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REUSABLE PRACTICE ICING RECIPE

4/10/2017

10 Comments

 
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. 


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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. 
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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. 
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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<
10 Comments
Olivia link
6/21/2019 10:32:00 am

How long can this frosting be stored? If I make it a day ahead of time, will it still be usable the next day?

Reply
Maggie
11/24/2019 11:18:44 am

It is not for eating and has a long shelf life, just keep tightly sealed

Reply
Deborah betty
12/1/2019 04:12:31 am

Thank you, thank you. I could keep typing my thanks but I’m way too busy learning how to decorate my baked goods using piping bag. Why I never thought of searching for then actually finding this great site is beyond me. I love the fact that I can increase/decrease the consistency of “icing “ while learning to use different tips. AMAZING

Reply
Amy Faulkner
12/10/2019 12:48:51 pm

Would it hurt the shelf life if I add a bit of food coloring to it? Not for eating, I understand, just to brighten up my practice sessions.

Reply
Lily
5/6/2020 05:27:27 pm

I would say yes because food colouring does not expire. I used a gel colouring and it was perfect because it did not affect the consistency of the icing. If you are using liquid dye and it thins out the consistency you could add more icing sugar.

Reply
Jo Ann Ann white
1/29/2020 09:47:23 am

I have retired and want to learn how to pipe and decorate cakes, I have the time now HELP PLEASE

Reply
Chimneyswallow
4/28/2020 06:11:55 am

It didn't work at all. The consistency was rock solid and when I added enough water to get it anywhere near a buttercream like consistency, the fat and water already filled the divorce papers.

Reply
Amy
12/13/2020 07:56:53 pm

When I made this, I had a similar problem. It helped me to use warm, almost hot water. It incorporated into the Crisco better than room temp or cold tap water. Another recipe online suggested using light corn syrup instead of water, so that might work better for you.

Reply
Fiona
5/6/2020 03:56:02 pm

Hello,
I love the recipe, this would this will save me a great amount of money. But can this icing withhold an area that hot and humid? If not, how long will this icing take until it will begin to melt? Thank you!

Reply
Tanya
5/12/2020 06:51:07 pm

Why can’t I use it on a fake cake?

Reply



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    HELLO! I'm Julie. My favorite hobby is baking; it’s relaxing and brings out my creative side. < Here I share tutorials to teach you how to cake decorate like a pro! Hungry for more? Subscribe to my newsletter below to get my newest recipes, tutorials, and more! ENJOY.

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