When you watch the cake challenges on Food TV I notice how easily they pipe things on the cakes... and such a fine line of it too. Any idea what kind of icing they use to do that? Mine that I make I think is way too thick to use for it and was wondering if anyone else had some suggestions???
For finer and smoother piping, add a small amount of corn syrup to your frosting. Add just enough until the frosting peaks without breaking. It should be smooth and have just a slight shimmer to it.
p.s. By the way, this is for buttercream. For Royal, strain the frosting through a clean knee-high hose.
Yes, corn syrup makes a WORLD of difference! Everything is smoother with it
How much corn syrup to you usually use?
Depends, maybe about a tbs per 3 cups.
cool serious_cakes... thanks! I will try it.
Could you use the frosting with the syrup in it for roses or will they not stand up well or dry at all?
If your frosting was really stiff to start they should be alright, if not take some of the frosting out for your roses before you add the corn syrup. lol-I pipe mine right on the cake so it doesn't matter too much if my frosting is a little thin: