PIC 77 Gold Icing Powder is used to stabilized icings for danish and sweet goods, donuts, fried pies, honey buns and white creme varieties. It will give an icing which is smooth and white with a silky sheen. It will not crack, chip or shale. PIC 77 Gold allows wrapped goods to be packaged rapidly, with excellent keeping qualities.


  • Recommended usage 8% to 10% based on powdered sugar.


  • PIC 77 Gold Icing Powder (Winter 8 lbs. - Summer 10 lbs.)
  • Granulated Sugar 25 lbs.
  • Water (Cold) 24 lbs.
  • Hard Fat 2 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.

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 115º to 120ºF and should not be allowed to cook as it will set-up and be difficult to handle.


  • Fiber Drum - 300 lbs. net
  • Bag - 50 lbs. net


Product Brochure Sheet (PDF)

Safety Data Sheet (PDF)