Icing That Curls When Piped

I just learned how to make royal icing and recently tried cookie decorating for the first time.  When I went to pipe the icing onto my cookies, the icing kept curling as I pushed it out of the parchment paper cone. I tried making thinner icing and cutting a bigger hole in the cone, but neither helped me. Any suggestions how to fix this would be helpful.

Thanks!

Original Post

Hi, I am a new decorator too. Have you looked at any of the tutorials on icing consistency? I am wondering if you may have it too thick even after thinning it?  I also read somewhere not to over mix as this introduces too much air and the icing may not behave.  I hope someone with more experience comes along to help. I want to hear what they have to say as well.  I have had this problem too. 

Brigitte

Well, if it's not a consistency issue (icing that's too thick pushed out of a very small hole will often curl), then you may have misformed your cones. If the paper is not pulled completely taut at the tip (or if you have any flopping paper or small tears in the tip), this can also lead to curling or irregular piping. Lastly, be sure your icing is making contact with the cookie surface before you start to pipe (apply pressure to the cone); if the icing has nothing to grab onto, it can also sometimes curl or go in directions other than you want.

RM0120 posted:

Julia and Leagwen, thanks for the feedback. I didn't sieve the powdered sugar before I made the icing. I just whisked it with the cream of tartar. Maybe that's the culprit. Do you think I could get better results using pastry bags with tips?

I pipe with cones all of the time, and vastly prefer them due to the control and precision (finer lines than tips) they afford - and the fact that they don't require clean-up. It may be you just need to practice with the cones more, but by all means, try metal tips and bags, and see what you think. (P.S. I never sieve my powdered sugar, but we typically get a very fine - 10X vs. 6X - powdered sugar here in the US that rarely, if ever, plugs cones or tips. If you are elsewhere in the world, though, some powdered sugar could be quite gritty - but this will affect your ability to pipe easily out of both cones and fine metal tips.)

Julia M. Usher posted:
RM0120 posted:

Julia and Leagwen, thanks for the feedback. I didn't sieve the powdered sugar before I made the icing. I just whisked it with the cream of tartar. Maybe that's the culprit. Do you think I could get better results using pastry bags with tips?

I pipe with cones all of the time, and vastly prefer them due to the control and precision (finer lines than tips) they afford - and the fact that they don't require clean-up. It may be you just need to practice with the cones more, but by all means, try metal tips and bags, and see what you think. (P.S. I never sieve my powdered sugar, but we typically get a very fine - 10X vs. 6X - powdered sugar here in the US that rarely, if ever, plugs cones or tips. If you are elsewhere in the world, though, some powdered sugar could be quite gritty - but this will affect your ability to pipe easily out of both cones and fine metal tips.)

I just watched your video on parchment cones. Thank you! Now I just have to try that!   I am new here and having a bit of trouble maneuvering about the website. Was going to leave my intro but can't seem to find how to do that. I am using my iPhone to access the site. Maybe thats the problem or maybe I am blind lol

it's a lovely site! I am enjoying it a lot!

Brigitte 

RM0120 posted:

I just learned how to make royal icing and recently tried cookie decorating for the first time.  When I went to pipe the icing onto my cookies, the icing kept curling as I pushed it out of the parchment paper cone. I tried making thinner icing and cutting a bigger hole in the cone, but neither helped me. Any suggestions how to fix this would be helpful.

Thanks!

When that happens to me I clean out my tip. 

Brigitte Thiele posted:
Julia M. Usher posted:
RM0120 posted:

Julia and Leagwen, thanks for the feedback. I didn't sieve the powdered sugar before I made the icing. I just whisked it with the cream of tartar. Maybe that's the culprit. Do you think I could get better results using pastry bags with tips?

I pipe with cones all of the time, and vastly prefer them due to the control and precision (finer lines than tips) they afford - and the fact that they don't require clean-up. It may be you just need to practice with the cones more, but by all means, try metal tips and bags, and see what you think. (P.S. I never sieve my powdered sugar, but we typically get a very fine - 10X vs. 6X - powdered sugar here in the US that rarely, if ever, plugs cones or tips. If you are elsewhere in the world, though, some powdered sugar could be quite gritty - but this will affect your ability to pipe easily out of both cones and fine metal tips.)

I just watched your video on parchment cones. Thank you! Now I just have to try that!   I am new here and having a bit of trouble maneuvering about the website. Was going to leave my intro but can't seem to find how to do that. I am using my iPhone to access the site. Maybe thats the problem or maybe I am blind lol

it's a lovely site! I am enjoying it a lot!

Brigitte 

Hi, again! The site looks a little different on an iPhone, but it has all of the same functionality as if you were to access it on a laptop. So I'm not really sure why you're having trouble - I'd need more info to help with that. Anyway, new member intros can be left in the forums in the "New Member Intros" forum. You can either do this by selecting "Post" in the upper right of the site, and then "Topic" and then selecting the "New Member Intros" forum (which is at the bottom of the various forums, in the "Member Meetup" area). Or go to this link directly: http://cookieconnection.juliau...um/new-member-intros. Hope this helps!

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