Jan 3, 2006 | From the kitchen of Rose
Feedback: The site is fantastic! Thanks for taking the time to answer so many reader questions.
Mine is a little late - I made a traditional royal icing for Xmas cookies this year, and read that it remained shinier if you added a couple of drops of glycerin. So I bought some at the drugstore and (although it said 'do not ingest this') I put in a couple of drops. Well, EW. It tasted like plastic!
Is there a food-grade glycerin to be had? Or is there a better way to keep the icing shiny?
Thanks so much,
thanks heath. i try to respond as soon as possible but starting january 18th i'll be travelling off and on for several months so may be harder to keep up quite as quickly!
i wouldn't use glycerine from the pharmacy especially if it says non-food grade. i got my supply from a wine making supply shop but they also have it at cake decorating supply places such as sweet celebrations in MN. it is a staple of candy making and rolled fondant. if you taste just a drop it does taste bitter but i find it's entirely over-ridden by all that sugar. if they don't carry the glycerin they will recommend other products that create the sheen in royal icing. i seem to remember when i studied at wilton that they had a product called numolene that helped to keep the icing soft as well.