Perma Frost Icing Powder is a highly concentrated base. Normally two to three pounds of the product per 100 lbs. of powdered sugar will be very adequate for a stable icing. In extreme hot humid weather, three pounds will give a stable icing. It is inexpensive to use.


A suggested formula:

  • Perma-Frost White 2 lbs.
  • Hard Fat Flakes 4 lbs.
  • Granulated Sugar 25 lbs.
  • Water 23 lbs.

Bring to a rolling boil, add fat and continue to boil for 2 min.

  • Powdered Sugar 100 lbs.
  • Salt 4 oz.
  • Flavor 4 oz.
  • Glucose (optional for shine) 2 lbs.

Place powdered sugar, salt and flavor in mixing bowl, add approximately 50 to 60% of the syrup - mix in low speed until mass is smooth. Then gradually add the remainder of the syrup. Finished temperature of icing should be in the range of 115 to 120ºF and should not be allowed to cool as it will set-up and be difficult to handle.


  • Fiber Drum - 300 lbs. net
  • Bag - 40 lbs. net


Product Brochure Sheet (PDF)

Safety Data Sheet (PDF)