The simple way to create the perfect frosting for cake, cupcakes, and cookies.
HOW TO MIX:
With electric mixer, beat icing mix with 4 tablespoons water at medium speed for 6-9 minutes. Icing should hold stiff peaks. If icing is too stiff, add 1 tsp. water and beat. Continue to add water, 1 tsp. at a time until icing is the desired consistency.If icing is too soft, add 1 tsp. confectioner’s sugar and beat. Continue to add confectioner’s sugar 1 tsp. at a time, until icing is the desired consistency. To thin icing for filling in design, add 1/2 tsp. water per 1/4 cup icing. Icing is ready for flowing when a small amount dipped back into to mixture takes a count of 10 to disappear. Add additional water as needed.
INGREDIENTS: Confectioner’s sugar (sugar, corn starch), sugar, dried egg albumen, corn starch, gum arabic, cream of tartar, salt, ammonium aluminum, artificial flavors. Made in a facility that also processes nuts, peanuts, tree nuts, milk, soy, egg and wheat products.
1 year if kept in cool, low humidity environment.