How to Make Flexible Icing

Flexible Metallic Iced Cookie

How to Make Flexible Icing:

As an instructor, I have always wanted to improve a process or make a process easier. It all started with royal icing string work and one of my student’s strings were breaking as she had improperly made her icing. Additionally, another student nailed the technique, only to ruin it by accidentally knocking her tip into it, breaking the strings to pieces. It dawned on me – what if I created a flexible royal icing that would withstand string work creation and was durable? Sure, there are products on the market that you can use, however what if you are in a pinch or you do not have the funds to buy the mixes and tools? So, I researched and experimented, and came up with my version of a flexible icing that would hold up better than the traditional royal icing AND I could add metallic color and it would not disappear. In addition to piping with the icing you could use it on plastic texture mats to create cut outs. For piping, after making the recipe, you must use it immediately or it will dry. For cut outs, use a pallet knife and spread the mixture on your choice of texture mat. Allow it to dry (2 hours or so), then peel it from the texture mat. For the Valentine’s Day Cookie, I used the same heart shaped cutter I used to make the cookies. I peeled off the flexible icing, laid it on wax paper, and used the cutter to cut the shape. I immediately “glued” it to the cookie with piping gel or corn syrup. I also have substituted gelatin in the recipe to create more of a “clear” mixture so when I add luster dusts, they don’t get muddied. However, I do not have specific amounts for the clear gelatin. I can tell you that if you use gelatin that the substance will clump a little more than the recipe below. Please beware that if you spread too much flexible icing on the texture sheet, it will not dry thoroughly, and if you spread it too thin the mixture will curl and peel prematurely.

Brush cookie lightly with Karo Syrup

Ingredients:

• 3 Tablespoons Xanthum Gum (or Tylose powder)

• ¾ Cup distilled water

• 3 Tablespoons C&H Powdered Sugar (confectioner’s sugar)

• 6 tablespoons corn starch

• ¾ tsp Meringue Powder

• 4 tsp of piping gel

Boil water. In a glass bowl, add the tylose powder and add the water slowly to dissolve. While the powder is dissolving, in another bowl, add confectioner’s sugar, corn starch and Meringue powder, and whisk. Once the tylose powder mix is clear and still warm, add the dry ingredients, mixing well. Then add the piping gel. You may add color (gel or luster dust) at this point. Mix well. Use mixture immediately. I have tried to save unused portions however it tends to clump, and does not perform well if refrigerated and then brought to room temperature. (If you are using the mixture for piping and the mixture is too thick, add a little more piping gel.)