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Sugar Paste Icing

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Although time consuming to make... it is an item you can make and store in your refrigerator for several months and use it as needed! 1 lb powdered sugar 5 oz. Water 1/2 tsp of your favorite extract flavoring

Put the powdered sugar, water and extract into a heavy pan and heat on low, stirring continuously, until the sugar dissolves. Bring to a boil until your candy thermometer reaches 240ºF. Pour the hot syrup onto a cold wet working surface or marble board and let it cool slightly. Lift the edges of the syrup with a metal spatula and fold towards the center. Continue working around the syrup until the syrup forms a dense mass. Now it should be cool enough to work by hand. Knead like you would bread dough until you have a smooth white paste. Wrap and let cool completely before storing in the fridge. To use... Break off a piece in the size you need and place it in a bowl over a pan of hot water and heat gently until the mixture is the consistency of a thick cream. You may need to add some water or more flavoring.



 

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