Nick Lodge's g/p recipe
4 lg. egg whites, 2 lb bag of 10x powder sugar, 12 level tsp. Tylose
4 tsp. crisco
place the egg whites in a KA mixer bowl, fitted with the flat paddle, turn the mixer on high speed for 10 sec. to break up the egg whites , Reserve 1 cup of the powder sugar and set aside, turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing. Turn the speed to setting 3 or 4 for about 2 minutes. during this time, measure out the tylose into a small container. make sure the mixture is at the soft-peak stage. It should look shiny. like meringue and the peaks fall over. (if coloring the entire batch, add the paste color now. making sure it is a shade darker than the desired color. turn the mixer to the slow setting and sprinkle the tylose in over a 5 sec. perios. next, turn the speed up to high for a few sec. this will thicken the mixture. scrape the mixture out of the bowl onto a surface that has been sprinkled with some of the reserved powder sugar. put the shortening on your hands and knead the paste. adding more powder sugar if you need it. paste should not be sticky. if you pinch the paste, your finger should come clean. plase paste in a zip-top bag, place in a second bag and seal well. put in fridge for 24 hrs. let come to room temp. before using. place little shortening on fingers and knead into the amt. you are using. if you freeze it . use freezer bags. will keep up to 6 months. in fridge. in freezer longer. up to 3 yrs. hth
