Glycerine

The common name for 'trihydroxypropane', a thick, sweet, colourless, liquid - a compound of carbon, hydrogen and oxygen - which can be obtained by the fermentation of glucose, it is used in anti-freeze and the manufacture of explosives; but in the kitchen, a few teaspoons may be added to royal icing to keep it moist. See 'Royal Icing'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.