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Glycerin
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Kathy shares her secrets about using Glycerin to increase shelf life in baked goods like cupcakes and cakes by using Glycerin to help keep your baked goods moist and fresh.

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Review by Guest
Posted on 9/3/2013
How much Lecithin and Glycerin do I add to my cake andicing recipes?
babs101@fuse.net

Glycerin:
For baking: Dry ingredients like flour are best measured by weight rather than volume. For every 500 grams, or roughly 1.1 pounds of flour or other dry ingredients, use 1 tsp glycerin.

For Fondant: Add 2-3tsp of Glycerin to 2 pounds of rolled fondant to help keep it smooth and avoid cracking.

For keeping candy soft: Add 2 tsp Glycerin to every pound of candy (like caramel, taffy, candy centers, etc.).

For Royal Icing: Add 6 drops of Glycerin to every Royal Icing recipe that starts with 2 pounds of Powdered sugar to keep from hardening.

In American Style Buttercream: To help creaminess and to help avoid cracks, add 2 tsp Glycerin to every 4 cups of icing.

To Moisten Dried out Food Coloring: Add an equal amount of glycerin to completely dried food coloring to rehydrate. If color is thick but not solid, add a few drops at a time and mix until desired consistency is achieved.

To Clean Art Brushes: Rub a few drops of Glycerin into the bristles of an art brush to remove excess color and rinse clean.

Just for Fun Homemade Bubble Solution: Mix 1/2 cup Liquid Dish detergent (like Dawn), 4.5 cups water, and 4 Tbsp Glycerin. The longer the solution sits, the bigger the bubbles will get before popping.

Lecithin:
For the stabilization of emulsions, liquid soy lecithin is added at a ratio of 2tsp to every 1 cup of liquid.

Bread Dough: Use 1 tbsp. of lecithin for each cup of flour in your homemade bread recipe to reduce stickiness and to allow for easier kneading.

For Baking Cakes, Cupcakes, Muffins: Improves texture and height, helps baked goods release from cooking surface, Improves shelf life, helps retain moisture, provides excellent crumb structure and volume, helps prevent cakes from falling in the center. Add 2% flour weight basis, meaning if you have 100gr flour, add 2gr lecithin.

For Boosting color in Fondant: Add equal parts of lecithin and color to achieve desired shade. This will also help moisten the fondant, make it smoother, give it a little shine, and also will add a bit of non stick texture to it.

For Coloring or Flavoring Chocolate: Use 5 parts Lecithin to 1 Part color or flavor.

Culinary Foam: Lecithin is classified as an amphoteric surfactant in that it can react with either an acid or a base. It is ideal for converting juices and watery liquids to airs and foams. To produce a stable foam, use 2 cups liquid to 1 tsp lecithin and foam 3-5 minutes with an immersion blender.

Review by Guest
Posted on 9/3/2013
When you speak of adding a little glycerin or lecithin to your icing, fondant, baked goods, what is the ratio? How much should we add?

Sweet Wise response:

For the stabilization of emulsions, liquid soy lecithin is added at a ratio of 2tsp to every 1 cup of liquid.

Bread Dough: Use 1 tbsp. of lecithin for each cup of flour in your homemade bread recipe to reduce stickiness and to allow for easier kneading.

For Baking Cakes, Cupcakes, Muffins: Improves texture and height, helps baked goods release from cooking surface, Improves shelf life, helps retain moisture, provides excellent crumb structure and volume, helps prevent cakes from falling in the center. Add 2% flour weight basis, meaning if you have 100gr flour, add 2gr lecithin.

For Boosting color in Fondant: Add equal parts of lecithin and color to achieve desired shade. This will also help moisten the fondant, make it smoother, give it a little shine, and also will add a bit of non stick texture to it.

For Coloring or Flavoring Chocolate: Use 5 parts Lecithin to 1 Part color or flavor.

Culinary Foam: Lecithin is classified as an amphoteric surfactant in that it can react with either an acid or a base. It is ideal for converting juices and watery liquids to airs and foams. To produce a stable foam, use 2 cups liquid to 1 tsp lecithin and foam 3-5 minutes with an immersion blender.
Review by Guest
Posted on 9/3/2013
How much glycerin should you add to batter, fondant, royal icing, etc.

Sweet Wise Response:
For baking: Dry ingredients like flour are best measured by weight rather than volume. For every 500 grams, or roughly 1.1 pounds of flour or other dry ingredients, use 1 tsp glycerin.

For Fondant: Add 2-3tsp of Glycerin to 2 pounds of rolled fondant to help keep it smooth and avoid cracking.

For keeping candy soft: Add 2 tsp Glycerin to every pound of candy (like caramel, taffy, candy centers, etc.).

For Royal Icing: Add 6 drops of Glycerin to every Royal Icing recipe that starts with 2 pounds of Powdered sugar to keep from hardening.

In American Style Buttercream: To help creaminess and to help avoid cracks, add 2 tsp Glycerin to every 4 cups of icing.

To Moisten Dried out Food Coloring: Add an equal amount of glycerin to completely dried food coloring to rehydrate. If color is thick but not solid, add a few drops at a time and mix until desired consistency is achieved.

To Clean Art Brushes: Rub a few drops of Glycerin into the bristles of an art brush to remove excess color and rinse clean.

Just for Fun Homemade Bubble Solution: Mix 1/2 cup Liquid Dish detergent (like Dawn), 4.5 cups water, and 4 Tbsp Glycerin. The longer the solution sits, the bigger the bubbles will get before popping.
Review by Guest
Posted on 9/3/2013
what's the amount of glycerin to use in a pound cake recipe?

Sweet Wise response: For baking: Dry ingredients like flour are best measured by weight rather than volume. For every 500 grams, or roughly 1.1 pounds of flour or other dry ingredients, use 1 tsp glycerin.
Review by Guest
Posted on 9/3/2013
How much is "a little bit?" A teaspoon? A quarter cup? A drop?

Sweet Wise response:

For baking: Dry ingredients like flour are best measured by weight rather than volume. For every 500 grams, or roughly 1.1 pounds of flour or other dry ingredients, use 1 tsp glycerin.

For Fondant: Add 2-3tsp of Glycerin to 2 pounds of rolled fondant to help keep it smooth and avoid cracking.

For keeping candy soft: Add 2 tsp Glycerin to every pound of candy (like caramel, taffy, candy centers, etc.).

For Royal Icing: Add 6 drops of Glycerin to every Royal Icing recipe that starts with 2 pounds of Powdered sugar to keep from hardening.

In American Style Buttercream: To help creaminess and to help avoid cracks, add 2 tsp Glycerin to every 4 cups of icing.

To Moisten Dried out Food Coloring: Add an equal amount of glycerin to completely dried food coloring to rehydrate. If color is thick but not solid, add a few drops at a time and mix until desired consistency is achieved.

To Clean Art Brushes: Rub a few drops of Glycerin into the bristles of an art brush to remove excess color and rinse clean.

Just for Fun Homemade Bubble Solution: Mix 1/2 cup Liquid Dish detergent (like Dawn), 4.5 cups water, and 4 Tbsp Glycerin. The longer the solution sits, the bigger the bubbles will get before popping.
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