Home-Made Piping Gel Recipe

Baking By mimikates Updated 13 Dec 2013 , 2:42pm by rachbclough

mimikates Posted 3 Apr 2012 , 10:03pm
post #1 of 7

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.



6 replies
cakeyouverymuch Posted 3 Apr 2012 , 10:45pm
post #2 of 7

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 7

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 7

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.


mimikates Posted 4 Apr 2012 , 5:24pm
post #6 of 7

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.



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 7

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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