Ingredients
Royal Icing (egg free)
- 250 g pure icing sugar, (1 1/2cups)
- 1 tbsp cornflour
- 1 tbsp glucose syrup
- 1 1/2 tbsp water
- 1 tsp vanilla essence
- gel food colour
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Prepare four baking trays with parchment paper, set aside. (I used two trays & rotated the first batch in the oven).
- Place the icing sugar in the bowl 3 seconds/speed 4. To remove any lumps, remove around 2/3 of the icing sugar into a small bowl and set aside.
- Scrape down sides of the bowl and Insert butterfly. Add cornflour, glucose syrup, water & vanilla essence.
- While mixing at 2 minutes/speed 4, spoon in the remaining sugar. If the mixture becomes to thick for the blades, stop immediately, remove butterfly, add a drop of water and continue until all the sugar is in.
- Place icing mixture into a piping bag with a small round tip (#4). I wouldn’t recommend a ziplock bag as it tends to burst.
- **It requires patience and a strong hand. I switched hands every few strokes and took a two hour break in between piping**
(Just cover your icing tip in glad wrap).
Royal icing (egg free)
Homemade sprinkles
Homemade “speckled” sprinkles
Tip
When chopping down to size, be mindful of how you wish to use these sprinkles.
The size I made were perfect for cookies.
However the larger “speckled” sprinkles sunk in my funfetti cake. They performed much better when resized to around 2mm pieces
Thermomix Model
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Recipe is created for
TM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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