While I was at the cake decorating store purchasing pre-made buttercream so I can use for my practice dummie at home, I was told by the store clerk that I should also consider purchasing Glucose & Glycerine and put that in the store bought BC. I bought it but I don't know why you would add glucose and glycerine to bc and how much of each do you put in it

Any help is grealt appreciated

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Not a clue. Not familiar with that one.

Those two ingredients will give the icing shine and elestitity(sp??).
It will depend on the pre-made recipe as to how much you would use. Glucose is just a thick sugar so it will thin the icing & make it a bit shiny-er. You will need to 'play it by ear'.....add small amounts until you think it is the right consistency.
It sounds to me like the store was just trying to boost their sales

Yeah, it looks to me they wanted to upsell and I was taken

I wish I knew how much of what I should but in this buttercream so I can at least use it and not feel like I got ripped off

But thank you for advise. I will have to play around with it to see what kind of results I will get.

Quote:

Originally Posted by kakeladi

Those two ingredients will give the icing shine and elestitity(sp??).
It will depend on the pre-made recipe as to how much you would use. Glucose is just a thick sugar so it will thin the icing & make it a bit shiny-er. You will need to 'play it by ear'.....add small amounts until you think it is the right consistency.
It sounds to me like the store was just trying to boost their sales

I think I would call them and ask them.

Or since glucose and glycerine are in homemade fondant you could try out a new recipes.

Glycerine can also be used to thin out those icing colors that have gotten thick and gloopy.