Gumpaste Recipe


  • Egg White Powder-High Whip 14 g
  • Water, cold 106 g
  • Sugar, Confectioner's 725 g
  • Tylose Powder 30 g
  • Shortening 20 g
  • Confectioner's Sugar, dusting 50 g

Preparation: Dissolve egg powders to water. Set aside


  1. Follow procedure above for egg white reconstitution.
  2. Place the egg whites in a mixer bowl fitted with the paddle attachment.
  3. Turn the mixer to the lowest speed; slowly add the 725 grams of powdered sugar to make a soft consistency royal icing.
  4. Turn the mixer to the slow setting and sprinkle the tylose in over a five second time period. Turn the speed up to the high setting for a few seconds. This will thicken the mixture. It should feel a little spongy, and when you press you finger in it shouldn't stick.
  5. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 50 grams of powdered sugar. Place shortening on your hands and knead the paste, adding enough powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers; they should come away clean.
  6. Place the finished paste in a ziplock or airtight container.