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.