PME Cake - Ready-to-use icings
PME Icing for Cookies White 120 g
Ready-to-use white liquid icing in a flexible bottle with fine tip for decorating shortbread cookies and gingerbread
The PME Icing for Cookies in white, flexible bottle format 120 g (4.25 oz), is a ready-to-use liquid icing designed for decorating shortbread cookies, gingerbread, and decorated cakes. A simple and quick solution that advantageously replaces homemade royal icing preparation, with no powder to measure or egg whites to whip.
The bottle is equipped with a fine tip with screw cap that allows precise dosing to create outlines, fillings, names, patterns, and details by hand. No additional equipment needed: no piping bag, no nozzle, no whisk. Open, shake, squeeze, it's ready.
Ideal format for cookie decoration in pastry shops (gift kits, personalized cookies, cone sales), children's baking workshops, parent-child craft activities, and all seasonal themed occasions: Christmas, Halloween, Easter, birthdays, Valentine's Day, Mother's Day.
Consumption calculator
How many bottles to plan based on the number of cookies to decorate.
Technical specifications
- • Brand: PME Cake (UK)
- • Format: flexible bottle 120 g (4.25 oz)
- • Color: white
- • Type: ready-to-use liquid icing
- • Tip: fine with screw cap for precise tracing
- • Texture: fluid liquid suitable for fine patterns and fillings
- • Storage: in a cool, dry place, away from light and direct heat
- • Packaging: sold individually
Why choose ready-to-use icing
Traditional royal icing (powdered sugar, egg white, lemon juice) requires precise measuring, beating, resting, and sifting. PME Icing for Cookies offers a practical alternative:
- • Time-saving: no preparation, ready to use in 5 seconds (shake, open, squeeze)
- • Consistent texture: always the same consistency from one bottle to another, no batch variation
- • Egg-free: formulation without egg white, suitable for customers allergic to eggs and for extended preservation
- • Precision of design: fine tip for sharp patterns that are difficult to achieve with a manual piping bag
- • Ideal for beginners and children: immediate use, no additional pastry equipment needed
Instructions for use
- • Step 1: shake the bottle for 10 to 15 seconds to homogenize the icing
- • Step 2: unscrew the tip cap (keep it nearby to close quickly)
- • Step 3: test the flow on parchment paper to adjust hand pressure
- • Step 4: first trace the outlines of the design (cookie frame), then fill the inside
- • Step 5: let dry for 30 to 60 minutes in open air before handling decorated cookies
- • Step 6: close the bottle immediately after use to prevent the tip from drying out
Patissland Tips for perfect decorated cookies
Tip 1: the flooding technique for a professional finish
The flooding technique (popularized by American and British cookie designers) involves first outlining precisely with slightly thicker icing, then filling the inside with a fluid layer using circular motions. The outline holds the icing and ensures clean edges. With a single PME Icing bottle, you can do both steps: direct tracing for the outline, then light pressure to fill.
Tip 2: create visual effects with several PME colors
The PME Icing range comes in 9 colors (white, black, pink, red, orange, yellow, green, chocolate brown, purple). Combine several bottles to create marbled effects, detailed patterns, or gradient backgrounds. For marbling: apply the base icing, then add a few streaks of a second color and run a toothpick through to blend the colors. Striking effect in 30 seconds.
Tip 3: decorate with sprinkles and pearls before drying
To fix sprinkles, sugar pearls, edible glitter, or edible decorations, apply them on the icing while it is still fresh within the first 5 minutes after application. After that, the icing starts to form a surface crust and the decorations will no longer stick properly. Work in small batches of 6 to 8 cookies to have time to decorate everything before drying.
Composition and nutritional information
Ingredients: sugar, water, corn starch, inverted sugar syrup, humectant (E422), emulsifier (E471), glucose, palm oil, flavoring, thickeners (E466, E406, E410), preservative (E202).
Nutritional values per 100 g:
- • Energy: 1297 kJ / 310 kcal
- • Fats: 0 g (of which saturated: 0 g)
- • Carbohydrates: 77 g (of which sugars: 76 g)
- • Proteins: 0 g
- • Salt: 0,01 g
Allergens: may contain traces of soy and milk. Check the bottle label before use if allergic.
Frequently Asked Questions
How many cookies can be decorated with a 120 g bottle?
It depends on your decorating technique. For fine outlining only, one bottle covers up to 240 medium cookies. For standard full filling, about 30 medium cookies. For children's workshops with generous use, about 15 cookies. The calculator at the top of the page gives the exact estimate based on your project.
How long does full drying take?
Surface dries in 30 minutes to 1 hour (you can handle the cookies gently). Complete drying inside takes between 4 and 8 hours depending on the thickness of the icing and ambient humidity. For cookies to be packed in cones or gift boxes, wait at least 8 hours to avoid sticking.
Is it suitable for children in baking workshops?
Absolutely, that's the ideal use. The soft bottle with a fine tip is easy for children from 5-6 years old to handle (with supervision for younger ones). Plan for 1 bottle per 3 children so they can share and exchange colors.
Does the icing stain hands and clothes?
White icing does not have a strong coloring effect on clothes. However, intense colors (red, green, purple, black) can stain fabrics and porous surfaces. For children's workshops, provide aprons and plastic tablecloths that are easy to wipe clean.
How long does an opened bottle last?
Once opened and properly closed after each use, the bottle keeps until the best before date indicated on the packaging (usually 12 to 18 months after production). Store in a cool, dry place, away from direct heat. Shake vigorously before each use to re-homogenize the contents.
The tip is clogged, how to unclog it?
If the tip dries out, dip the tip (with the cap unscrewed) in a glass of warm water for 1 to 2 minutes. This dissolves the residual clog. Avoid inserting a needle inside, as you risk widening the hole and losing design precision. To prevent this problem: always close the bottle immediately after use.
What colors are available in the range?
The PME Icing for Cookies range comes in 9 shades: white, black, pink, red, orange, yellow, green, chocolate brown, purple. You can combine several bottles to create multicolored decorations or marbled effects.
Is the icing suitable for gingerbread?
Yes, it is even a preferred use. White icing especially highlights the golden color of gingerbread. Write names, Christmas patterns, fir trees, stars, snowflakes. The slightly uneven texture of gingerbread does not affect the precision of the design thanks to the fine tip.
To go further
Complete your cookie decorating station:
- Discover the full PME Cake range and our cake design accessories.
- To cut your cookies, browse our cookie cutters in all shapes and themes.
- Add the finishing touch with our edible decorations (sprinkles, pearls, edible glitter).
- Showcase your creations in our cake boxes for sale or gift.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
