It is only for a thin layer instead of sticky jam on Christmas almond letters (Banketstaaf).
Someone said icing sugar and egg-white but it doesn't harden. Anyone have a good recipe that works for what I need?

omaria - 2019-12-15 07:31:00

Icing sugar and a tiny bit of hot water. Ad a drip at a time, literally, just enough to be able to mix it.
Then spread it. It dries as a glaze.
And it dries almost immediately.

lythande1 - 2019-12-15 08:12:00

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omaria - 2019-12-15 10:59:00

lythande1 wrote:

Icing sugar and a tiny bit of hot water. Ad a drip at a time, literally, just enough to be able to mix it.
Then spread it. It dries as a glaze.
And it dries almost immediately.

Perfect, thank you, just what i been looking for, and so simple :)

omaria - 2019-12-15 11:14:00

My mother always added a knob of butter

purdie69 - 2019-12-16 16:10:00

I could be too late to offer a solution here. But I have made icing with vegetable shortening in place of butter. It whips up a lot like a butter icing and is soft to spread. It will set but it does not go as hard as Royal icing (with the egg whites). and does not have the glue strength as Royal icing either as it is a softer texture. Also if it is hot it can melt. The good thing about using Kremelta is that the icing just tastes like sugar and it colours up nicely with food colouring. You can pipe it into nice patterns too. Oh it does take a few hours to harden properly and should be put in a cool place, so best to make in advance.

msviolet - 2019-12-28 02:31:00