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Tylose Gumpaste Recipe Tutorial
Gumpaste Recipe Tutorial


Learn how to make gumpaste with this easy recipe. Tylose (Tylopur), is a type of gum powder that is added to the mix to make a very nice and pliable gumpaste that works great in any delicate detail you need for your cakes. I use this gumpaste in all my flowers and it never fails. Read the tips below before you do the recipe to ensure a good outcome. The recipe is below the video tutorial. If you can't find Tylose in your area, click here. 


*Gumpaste is meant for delicate details. Not to cover a cake.
*Gumpaste is great for making sugar flowers
*Use Jumbo eggs. If you use smaller eggs you might need to add one more      egg white 
*If the mixture is too stiff at the royal icing stage add another egg white 
*You can save more than 1 cup of sugar and add manually at the end what's  needed. 
*Make sure you use 12 teaspoons of Tylose only
*Tylose can be use with fondant to make it stronger and elastic too. 
*Don't leave the gumpaste without covering, it will dry hard 
*Cover gumpaste in plastic all the time
*When not in use, save in the refrigerator. I put it in a ziploc bag too or extra    protection
*Tylose gumpaste will last 6 months in the refrigerator

The following recipe will make approximately 2 pounds of Tylose Gumpaste.


4 - Jumbo Egg Whites
1 - 2 lb. bag 10x powdered sugar
12 - Level teaspoons Tylose (Available in our online store)
4 - Teaspoons shortening (Crisco)


1. Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle.


2. Turn the mixer on high speed for 10 seconds to break up the egg whites.


3. Reserve 1 cup of the powdered sugar and set aside.


4. Turn the mixer to the lowest speed and slowly add the remaining sugar. This will make a soft consistency royal icing.


5. Turn up the speed to setting 3 or 4 for about 2 minutes using this time measure off the tylose into a small container.


6. Make sure the mixture is at the soft peak stage. It should look shiny, like 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.)


7. 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.


8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well.


9. Place in the refrigerator for 24 hours if possible before using to mature the paste.


10. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage.


11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer.

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