To prepare the glaze, simply add water to the mixture. The glaze hardens completely and is therefore suitable for decorating cakes, gingerbread and cookies.
Preparation: Add 55 ml of water to 450 g of mixture. Beat the icing for 7-10 minutes on the lowest speed until you reach a stiff consistency. The icing is ready when it is bright white, stiff and has lost its shine.
Tip: Add 1 teaspoon of water per 200g of glaze for a medium consistency or 2 teaspoons of water for a thin consistency.
Ingredients: sugar, glucose syrup (dried), egg white from free-range eggs (dried), acid E330. May contain traces of gluten, milk, soy and lupin .
Nutritional values per 100 g: energy 1693 kJ/404 kcal, fat 0 g (of which saturated 0 g), carbohydrates 98 g (of which sugars 98 g), protein 1.5 g, salt 0 g
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