Guess I am a bit late coming into this, your video is very useful, would like to learn how to make the fake icing with shortening, is there a chance to get the recipe now?
@@westan08 You can place it in a container covered in or out of the fridge. It'll last for a month or so either way before it starts getting unusable. If you stored it in the fridge, allow the mixture to come up to room temp and re-mix on high just to fluff it up again. If you store it out of the fridge, you may have to re-mix as well to fluff it up after a few days. But, the beauty of this mock icing is it doesn't have to be refrigerated. You can store covered in your pantry.
I’m semi new. I’ve been buying all my supplies, (I only had a couple of piping tips that I made cakes with), now I’m getting serious about it. Turn table, spatulas even new bowls that I see maybe helpful. I’ve also watched 2 months of videos. Your tips are FABULOUS especially the practice cream!! Love that idea! I was so afraid to bake a bunch of cakes and waste buttercream. THANK YOU!
@@FayesFood yes, I am! I need to make a cake with an alligator for my grandson! His mom said snake, I say “no”to snakes. I’d have nightmares for years from looking and working on one lol. You missy have seen it on TH-cam or Pinterest, a ugly yellow one! Haha, no way. I still have to figure out an alligator though. The snake would’ve been easy.
So you just used shortening and powdered sugar?? If I were to make a small batch could I just use a half cup shortening and a fourth cup powdered sugar??
Just store in a plastic container with a paper towel over the top and then the cover. Should be good for a while in the freezer since there’s nothing perishable.
For this icing, is it okay to use lard? or will it affect the consistency of the icing? I don't have shortening. I'm really looking forward to trying this!
These ingredients are all edible; I'm actually looking for a non-edible substance to practice with. Some type of non-drying spackling from the hardware store, etc.
Will the practice icing also take gel food colors like buttercream? I’d like to practice mixing some colors but don’t want to waste buttercream to do it.
You can use either, but you'll get more volume if you do it with the electric mixer which is what I used. You'll be able to whip more air into it that way which is what will give it more volume.
You can try stabilizing your whipped cream with bloomed gelatin, confectioner's sugar, or even a bit of cream cheese. Each will stabilize the whipped cream which will give it a bit more stability (ie the consistency will feel better) but also shelf life. Hope this helps.
I know this is a older video but was hoping I could have the recipe for the practice icing. the link above keeps telling me im lost. thank you in advance.
Hey Tina, thanks for bringing that to my attention. I've replaced that bad link with the updated link. Just in case, here is the link for you: www.fayesfood.com/practice-piping-easily/ Thanks again!
Hello, i purchased the cupcake decorating kit, I used canned frosting (betty crocker) I used the star tip and the others and for some reason my design lines did not come out clean like yours, is it something im doing wrong? does it not work with canned frosting. Please help! thanks!!
Speaking from experience, most canned frostings don't pipe well at all. That's because there is nothing strong that pipes or holds well in the canned frosting. There's no butter and no shortening. It's typically just a bunch of sugar and oil. Not suitable for piping. If you want a practice "icing" that is cheap, but not edible, go to this link and scroll to the bottom: www.fayesfood.com/2017/05/12/practice-piping-easily/. I recommend you practice with the non-edible icing piping first. Once you get it down, you can move on the real stuff. If you want some delicious buttercreams that pipe beautifully and taste great but are more expensive (real ingredients, yay!) go here: www.fayesfood.com/2018/06/22/fluffy-chocolate-buttercream/ (You can leave out the espresso powder, cocoa and chocolate to just make vanilla for the top link.) www.fayesfood.com/2017/07/28/easy-fluffy-buttercream/
Thx Faye. Valuable instructions & tips. Even more important, thx for the peace of mind :-* The very unnecessary, loud, *"RRAA-RRAA"* in many videos are torturous! Keep it calm & clean from drama & the junk known nowadays as "music".
It's a pretty stiff practice icing so I believe so. Though, I haven't tried it. If you find it's not stiff enough, you can always add more confectioner's sugar which should help for roses.
Wow over 30,000 views. Wasn't expecting that. Thanks for the support!
Guess I am a bit late coming into this, your video is very useful, would like to learn how to make the fake icing with shortening, is there a chance to get the recipe now?
