REUSABLE PRACTICE ICING RECIPE

When learning how to cake decorate, if you want to get better you must

PRACTICE, PRACTICE, PRACTICE

It is the only way you can get better.

​When I was learning how to cake decorate, I would bake a cake, wash dishes, make frosting (sometimes even a filling), and by the time I frosted the cake and saw the mountain of new dishes I had to wash, I was no longer interested in practicing decorating, I didn't even fill a piping bag, I just served the cake as it was, an undecorated cake. 

I am sure you have also felt this way at least once. 

Of course, it would have been different if I already knew what I was doing. It would have been simple to quickly set up a bag and start piping, but I was CLUELESS. I did not know about couplers, consistencies, etc. I only knew how to do basic swirls with whatever tip I decided to throw in the bag. 

Until I had an epiphany....

                                       >  LIGHT BULB! <

Reusable Practice Icing - and to make it even better - one that does not expire, one that is easy and cheap to make!

​
​BOOOYAH!

I felt like I hit the lottery!

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First, let's go over my practice icing rules:

Practice icing is not for you to eat. 

It's not for applying onto a real cake, or any food for that matter.

You don't even use it on a fake cake...

Practice icing is simply used on wax paper, parchment paper, and plastic practice boards. 

Why I love it soooo much:

You no longer have to make icing every time you want to practice. When you are done practicing scrape the frosting off of the practice surface with a rubber spatula and put it in an air-tight container and save it until you are ready to practice again. 

Don't worry about putting a date on it - these ingredients don't expire. (smiley face) Though, I would label it as practice icing.

AND with the noted practice surfaces, there's no chance for accidental mixed contaminants. 

Just be sure to store your practice icing in an air tight container at room temperature - preferably in a cupboard - you're fridge is fine, just make sure you let it come to room temperature before you use it.

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Practice
Icing
Recipe

Makes appx 2.5 cups of STIFF practice frosting.
*This recipe is not intended to eat. 

INGREDIENTS:
4 cups POWDERED (CONFECTIONARY) SUGAR
7 teaspoons WATER
1 cup VEGETABLE SHORTENING (crisco)

DIRECTIONS:
Cream Shortening.
Alternate adding small amounts of sugar and water until all is fully incorporated.

NOTE: Even though this recipe mimics the consistency of a buttercream frosting, you can mix by hand or with a hand mixer. 

* This makes a STIFF consistency. If you need a Medium consistency add 1 more teaspoon of water. If you need a Thin consistency add 2 more teaspoons of water.

>learn more about frosting consistency<