Piping Gel

Baking By gloriadiaz Updated 5 Oct 2009 , 7:16pm by nonnyscakes

gloriadiaz Posted 2 Oct 2009 , 6:37pm
post #1 of 7

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

6 replies
nonnyscakes Posted 2 Oct 2009 , 8:03pm
post #2 of 7

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.

cabecakes Posted 2 Oct 2009 , 11:15pm
post #3 of 7

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

gloriadiaz Posted 3 Oct 2009 , 2:08am
post #4 of 7

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

JanH Posted 3 Oct 2009 , 8:04am
post #5 of 7
Caths_Cakes Posted 3 Oct 2009 , 8:19am
post #6 of 7

what is piping gel and what is it used for?

nonnyscakes Posted 5 Oct 2009 , 7:16pm
post #7 of 7

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.

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