How To Do Piping Icing

Decorating bags separately with different colors of icing.

How to do piping icing. Made using tip 224 for standard flowers or tip 2D for larger flowers these blooming beauties start off similar to a star but as you squeeze the icing bag you twist your wrist outward to create overlapping petals. You can use whatever flavor of canned frosting you want whether that vanilla buttercream chocolate or cream cheese. The fastest and easiest way to pipe flowers with just a squeeze of the piping bag the larger the nozzle the larger the flower.

Once all the soap frosting has been completely pushed down towards the frosting tip you now can tightly twist the open end of the bag closed lift it up with the piping tip pointing up towards the ceiling and remove the paper towel plug. Mix it in on medium-low speed just until combined then scrape the bottom and sides of the bowl with a silicone spatula and add the remaining powdered sugar and the salt. Make sure to get the correct consistency of icing for piping not too thick or runny.

The opening of the nozzle will dictate if it will be a thin or fat flower and the number of openings at the tip is equal to the number of petals the flower will have. Off the end of each bag and drop them both into a larger 16 in. Once you have tried out all the different styles and designs you scrape it off the board or work surface mix it well and practice again.

How to use a piping bag for frosting. You will notice with this technique that there is not much of the previous color in. Using heavy pressure begin squeezing at the top of the carrot.

As you lower the tip stop squeezing and pull toward you to create a pointed tail of icing. Position tip slightly above the surface. And you can it store out of direct sunligh for at least for one year.

This creates a barrier for your fill icing so that you dont have to worry as much about over filling and icing dripping down the sides. Pipe two colors at once by filling two 12 in. Do mock buttercream instead of a real one.