|
Before you start, you will need -
- 2 pounds powdered sugar (sifted)
- Boiling water
- Orange and Lemon Flavor oil about 2ml of each or 4ml of one. (found in our store)
- About an 8th of a tsp of citric acid. (found in our store)
Tip: I use a syringe to add oils. They are very concentrated.
Put powdered sugar, oils, & citric acid in large bowl. Slowly add boiling water a tablespoon at a time. Mix with whisk. Mixture will be VERY THICK. Divide into separate containers before thinning down. Tip: Add color before thinning Thin with boiling water. When you are ready to use, it should be the consistency of honey.
(thanks to Susi Hildebrand for this recipe)
ROYAL ICING
Before you start, you will need -
- 2 large egg whites , or more to thin icing
- 4 cups sifted confectioners' sugar , or more to thicken icing
- Juice of 1 lemon
Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. Break up the icing into separate containers and mix in prefered colors. The icing may be stored in an airtight container in the refrigerator for up to 3 days. Makes about 2 1/2 cups.
|
|
