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Decorating By cakelady52 Updated 22 Mar 2007 , 6:10am by KrisD13

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cakelady52 Posted 21 Mar 2007 , 4:36pm
post #1 of 9

I have a customer that wants a wedding cake ice with Royal Icing. My question is how much gllicerin do I add to 4lbs. of sugar.
Thanks in advance for your help.

8 replies
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cakelady52 Posted 21 Mar 2007 , 4:48pm
post #2 of 9

Help Please!

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NewbeeBaker Posted 21 Mar 2007 , 5:53pm
post #3 of 9

Sorry I can't help, but BUMPing you to the top!! Jen

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cakelady52 Posted 21 Mar 2007 , 6:41pm
post #4 of 9

Anyone please. CC friends from UK should know.
HELP!

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dldbrou Posted 21 Mar 2007 , 8:07pm
post #5 of 9

I have never used glycerin in Royal Icing so here is another bump

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KrisD13 Posted 21 Mar 2007 , 9:00pm
post #6 of 9

In my book, "Cake Decorating - A Step by Step Guide" by Elaine MacGregor, it says to add 1 teaspoon glycerine per 1.5 cups icing (powdered) sugar.

Hope this helps icon_biggrin.gif

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cakelady52 Posted 22 Mar 2007 , 2:57am
post #7 of 9

Thank you for your help thumbs_up.gif

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cupcake Posted 22 Mar 2007 , 3:07am
post #8 of 9

My only thoughts on this is that Glycerin has about 1500 uses. It is derived from fats and oils. I would think that by adding it to Royal Icing may keep it softer then the traditionaly hard rock stage. I have never used it in my Royal, and have never been asked to have a cake with that type of icing, unless of course it was a dummy.

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KrisD13 Posted 22 Mar 2007 , 6:10am
post #9 of 9

It says in the book that adding the glycerine will keep the royal icing from "splintering" when you cut into the cake. So in essence, yes icon_biggrin.gif it does make the icing softer.

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