The recipe should be in the link in the description box.
@@FayesFood thank you, this email was sent into my spam, so didn't read it until now, thank you
how would this be stored?
@@westan08 You can place it in a container covered in or out of the fridge. It'll last for a month or so either way before it starts getting unusable. If you stored it in the fridge, allow the mixture to come up to room temp and re-mix on high just to fluff it up again. If you store it out of the fridge, you may have to re-mix as well to fluff it up after a few days. But, the beauty of this mock icing is it doesn't have to be refrigerated. You can store covered in your pantry.
I’m semi new. I’ve been buying all my supplies, (I only had a couple of piping tips that I made cakes with), now I’m getting serious about it. Turn table, spatulas even new bowls that I see maybe helpful. I’ve also watched 2 months of videos. Your tips are FABULOUS especially the practice cream!! Love that idea! I was so afraid to bake a bunch of cakes and waste buttercream. THANK YOU!
No problem and thank you for the awesome feedback! Sounds like you're ready to get started on your deep dive decorating journey.
@@FayesFood yes, I am! I need to make a cake with an alligator for my grandson! His mom said snake, I say “no”to snakes. I’d have nightmares for years from looking and working on one lol. You missy have seen it on TH-cam or Pinterest, a ugly yellow one! Haha, no way. I still have to figure out an alligator though. The snake would’ve been easy.
Thanks for the great idea about using shortening and then just recycling the stuff you just piped out. I’m going to use it! Thanks again!
No problem! Yes, it's waaayyyy cheaper than using butter, vanilla and confectioner's sugar constantly. Good luck!
@@FayesFood how did you made that?
@@azrafatima5925 www.fayesfood.com/2017/05/12/practice-piping-easily/ Recipe is there.
Boxes mashed potatoes are very cheap and will work for practice. Then u can add butter and eat them,no waste
Thank you. Your video is very useful for someone like me who is a totally beginner in this area.
Thank you for watching and for your kind words! Good luck on your decorating journey. Have fun!
Great video , the coupler , does it come in different size ? Or is it one size ? Can you please share the info for the one you used in this video ?
Yes, I believe these are Wilton couplers and tips since I was a beginner. The couplers usually come in a small and large size. Tips are the same.
So you just used shortening and powdered sugar?? If I were to make a small batch could I just use a half cup shortening and a fourth cup powdered sugar??
Yes, you could just halve the recipe that's on the blog and that'll get you a smaller batch.
How to store the icing in the fridge or freezer and for how long does it stay good
Just store in a plastic container with a paper towel over the top and then the cover. Should be good for a while in the freezer since there’s nothing perishable.
Awesome! I always wondered what a coupler was and how to use it! Thank you!
Awesome, glad I could help Cindy! Good luck on your caking journey.
For this icing, is it okay to use lard? or will it affect the consistency of the icing? I don't have shortening. I'm really looking forward to trying this!
It should be fine. I've never personally used lard, but from what I know, it's a similar consistency so it should work.
These ingredients are all edible; I'm actually looking for a non-edible substance to practice with. Some type of non-drying spackling from the hardware store, etc.
Some people have practiced with a puddy substance from what I've heard, but I've never tried it myself.
Will the practice icing also take gel food colors like buttercream? I’d like to practice mixing some colors but don’t want to waste buttercream to do it.
I didn't try it, but it should work fine. There are icing recipes with just shortening and it takes color fine, so this should do the same.
Thanks!
Recipe for practice icing
Amazing... video ...as beginner it help me a lot...thank you madam
Thank you!
Did you mix it with electric mixer or by hand
You can use either, but you'll get more volume if you do it with the electric mixer which is what I used. You'll be able to whip more air into it that way which is what will give it more volume.
Any suggestions on how to practice whipped cream piping? The texture I feel is very different.
You can try stabilizing your whipped cream with bloomed gelatin, confectioner's sugar, or even a bit of cream cheese. Each will stabilize the whipped cream which will give it a bit more stability (ie the consistency will feel better) but also shelf life. Hope this helps.
I know this is a older video but was hoping I could have the recipe for the practice icing. the link above keeps telling me im lost. thank you in advance.
