Royal Icing Mix (5 Lbs.)

DIRECTIONS:

1. MIX
Combine 1 lb. of Royal Icing mix with ¼ cup water into the bowl of your stand mixer (or a large bowl if mixing with an electric hand mixer). Mix on low until well combined. You should not feel any graininess when rubbing icing in between your fingers.

2. WHIP
Whip on medium-high until peaks form and icing is fluffy. (approx. 2-4 minutes with a whisk attachment and 5 to 6 minutes with a paddle attachment, might be shorter or longer depending on your mixer). Do not overmix. Your Royal Icing should be stiff at this stage. Stiffer icing is best for gingerbread house walls assembly, brush embroidery decorating, flowers, shell borders…

3. ADJUST CONSISTENCY
Add 1 tablespoon of water at a time to your Royal Icing to adjust its consistency to your decorating needs. We recommend using a rubber spatula at this stage to avoid introducing too much air to your royal icing. Color as needed.

Consistency tips:

Use your rubber spatula to draw a line in your royal icing after adding water and count how many seconds it takes for the line to disappear and the surface to smooth out.
• Dipping icing: 5-seconds rule. Let your icing rest for at least 10 minutes after adding water before dipping to give enough time for all the bubbles to come to the surface of your bowl.
• Flooding icing: 10-seconds rule. Use a toothpick or a cookie scribe to remove any bubbles in your flood or to bring your icing closer from your walls.
• Outlining icing: 15-seconds rule. Or find a happy medium between 10 and 15 seconds to use only one consistency for outlining and flooding and get perfect color matching every time.
• Decorating icing: 20 to 25-seconds rule depending on the size of your decorating tip (the smaller the hole the longer the time).

Use a teaspoon or a spray bottle to thin your icing with water. Add ½ Tbsp of sifted powdered sugar (10x or 12x preferred) to your icing at a time with a rubber spatula to thicken it.

ADDITIONAL TIPS:

• For shinier icing add 1 Tbsp clear corn syrup before adjusting consistency or let your cookies dry under a fan (or inside a dehydrator if available).

• To prevent color bleed, avoid overmixing, add Chefmaster Liqua-Gel® Brightener to your icing before adding other colors and let deep colors such as red, black, and navy sit overnight to develop and deepen naturally.

Close pouch tightly after each use.

Store in a dry, cool place and avoid exposure to direct sunlight, humidity or heat.

Mix or shake well before each use.

Do not leave container open for an extended period of time as clumping may occur due to moisture absorption.

INGREDIENTS: POWDERED SUGAR, DRIED EGG WHITES, CREAM OF TARTAR, AMMONIUM ALUM, GUM ARABIC, GUM TRAGACANTH, ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH.

ALLERGEN LISTING: CONTAINS: EGG