Tate & Lyle royal icing sugar
£1.09 (£2.18 per kg)
Fairtrade Icing Sugar (93%), Dried Egg White, Anti Caking Agent E341, Citric Acid
Preparation & Storage
- To make icing: (To cover a 20cm/8inch round marzipanned cake). 500g Tate & Lyle Sugars Royal Fairtrade Icing Sugar 4 tbsp water. To make a traditional hard set icing sift the royal icing sugar. Put 2 tbsp of water in a largemixing bowl, beat in 250g of water in a large mixing bowl, beat in 250g of the sugar. Add the remaining water and sugar and beat again until the icing is standing in straight peaks, this takes 10-15 mins by hand or 5-7 minutes using an electric mixer. If the icing is too runny, add a little more sugar. If the icing is too stiff, add a few drops of water. To make a softer set icing beat in 1 tsp of glycerol. To make a softer set icing beat in 1 tsp of glycerol. To make a snow scene beat in 3 tsp of glycerol, apply evenly to the marzipan surface of the cake, then make peaks with the back of the spoon. To make flat icing beat in 1 tsp of glycerol, cover and leave to stand for 24hrs in a cool place. After standing beat to restore consistency: always apply over a layer of almond paste.
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