forum: Food & Drink

#1 Wed 20 Feb 13 12:27am


Member since Mon 04 Apr 11

Practice Icing

I want to practice icing cupcakes and cakes in general. I also want to learn how to pipe cream.

Over this past few days I’ve  Googled a bit and come up with two ‘practice’ recipes:

The first is from an American firm called Wilton.
1/2 cup vegetable shortening
1/2 cup softened butter
1 teaspoon wilton clear vanilla extract
4 cups sifted confectioners' sugar ( approx. 1 lb.)
2 tablespoons milk or 2 tablespoons water

The second is from a  blog I spotted.
Solid vegetable shortening / Dalda - 1 1/2 cups - 287 grams
Powdered sugar - 4 cups - 452 grams (lightly spooned into the cup)
Water - 2 tablespoons
Light Corn syrup - 1 tablespoon

The only difference seems to be the absence of butter and vanilla in the second recipe, but it adds corn syrup. When Americans talk about shorting what do they mean. Would that be something like Stork, or Trex

So what would you use to practice icing with (recipe please). My requirements are that it can be used over and over again. It’s not for eating so doesn’t have to taste nice

As always many thanks for your advice

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#2 Wed 20 Feb 13 5:46pm


Forum super champ
Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Practice Icing

Could you use a very smooth mashed potato instead ?
It would be cheaper .

I think shortening refers to something like Trex rather than Stork

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#3 Wed 20 Feb 13 6:00pm


Forum champ
Occupation Book Seller
From Jacksonville, FL
Member since Sun 04 Apr 10

Re: Practice Icing

I use that first recipe and depending on what I am doing either omit the butter and use more shortening or use only butter and no shortening. Crisco is the brand of shortening we use mostly.  You can also use sugar water. The place I worked as a decorator we would add that as we beat the icing until it was the consistency we liked.  It is not as thick as corn syrup.  It's just water and sugar boiled until it was a nice consistency. It's hard to describe what it's like.

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