Use of Size 00 Piping Tips

Is there a trick I don't know about using size 00 piping tips? I ultra-finely strain my soft peak icing through a very fine mesh and still end up with clogged tips which leads to me getting very frustrated. I use pure icing sugar in all my icing and really want to use the fine tips for small details but can't seem to stop getting clogged tips. Help would be much appreciated

Original Post

My frustration with a 0 and 00 was second to none for many months. Then a cookie ELF, Christine, sent me some meringue powder ( I had been using sifted egg whites) and it improved 75%. Then I switched to a 10X powdered sugar and it made a world of of difference along with the meringue powder. Now I only use Square Kitchen professional for fine pipping and there is no turning back. I love to needlepoint, lace and dot and use my 0 tip free of clogging and stress! Finally! 

Is it too stiff, too dry?  Some rest their bags/tips on a damp cloth - I haven't done this.  Sometimes I find I have to constantly wipe my tip.  Another thing that could cause clogging is that the tip is "damaged".  May not been obvious to the eye.  I was shown to open a tip by inserting a tooth pick or something stronger to widen it.  Needless to say, when she did that to my tip I was unhappy.  I had to toss it.  Smiling!   Sometimes I'll add a little corn syrup or piping gel.

THanks so much Ladies! I think Tina has hit the nail on the head, I just use pure icing sugar from the supermarket as we are limited for supply here for caking supplies. looks like I will have to do some online shopping, my tips are new straight out the packet so I don't think it was the problem. I think its just my icing sugar and fresh egg whites cant be refined enough for that type of piping. Off shopping I go.... Thanks so much to you both again xx

I am so glad I was able to help! <3
 
Originally Posted by Anita-Vintique Cakes:

THanks so much Ladies! I think Tina has hit the nail on the head, I just use pure icing sugar from the supermarket as we are limited for supply here for caking supplies. looks like I will have to do some online shopping, my tips are new straight out the packet so I don't think it was the problem. I think its just my icing sugar and fresh egg whites cant be refined enough for that type of piping. Off shopping I go.... Thanks so much to you both again xx

 

My tips usually clog if any of the icing in my bowl starts to crust a tiny bit at the edges, especially in dry, hot weather. I suspect some of those little crusties sneak into my icing for a cool dip when my back is turned! Originally, I was using plastic wrap as a skin right on my icing, plus sealing the top of the bowl.

I read a blog post by Sugarbelle, who passed on the idea to use a spray/mist bottle of water for thinning royal icing. It works like a charm, and has the added bonus of helping to clean off any icing on the side of the bowl before it can crust. Now I also use some cute little rubber spatulas* to mix my colors, which also helps keep the side of the bowl clean.

*I found the short mini-spatulas, in a pack of assorted rainbow colors, for a few dollars on Amazon, but they may be available elsewhere. I love the shorter spatulas when mixing color, because they are not long/heavy enough to tip out of a small bowl and get icing/coloring everywhere.

Add Reply

Likes (4)
Tina at Sugar WishesMilyCookie Me This ~ HeidiEconlady
×
×
×
×