The invention provides an edible composition having a controlled viscosity profile, the composition composed of sweetening agent, shortening, emulsifier, and viscosity enhancer comprising cellulose, starch, and polysaccharide gum. Preferably, the inventive topping composition has a moisture content in the range of 10 to 20%. The controlled viscosity profile includes an initial viscosity at ambient temperatures, an intermediate, flowable viscosity at elevated temperatures, and a final, set, texture when cooled that resembles the initial viscosity.