Gumpaste Recipe

4 extra large egg whites
2 lbs powdered sugar (10x or 12x)
4 Tablespoons Sugarpaste Gum Blend
4 teaspoons Crisco/shortening

Place egg whites in a Kitchen aid mixer bowl fitted with flat beater.
Turn the mixer on medium speed to break egg whites.
Set aside 2/3 cup powdered sugar.
Mix remaining sugar with Sugarpaste gum blend and mix well.
Set aside.
Whip egg whites until soft peaks form.  Slow the mixer down to low and slowly add the sugar/gum blend to egg whites.  
Mix well.
Sprinkle work surface with 2/3 cup of powdered sugar.
Scrape the mixture out of the bowl onto work surface.
Place Crisco on hands and knead the paste.
Add enough powdered sugar to form a soft but not sticky dough. 
Check gumpaste dough by pinching with your fingers and they should come away clean.
Wrap in plastic wrap then place in Ziploc bag and seal well.
Place in refrigerator for 24 hours to mature the paste.

Can be frozen have being in refrigerator for 24 hours.

 

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