Directions: Mix at medium speed, 1 lb of mix and 5 tablespoons water, beat until icing stands in peaks. Flavor and color as desired.
Picture of flow: add 1 tablespoon water to each 1/2 cup of royal icing prepared as above. Mix by hand.
Atomized Glucose Also known as Glucose Powder. Used in pastries, ice creams, sorbets, and confectionery. Contrary...
Adds sweetness, body, and moisture to candies, jams, jellies, marshmallow