Hey Tina, thanks for bringing that to my attention. I've replaced that bad link with the updated link. Just in case, here is the link for you: www.fayesfood.com/practice-piping-easily/
Thanks again!
Thank you for responding. I will check it out.
I'm speechless if you interpret this like you show who's watching
Thanks x
how can i make that practice icing? recipe? or suggestions?
The recipe link is in the description box.
Thanks for the great idea :)
My pleasure :)
Thanks you dear for this wonderful video.really extremely good💕
Thank you for the kind words and for watching!
Thank you so so much for this... I wanted to practice so much.... butter was a no no as the expense! Am going to get started right away...😀😊
Thank you for the kind words and for watching. Good luck on your cake decorating journey :)
Hello, i purchased the cupcake decorating kit, I used canned frosting (betty crocker) I used the star tip and the others and for some reason my design lines did not come out clean like yours, is it something im doing wrong? does it not work with canned frosting. Please help! thanks!!
Speaking from experience, most canned frostings don't pipe well at all. That's because there is nothing strong that pipes or holds well in the canned frosting. There's no butter and no shortening. It's typically just a bunch of sugar and oil. Not suitable for piping. If you want a practice "icing" that is cheap, but not edible, go to this link and scroll to the bottom: www.fayesfood.com/2017/05/12/practice-piping-easily/.
I recommend you practice with the non-edible icing piping first. Once you get it down, you can move on the real stuff.
If you want some delicious buttercreams that pipe beautifully and taste great but are more expensive (real ingredients, yay!) go here:
www.fayesfood.com/2018/06/22/fluffy-chocolate-buttercream/
(You can leave out the espresso powder, cocoa and chocolate to just make vanilla for the top link.)
www.fayesfood.com/2017/07/28/easy-fluffy-buttercream/
Thank you so much!!
No problem. Thanks for watching and for your question.
You could also try whipping the canned frosting.
Great information 👍 thanks a lot
so helpful thankyou!
Glad it helped :)
Thanks for the tips.
Thanks for watching!
Love it! Thank you!
No problem, glad to help!
Faye Thank you for sharing this video!!! Subbing
Thanks sweetie. Appreciate ya.
How u make d icing u use
The recipe is on the blog for this specific post.
Super
Yeh whppy cream hai or butter cream plz respice bata da
This isn't buttercream or whipped cream. This isn't even edible. I have an actual buttercream recipe on my blog though. www.fayesfood.com
Thx Faye.
Valuable instructions & tips.
Even more important, thx for the peace of mind :-*
The very unnecessary, loud, *"RRAA-RRAA"* in many videos are torturous!
Keep it calm & clean from drama & the junk known nowadays as "music".
Thanks for the kind words.
I really like how she takes her time to explain everything
Thanks for the kind words!
Definatley. ...sometimes I just have to skip videos I really want to watch because of the horrendous noise accompanied with it
is this edible
Technically yes but in reality no. Won't be tasty. Just shortening and sugar.
How do I make shorting
If you mean the shortening icing, it's at www.fayesfood.com/2017/05/12/practice-piping-easily/
Just copy that link into your web address bar. Enjoy!
Beryl Maynard-Gibson love what I see would like the recipe
Hi, the recipe is in the link a comment above yours. Enjoy!
@@FayesFood link open ni hora
Can I use it to practice roses ?
It's a pretty stiff practice icing so I believe so. Though, I haven't tried it. If you find it's not stiff enough, you can always add more confectioner's sugar which should help for roses.
Great video. Thx for sharing
Thanks for your kind words and for watching!
What tube # u using
I believe it was an Ateco 856.
Thanks a lot for the lesson
Thank you for watching!
Nice
Great video
Thanks Debbie! Practice makes perfect :)
liked your video
Thanks! Appreciate the support.
Naas video
soooooo slow
meaning? This is a BEGINNER'S tutorial.
Faye's Food ..I ment the first part of video not your pipping
I understood what you meant. I mean I made this video longer and slow on purpose to teach beginners.
Faye's Food sorry if I bothered you😩
No bother...I was just confused as to why you pointed out. No worries :)
👎👎👎👎👎
:) Thanks.
Angela Maria Santos De Souza lol you’re a bitch lady