Hi, I've been trying to make piping gel using this recipe:

[code:1:38cdba7c09]
PIPING GEL RECIPE:
INGREDIENTS:
2 envelopes (2 tablespoons) unflavored gelatin
2 tablespoons cold water
2 cups light Karo syrup, or light corn syrup

Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL. Add the syrup and heat thoroughly. Cool and store, refrigerated, for up to 2 months.
[/code:1:38cdba7c09]
I've found this recipe in several different places online, but when I try to use it, it seems like 2 TBSP of water is not nearly enough to dissolve the gelatin. After sprinkling the gelatin over the water, the water is completely absorbed. I end up with a few clumps topped with undissolved (completely dry) gelatin. I tried to forge boldly ahead and just add the syrup, but I end up with few clumps of gelatin in the syrup, and the rest is very thin, about the same as the syrup.

I suppose I could just go buy some piping gel (may have to, if this keeps not working), but I like the idea of making my own ingredients, and knowing what goes in to my cakes. I was wondering it anyone had successfully used this recipe, or had any other suggestions.

Thanks,
Justin

PS I'm not sure if this is relevant, but I was planning to use the piping gel to stabilize some whipped cream and also to firm up some buttercream for decorating.

Have your tried melting it in the microwave after you let the gelatin bloom? I use the gelatine when making my fondant and I just use a big enough bowl that it make the water spread more so you have more surface area and then after the two minutes you just pop it in the microwave for a few seconds to melt and this will give you the nice liquid state to add the syrup too. I hope this help out.

Thanks for the advice about the microwaving the gelatin. It worked like a charm

In the end, I decided to double the amount of water in the recipe. I realized that the gelatin was not all blooming and that the unbloomed gelatin was getting ruined by the heating process.

I put 2 Tbsp of water in a bowl and sprinkled one packet of gelatin over it. I did this twice (two bowls) and microwaved them both for about 40 s at half power. Then I poured them into a saucepan and added the Karo syrup. I heated the mixture through (until the gelatin was completely dissolved) and then cooled it. Since it takes 2 cups (a whole bottle) of Karo syrup, I washed out the bottle and poured the cooled gel in to store it. The opening is too wide for writing, but works well for dispensing into a cone or mixing bowl.

I've never bought commercial piping gel, so I'm not sure how this compares (as far as thickness), but it was perfect for my needs. I added 2 TBSP to whipped cream to stabilize it and it has (so far) remained nice and firm. Adding some to stiff Wilton Buttercream (http://www.wilton.com/recipe/Buttercream-Icing) -- made with all crisco -- made a smooth icing perfect for flowers and decorating.

Thanks again for the tip, it made all the difference!

I am so glad I was able to help out. Sounds like you got just what you needed. I may need to try making this one. I try to make everything from scratch. One more thing for me to try out.

I"m glad I found this thread. I made some homemade gel the other day and had the same clumpy problem. And.. it did not thicken like the commercial gel. It worked ok for my cake, as I was mixing it with buttercream for a water fall effect on a cake, but as far as standing alone as a piping gel, it never would have. I'll try the microwave method next time.