Gum Paste

JWU College of Culinary Arts

2 lbs., 7.5 oz. (1,128 g)

Recipe ID

US standard
Egg Whites
5.5 oz
156 g
Sugar, powdered 10x
2 lb.
908 g
Tylose, (#TP100)
1.25 oz.
36 g
Shortening, all purpose
1 oz.
28 g
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Place the egg whites in a 5-qt. mixer bowl, fitted with the flat paddle.
  4. Turn the mixer on high speed for 10 seconds to break up the egg whites.
  5. Reserve 2/3 cup of the powdered sugar and set aside.
  6. Turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing.
  7. Turn up the speed to setting 3 or 4 for about two minutes. During this time measure the Tylose into a small container.
  8. Make sure the mixture is at the soft-peak stage. It should look shiny, like a meringue and the peaks fall over. (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.)
  9. Turn the mixer to the slow setting and sprinkle the Tylose in over a five second time period. Next, turn the speed up to the high setting for a few seconds. This will thicken the mixture.
  10. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with the reserved 2/3 cup powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the powdered sugar to form a soft but not sticky dough. Check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag and seal tightly.
  11. Place in the refrigerator for 24 hours before use to mature the paste.
  12. Before use, remove from the refrigerator and allow the paste to come to room temperature. Knead a small amount of the shortening into the paste before using.