| 1 | *set a measuring cup in hot water & add glucose. |
| 2 | Stir until warm and thin. |
| 3 | Add as directed above. |
| 4 | **add almond extract and vanilla to taste. |
| 5 | Add this only at the end, to prevent icing from breaking down. |
| 6 | Don"t add butter flavor, may contain fat! using "fine" sugar & salt is not necassary as long as you aren"t going to press the icing through very fine decorating tips <#1,0,00, or 000>. |
| 7 | I use regular. |
| 8 | This icing is like the insides of marshmallows without the coating. |
| 9 | It is the same as 7-minute icing without the cooking time. |
| 10 | ***be sure all utensils used are grease-free. |
| 11 | Any bit of grease will break the icing down to soup. |
| 12 | Very good-tasting. |
| 13 | Great to use this type when adding coconut because it never crusts. |
| 14 | Great to decorate with. |
| 15 | Makes wonderful flowers, but remember, they don"t crust. |
| 16 | I have made flowers with it & they would crust ~ after a few weeks, but every time it rained, they got sticky again. |
| 17 | This icing is the type used by professionals who do lots of big figure-piped characters, since it is sooo smooth & especially since it is sooo light-weight. |
| 18 | Dolores mccann, oxford oh dolores mccann, prodigy food & wine board |
