How to Use Glycerine in Baking

Just a teaspoon here and there can keep cakes soft and moist, smooth out fondant, and stop buttercream from drying out. It may not be the star of the show, but it’s one of those little touches that truly elevate your bakes. If you’ve never used it before, here’s everything you need to know about how glycerine can help you bake with more ease, more joy, and more delicious results—every single time!

Glycerine, also known as glycerol, is a clear, odourless liquid with a syrupy texture and has a naturally sweet taste. It typically comes from vegetable oils but can also come from animal fats like beef or lamb. Known for its moisture-retaining properties, glycerine is a versatile ingredient used in both baking and skincare.

Glycerine is widely used in various products, from skincare to cough syrup, but it is most commonly found in baking. Here are the primary uses of glycerine in baking:

To prevent royal icing from setting too firm – it prevents royal icing from setting too firm and allows it to have a glossy finish.

Improves the texture of homemade fondant icing recipe- you can also add it to homemade fondant icing recipes to stop it from cracking and setting too fast and hard. You can also add it to readymade icing.

Moist baking- it helps retain moisture in cakes and baked goods. It keeps it moist and soft, even after they have been cooled and kept a few days. It extends the shelf life of baking.

Prevents sugar crystallization in candy making including caramelised sugar- it helps in the making caramel, sugar syrups and the making of sweets. It helps to prevent the crystallisation of sugar which means a smooth textured finish.

Stops buttercream from drying out- It helps buttercream and frostings from drying out, it prevents them from becoming hard and stops the cracking. It helps it make is smooth and pliable.

Flavour Enhancement- While glycerine itself has a slightly sweet taste, it doesn't overpower other flavours. It can be used to enhance the overall taste, especially in baked goods and sweets.

In Humid Climates- If you live in a hot and humid climate, glycerine can be used in recipes to help with consistency and prevent items like fondant or icing from becoming too soft.

It’s important to use glycerine sparingly, as too much can affect the texture or leave a slight aftertaste. Just a few teaspoons can make a big difference in keeping your baked goods soft, smooth, and delicious! 

To prevent royal icing from setting too firm - add 1 teaspoon of Glycerine per 500g (1 lb) icing after the icing forms stiff peaks. You should add it in after the icing forms stiff peaks.

Helps keep cakes fresher and moist for longer- When adding to cakes, use 1 teaspoon of glycerine per 100g flour. You should add it in when adding in the liquid to your cake mixture i.e. the eggs or the flavourings in the cake.

Improves the texture of homemade fondant icing recipe- add 1tbsp to 1kg fondant icing recipe. Add it into the icing sugar before mixing.

Prevents sugar crystallization in candy making including caramelised sugar-1-2tsp for every 500g of candied sugar making. And should be added into the water.

 Stops buttercream from drying out- 1/2 - 1 teaspoon of glycerine for every 500g of icing sugar. It can be added into any stage of the buttercream process. It can also be added in after it has been made.

While glycerine is a great ingredient for retaining moisture and improving texture in baking, there are times when it’s best to avoid using it:

Yeast-Based Bakes – Glycerine can interfere with yeast fermentation, potentially affecting the rise and texture of bread and other yeast-leavened baked goods.

Crispy or Crunchy Textures – If you’re making crisp cookies, biscuits, or pastries, glycerine can soften them and reduce their crunch. It is best used when a smooth and moist finish is required.

Recipes Requiring Sugar Crystallization – Some candies, frostings, or caramelized sugar recipes rely on sugar crystallization for structure. Glycerine prevents crystallization, which could alter the final texture.

Avoiding Added Sweetness – Glycerine has a naturally sweet taste, so if a recipe is carefully balanced for sweetness, adding glycerine may alter the flavour, and make it too sweet.

Allergies or Dietary Restrictions – While most food-grade glycerine is plant-based, some types are derived from animal fats. If you're catering to specific diets (vegan, vegetarian, or religious dietary restrictions), always check the source.

Is it all glycerine vegetarian?
Not all Glycerine is made vegetarian. Dr. Oetker Glycerine is suitable for vegetarian and vegan diets.

Can glycine be substituted?
Yes, you can substitute glycine with corn syrup maple syrup, vegetable oil, propylene glycol apple sauce, avocado oil, and honey.

Can I use glycerine in all baking recipes?
Glycerine cannot be used in all baking recipes; it can sometimes stop ingredients from working i.e. yeast. Please see above for its best uses.

Can I use glycerine in cookies to prevent them from spreading?
You can use glycerine in cookies to help retain their moisture. However, it is not a preventative from them spreading in the oven. It is only used for moisture and softness.

Check out more hand baking tips, from How to Steam a Pudding  to Our Top 10 Tips for the Perfect Chocolate Brownie. Check out our full tips and tricks here- Hints & Tips