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Pure Sugar, Maize Starch
Preparation and Usage:
Icing Sugar – Royal Icing2 egg whites,500g Gem Icing Sugar,1 teaspoon lemon juice,1 teasp. glycerine (optional).Place the egg whites and lemon juice in a bowl and whisk until frothy. Add the icing sugar a tablespoon at a time and beat well with a wooden spoon after each addition. The icing is ready when it is glossy and stands in firm peaks. Add the glycerine at this stage. Cover with a damp cloth and keep airtight for at least one hour before use.
Store in a cool dry place.
16 Calories per 4g or level teaspoon