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Reply to "Icing That Curls When Piped"

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 

Last edited by Brigitte Thiele
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