Bouncin4Bonjovi Posted 1 Feb 2006 , 1:35am
post #1 of

When using Antonia's royal icing recipe, how do you keep from getting hard peaks for example when making "dots" on cookies?

4 replies
dailey Posted 1 Feb 2006 , 1:52am
post #2 of

i don't use that particular icing but what i always do is dip a small paintbrush in water and carefully pat down the points. also, if you release the pressure when your piping before you pull up the piping bag, i find it helps with this problem.

slejdick Posted 1 Feb 2006 , 2:38am
post #3 of

I just thin the icing enough so that it settles by itself and doesn't leave the points.

Laua.

Cake_Princess Posted 1 Feb 2006 , 7:52am
post #4 of
Quote:
Originally Posted by Bouncin4Bonjovi

When using Antonia's royal icing recipe, how do you keep from getting hard peaks for example when making "dots" on cookies?





When making dots you should stop squeezing before you pull away. The dots tend to be pointy if you are still squeezing when pulling the tip out even if you are only squeezing just a tiny bit.

bikegal Posted 2 Feb 2006 , 12:51am
post #5 of

For the life of me I can't remember where I read this tip but here it is. When making dots, stop squeezing then pull the tip to the right instead of up to avoid the peaks. Works for me! icon_smile.gif

bikegal

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