PME Glycerine is mainly used to prevent a very hard set with royal icing but can also be added to cake recipes to keep your baking moist for longer.
Glycerine also helps to prevent sugar crystallization in candy making.
To prevent royal icing from setting too firm on your home bakes add 1 teaspoon of Glycerine per 500g (1 lb) icing after the icing forms stiff peaks.
When adding to cakes, use 1 teaspoon of glycerine per 100g flour.
The secure twist capped bottle contains 35 g (1¼ oz) of Glycerine.
Vegetable glycerin restores consistency to dried out icing colours and fondant. This glycerine is also vegan. Made in a facility that also processes peanuts, tree nuts, fish, shellfish, egg, milk and wheat.