PME’s glycerine serves a dual purpose: it not only prevents royal icing from setting too hard but also extends the moisture retention of your baked goods. Additionally, it also helps prevent sugar crystallization in candy making. To prevent royal icing from setting too firm on your home bakes add one teaspoon of glycerine per 500g (1lb) icing after the icing forms stiff peaks. When adding to cakes, use one teaspoon of glycerine per 100g flour.

Ingredients – Humectant (E422).

Storage Instructions – Store in a cool, dry place.

Prevents royal icing from setting too hard

Extends the moisture retention of your baked goods

Helps to prevent sugar crystallization in candy making

Comes in a handy screw lid pot

Cake Decoration

Baking Ingredients