mimikates Posted 3 Apr 2012 , 10:03pm
post #1 of

Hi - I live in the UK and have twice made the piping gel recipe recommended on this forum.

And whilst it thickens, the end result is cloudy - and not clear like the store-bought piping gel.
It seems many of you have been successful so can anyone tell me how to make the gel clear please? Don't want to buy a huge tub of it as I only want to make a small "pool".

Have followed the recipe completely - am wondering if the UK cornflour is different from that in the U.S. any help/advice gratefully received.

mimikates

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6 replies
cakeyouverymuch Posted 3 Apr 2012 , 10:45pm
post #2 of

If its the "piping gel that works" recipe you are using, try replacing the lemon juice with vinegar. I find that doing so, gives a clearer product.

josefina20 Posted 3 Apr 2012 , 10:57pm
post #3 of

Can you PM the piping gel recipe, I can not find it. icon_redface.gif

mimikates Posted 4 Apr 2012 , 6:23am
post #4 of

Josefina - it's the "piping gel that works" recipe, i.e. 1/4 cup cornflour, caster sugar (can't remember exact amount now!) 1 tablespoon water, 1/4 cup fresh lemon juice and same of water.

I know that US measurements are slightly different to those used in the UK (I lived in Chicago for 2 years) and this could well contribute to my problem - however, elsewhere on the net, I've read of a lady in India using the same recipe who swears by it - so am at a complete loss.

Think I will try again with the vinegar as Deborahanne suggests. any other suggestions would be very welcome please.

mimi

metria Posted 4 Apr 2012 , 4:13pm
post #5 of

http://cakecentral.com/recipe/piping-gel-that-works

mimikates Posted 4 Apr 2012 , 5:24pm
post #6 of

Many thanks to Metria for posting the link to the recipe - this is the one I've made a couple of times and still comes out cloudy - and definitely not clear - am making ducks on a pond and need it to be transparent.

Thank you everyone for trying to help.

mimi

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p.s. haven't yet tried the vinegar (playing golf all day) but will do so tomorrow and let you know if it makes any difference.

rachbclough Posted 13 Dec 2013 , 2:42pm
post #7 of

Why don't you try replacing the cornflour with arrowroot. Both are thickening agents but arrowroot is clear whereas cornflour is cloudy. Not sure on the quantities though - might be a bit trial and error!

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