PME Glycerine is great for softening royal icing so it doesn’t set too hard, and it also helps keep your cakes moist for longer. You can also use it in candy making to stop sugar from crystallising.

For royal icing, add 1 teaspoon per 500g once your icing has reached stiff peaks. If you're adding it to cake batter, use 1 teaspoon for every 100g of flour.

It also works well to bring dried-out fondant or icing colours back to life.

The bottle contains 35g, has a secure twist cap, and the glycerine is vegan. Made in a facility that also processes peanuts, tree nuts, fish, shellfish, egg, milk, and wheat.