Glycerin is a versatile product that can b used for many things. Its keeps you cake fresher for longer, improves the texture of homemade fondant, prevent crystalisation of sugar and can prevent buttercrem from drying out.

• Add a couple of teaspoons of glycerin to your cake batter beforebaking to keep your cake fresher for longer. A bit of glycerin in royal icing adds shine and prevents your icing to set hard and dry. It makes the royal icing easier to apply.
• Prevent crystalisation of sugar by adding glycerin when heating sugar and water to a high temperature. Glycerin also works as a softener in fudge, truffle and caramel.
• Glycerin can prevent buttercream from drying out and forming a crust. It keeps your buttercream silky smooth and helps with attaching sprinkles or decorations to your cake.
• Improves texture and pliability of homemade fondant. It can also help soften older and stiff fondant, add a few drops and fold it through your fondant until it’s smooth.