Recipe for Flower Paste: Lightly beat 1 egg white. Add 1cup powdered sugar until a soft peak consistency to create royal icing. Add 2 heaping teaspoons Tylose. The mixture will thicken immediately. Gradually add more sifted sugar until a pliable texture is achieved. Paste should not be sticky. Rub a bit of white vegetable shortening on your hands and work paste thoroughly before storing. Place paste in plastic bag. Seal and store in a plastic container in the fridge when not in use.
This product is prepared and packaged using machines that may come into contact with Wheat/Gluten, Eggs, Dairy or Dairy Products, Peanuts, Tree Nuts and Soy.