at a time. After each addition of water, repeat the process in Step 10.