PROBLEM TO BE SOLVED: To provide a fat composition for icing, having proper texture and physical properties, capable of preventing "weeping" due to chronological moisture absorption.SOLUTION: The fat composition for icing includes an oil phase satisfying all of the following (1) to (3). (1) Including transesterified fat in an amount of 50 to 100 mass%. (2) Having a saturated triglyceride content of 1 to 7 mass% in the triglyceride composition. (3) Having an SFC of 3 to 35% at 10°C, and 1 to 20% at 20°C.