Slow flowing icing easily covers cookies with a smooth shine coat that crusts over but does not harden.
No heating required.
Knead before using, remove cap, cut off tip and the tube is ready to use. Squeeze from the top end of the tube using a steady pressure. When finished, clean tip and replace cap. The icing dries glossy. Refrigerate up to 2 weeks once opened. Each tube decorates approximately 20- 24, 2½" cookies.