Glycerine
Glycerin is extracted from oil and is an ingredient capable of retaining and attracting moisture. In baking, it is often used to prevent baking and cake decorating products from drying out and to keep products smooth and soft. For example, it keeps cakes fresher for longer, improves the texture of homemade sugar paste, prevents sugar crystallization and can prevent buttercream from drying out. A few teaspoons of this product will be a welcome addition to many of your baking recipes!
Glycerine
Glycerol (100%)
Store in a cool, dry place, 15-20°C.
Nutritional values per 100 g
| Energy | 1001 kJ / 239 kcal |
| Fat | 0 g |
| of which saturated | 0 g |
| Carbohydrate | 99,5 g |
| of which sugar | 0 g |
| Protein | 0 g |
| Salt | 0 g |
- 120 g (F54635)
What can you use glycerine for in baking and cake decoration?
Keep cakes fresh longer
Before baking, add a few teaspoons of glycerin to your cake batter to keep your cake fresh for longer.
Improves the shine and texture of royal icing
A bit of glycerin in royal icing adds shine and prevents your icing from becoming hard and dry. It makes the royal icing easier to apply.
Prevents sugar crystallization
Prevent sugar crystallization by adding glycerin when heating sugar and water to a high temperature. Glycerin also acts as a softener in fudge, truffle and caramel.
Prevents dehydration of buttercream
Glycerin can prevent buttercream from drying out and forming a crust. It keeps your buttercream silky smooth and helps to add sprinkles or decorations to your cake.
Improves the texture of homemade sugar paste
Add a few drops of glycerin to homemade sugar paste to improve the texture and elasticity. Glycerin can also help soften older and stiffer sugar paste. Add a few drops and knead it through your sugar paste until it’s nicely smooth again.