Full strength consistency. Yields 1 3/4 cup
1 lb sifted pure cane confectioners' sugar (4 cups)
2 tablespoons Color Flow Icing Mix ( I use WILTON Color Flow Mix
1/4 cup plus 1 teaspoon water.
Make sure all utensils are grease free. ** Tip: boil egg beaters to remove grease. **
- Mix all ingredients starting at slow speed (stay at slow if using a stand mixer) and increase to medium (if using a hand mixer).
- Mix for 8 minutes.
- Stir in desired icing colors (I use Wilton gel colors to keep full strength consistency).
- Keep bowl covered with a damp cloth to avoid drying. Color flow dries pretty fast.
- Links to:
Cookie Recipe and step-by-step instructions
Color Flow Icing Technique: How to decorate your cookies
Thinning Color Flow
Royal Icing as Color Flow: Coming Soon
1 comment:
Do you measure your powdered sugar & THEN measure or, do you sift THEN measure... I am never sure! Thank you!
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