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If you're just practicing piping, you can just pipe onto parchment paper (or a clean counter) and then scrape it off with a spatula and save the frosting. That way you can actually practice with the frosting you'll be using and not be thrown off by different textures and consistencies. ETA: This is what we've actually done in a few bakeries where I've ...


No personal experience but: Cake making site recommends making your buttercream with crisco instead of butter. It's cheaper but it's not going to taste good at all. It can also be reused and stored repeatedly. A recipe - Source: Cake Central Forums: 1 cup vegetable shortening 2 to 4 Tbsp water 1 lb confectioner's sugar 1 Tbsp meringue powder Beat ...


Hello Shin and welcome to Seasoned Advice. You could use vegetable shortening or stick margarine as a substitute for the butter. Either would be much more economical for practice purposes.


Option 1: Canned frosting is a lot cheaper than making your own. It doesn't taste as good, but that doesn't really matter if you just use it to practice. Option 2: Make a batch of very simple buttercream frosting to practice with. After each practice session, scrape it off, and freeze. Defrost it before every use (it may need to be whipped for a couple of ...

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