Hi, Iv just made piping gel for the first time and i used 1/3 cup sugar, 1/4 cup water, 1/4 cup lemon juice and 1Tbsp conflour. It thickened well but the lemon taste is very strong and im afraid that it will be tasted on the plain vanilla cake. What is the purpose of the lemon juice and can it be made without it or with a substitute? Iv seen others using vinegar but have reported that it too leaves an 'acid' taste.
I know it can be made with gelatin and corn syrup but the closest thing to corn syrup i can get where i live is golden syrup which isnt a clear colour.
Does the acid (lemon juice) just act as a preserver or is it specifically needed?
Any info would be much appreciated
AI've made it before with the gelatin but I don't know the answer to your question -- my comment is why don't you take out a tablespoon of it and add some clear vanilla and see how it might improve it for you --
otherwise you could just make another batch sans lemon and if it turns out ok combine the two to tame the lemon bang --