Sugarpaste recipe - Tried &Tested by us Makes 625g 1 egg white made up from dried egg albumen (see recipe on pack) 2 tablespoons liquid glucose 625g icing sugar A little white vegetable fat/shortening if required like Trex A pinch of CMC or Gum Tragacanth if making sugar flowers/modelling Put the egg white and liquid glucose into a bowl, using a warm spoon for the liquid glucose. Sift the icing sugar into the bowl, adding a little at a time and stirring until the mixture thickens. Turn out onto a work surface dusted liberally with icing sugar and knead the paste until soft, smooth and pliable. If the paste is a little dry and cracked, fold in a little vegetable fat and knead again. If the paste is very soft and sticky, add a little more icing sugar or to stabilise further a pinch of CMC or Gum Tragacanth. Put immediately into a polythene bag/cling film and store in an airtight container. Keep cool room temperature, or can refrigerate. Bring back to room temperature and knead thoroughly before use. Can be frozen for up to 3 months.
Posted on: Sun, 06 Oct 2013 22:39:13 +0000
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