Full strength consistency. Yields 1 3/4 cup

1 lb sifted pure cane confectioners’ sugar (4 cups)
2 tablespoons Color Flow Icing Mix ( I use WILTON Color Flow Mix
1/4 cup plus 1 teaspoon water.

Make sure all utensils are grease free. ** Tip: boil egg beaters to remove grease. **

  • Mix all ingredients starting at slow speed (stay at slow if using a stand mixer) and increase to medium (if using a hand mixer). 
  • Mix for 8 minutes.
  • Stir in desired icing colors (I use Wilton gel colors to keep full strength consistency).
  • Keep bowl covered with a damp cloth to avoid drying.  Color flow dries pretty fast.
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