SK Art-Ice 2-in-1 Cookie Icing Mix 500g
SU04A085-01
In order to view prices, stock levels or to make a purchase you must be logged into your trade account.
LoginBecome a Stockist
Customers Who Bought This Item Also Bought
SK Professional Royal Icing White 500g
SK Professional Royal Icing White 2kg
SK Flexi-Ice Instant Mix White 500g
SK Fairtrade Sugarpaste Bridal White 1kg
Squires Kitchen Cookie Icing Mix is a handy 2-in-1 icing sugar that is perfect for creating iced biscuits and cookies. Budding bakers and professionals alike can easily transform their baking with this delicious, easy-to-use instant mix icing.
Made with the finest cane sugar and a natural vanilla flavour, this icing allows you to achieve the ideal consistency for piping and flooding (flood) work. Just add water and follow the simple steps on the packet to create impressive run-out decorations time and again.
Add your choice of Squires Kitchen’s liquid or dust food colours to make colourful iced cookies for parties and gifts and the handy resealable pack keeps the mix fresh once opened.
Ingredients
Cane Sugar; Free Range Egg Albumen; Citric Acid; Anti-caking Agent: Calcium Phosphate; Natural Vanilla Flavouring
ALLERGY ADVICE: For allergens see ingredients in bold.May contain traces of nuts.
DIETARY GUIDE: Gluten-free & Suitable for vegetarians.
Nutritional information
| Per Pack | Per 100g | |
|---|---|---|
| Energy | 8395 kJ / 2005 kcal | 1679 kJ / 401 kcal |
| Fat | 0g | 0g |
| - of which saturates | 0g | 0g |
| Carbohydrate | 483.5g | 96.7g |
| - of which sugars | 483g | 96.6g |
| Fibre | 0g | 0g |
| Protein | 10.5g | 2.1g |
| Salt | 0g | 0g |
- Sift the icing mix into a bowl and beat with 75ml of cooled, boiled water until the icing forms stiff peaks.
- Cover the bowl with a damp cloth and leave for 30 minutes. Fit a paper piping bag with a no. 1.5 piping nozzle and fill with 60g of icing.
- Pipe a continuous outline around the edge of each cookie.
- Add 45ml of cooled, boiled water to the remainder of the icing to make it the correct consistency for flooding the cookie.
- Half-fill a paper piping bag with the runny icing and snip the tip off the bag.
- Fill the area inside the outline with the icing. Use a cocktail stick to draw the icing right up to the piped border and leave to set for 30 minutes.
