icing
hey yall...i made some snow white buttercream icing last nite.. according to the wilton book, it said " for spreading consistancy, to add 2 tbls of corn syrup".. so i added the corn syrup, but not all of the 2 tbls, but almost.........anyway, i waited for my icing to crust so I could do the parchmenat paper/fondant smoother method to smoothe it.. but it never did fully crust.. it was a little crusted but not fully (like im use to).. so 20 minutes later when I tried to do my parchment method, parts of it stuck, and I was extremely frustrated (still am).. should I just omit the corn syrup altogether? thanks gang
Replies to This Discussion
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Permalink Reply by denette lynch on
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I haven't used corn syrup in icing but I have heard of it. I use water or milk or coffee creamer to thin my icing, more of whatever liquid the recipe called for, if it is too stiff. Not sure how the corn syrup affects crusting, but since it didn't work for you this time, I would try something different the next time.
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Permalink Reply by Cyn on
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the only time I'd use corn syrup is to make it smoother for fine piping, like lettering. They recommend piping gel for that, but if I didn't have any on hand I'd use a little corn syrup--it's in invert sugar like glucose, so it won't ever let it dry because it pulls moisture out of the air to stay damp.
Generally, I only use water or milk, and add a TBS of meringue powder if I really need it to crust for smoothing or flower making.
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