Hello everyone, I want to make piping gel 'cause where I live (Chile) they don't know what it is. Corn syrup is not available either which would be one of the ingredients, but I was able to find glucose.My question is...can I substitute glucose with a little water for corn syrup? Thanks

Recipe for Piping Gel:

http://cakecentral.com/recipes/2051/piping-gel

Recipe for Corn Syrup:

2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

Thanks lees_luv for sharing those recipes. Those could come in quite handy in a jam.

Thank you very much less-luv for the recipes.You are awesome!

Piping Gel That Works recipe:

http://cakecentral.com/recipes/6998/piping-gel-that-works

HTH

what is piping gel and what is it used for?

Piping gel is awesome. It's kinda like clear jelly. You put it into icing to thin it for detail work (tips 1 or 2).. it gives it smoothness and elasticity. You can also color it and use it to "make" water for your cakes. It's great to work with.