Improved confectionery compositions and methods of using those
compositions are provided. Broadly, the compositions have a sweetening
ingredient, a proteinaceous material, and a thickening agent and can
further have various additives such as colorants, flavoring agents, and
preservatives. The compositions can be provided in the form of a dry mix
which can be stored for long periods of time, or in the form of a
ready-to-use composition. The final hydrated icing compositions flow
readily through extremely small apertures (e.g., 18 24 gauge) and thus
can be formed into detailed and complex patterns by even those with
little skill in the art. The patterns can also be formed on a release
substrate and packaged for sale directly to consumers or to bakeries.