Learning anything is difficult. It can be argued, pretty easily, that learning anything baking and pastry related is much more difficult. When you’re new to something, it can be really easy to give up. Some people don’t like challenges. Some people though, like me, live for them. Anybody that knows me, know that. I see challenges as an opportunity to learn. If you’re not getting better, you’re getting worse. One of my goals ultimately is to open a bakery. This bakery will have nothing to do with cakes. Nevertheless, the most realistic way to get a bakery, I believe, is to start at home. I’ve always had a passive interest in cake decorating. I found it interesting, but never really wanted to get into it. I mean, I know how to decorate a basic one tier buttercream cake. Anything more intricate is way out of my league. I’m a rookie or what some may call a noob. I’m soaking in as much information as I can. Watching videos, reading books and forums. Of course, I’m also practicing. I want to learn the basics. I want to be great at piping. In order to do that, I need to practice. So, that’s what I do. Everyday. The way I do it is very easy and very cheap. Butter, heavy cream, vanilla are all expensive. So, I don’t use those things in my practice “icing” recipe. You’ll see just how cheap the icing is and how easy it is to make. It pipes beautifully and keeps well for months. It’s perfect for practicing borders, shells, dots and much more. Just don’t eat it. It is for practice only, not for eating. Keep that in mind. So, if you’re a noob like me, I highly recommend you practice. They say, “practice make perfect” for a reason. I truly believe that. The more you do something, the more second nature it will become. That’s my plan for piping. I invite you to use this “icing” recipe and these tips/techniques so we can both become buttercream piping masters.
Make your icing first. Get all your equipment together and go ahead and practice. You can practice whatever borders you feel necessary. I use the back of a baking sheet, but you can use a wax paper or parchment paper as your canvas. Have fun!
See how I do it:
[embedyt] https://www.youtube.com/watch?v=HNThYoqEKLs[/embedyt]
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Thanks so much for this great tip! I’ve wanted to practice piping but I didn’t want to burn out my hand mixer just for practice frosting. I’m a noob too so I definitely need the practice. Thanks again.
Hey, noobs have to look out for their fellow noobs. I understand the struggle, trust me. Ingredients are expensive and a hand mixer is too tiring to use just for some practice icing. Piping is hard and the only way to get better is with practice. You’re very welcome for the tip and hopefully with enough practice, we’ll both improve! Though, I’m sure you’re already better than me. Thanks for the comment and the support! Much appreciated.
So, good question. Typically, I find that shortening freezes really well. Considering this is made up of mostly shortening, it should freeze well. I’m not sure how much water crystals will appear as you freeze, because I’ve never done it. I don’t think many will. Just make sure if you freeze it, to wrap it well. Also, make sure you bring it back to room temp. before using it. You may have to re-whip it as well to bring it back to life, but only do this when it reaches room temp. Hope this helps. Best of luck!
I like your video its v clear thank you!
Thank you!
Hello. I have been practicing with this “frosting” but I cannot get it to hold together like yours. The only way I can explain it is to give you an example…well two examples, actually! One, when I am attempting to make a rosette, my frosting just becomes a bunch of ribbons, all over the top. And when I attempt to practice leaves, they split down the center! This will not hold together at all and I do not know if that means my frosting is too wet or too dry? Or, what it means at all! Can you please give me your advice/opinion on what I have done or am doing wrong? Thank you so much!!
Sorry, this comment was buried in the other. Thank you for giving it a try and I hope you figured it out.