manatee19 Posted 7 Apr 2006 , 9:50pm
post #1 of

I have done a few decorated cookies and I'm wondering what everyone uses to decorate with.

Once I tried the feather bags and the icing came through the coupler. It was a mess. So, now I'm tring squeeze bottles, which I really like. The ones I just made, the icing was mabe a little too thin, but it was fine. I've changed the way I ice so my icing is thicker. Should I atempt the coupler again?????

Does anyone know like the EXACT amount of water to add, to royal icing or any other icing?????

So what do you use?????

I'm open for any ideas. I'm worried that once a thicken the icing a little bit, it might not go through the squeeze bottle smoothly.

Thanks everyone!

15 replies
slejdick Posted 7 Apr 2006 , 9:56pm
post #2 of

I like the squeeze bottles, they're easier to use when I'm doing a lot of the same color. When I'm doing just a little, I usually just use parchment bags.

As far as thinning the icing, it's hard to say exactly how much water to use because it's affected so much by the humidity.

Antonia74's tutorial on decorating cookies has a great description of how to know when you've got the right consistency, if you haven't seen that . . .

I've never seen the icing come thru the coupler, so I can't advise on that, but I like the convenience of the parchment bags because I can just pitch them after I'm finished - I usually have enough to clean up by that point wtihout washing a lot of bags and couplers too, LOL!

hth!
Laura.

manatee19 Posted 7 Apr 2006 , 10:15pm
post #3 of

Laura,
Do you use tips with the parchment or do you cut a small hole. I thought about parchment, but now I'll think I'll give it a whirl.

Thanks

onebigdogmama Posted 7 Apr 2006 , 10:17pm
post #4 of

I've used the disposable bags and the parchment. I bought a couple of the CK bottles but haven't used them yet. Your royal icing might have been too thick if it squeezed out the coupler or there was a tear in the bag. As far as how much water (Royal Icing), you'll have to do it by trial and error--start out with the smallest amount. 1/4 teaspoon and mix and if still too thick, add a bit more. On other icings, it depends, you can use water, milk, juice, etc to thin. Always start out with a small amount. It is easier to do that than add more powdered sugar to get it thick again. Mix your icing in a bowl and test it though the bag, bottle whatever you're using to check the consistancy. If too thick then you can thin before you put it in. Happy baking! Hope that helps.

ellyrae Posted 7 Apr 2006 , 10:26pm
post #5 of

I usually make my own bags out of parchment but i dont use a coupler (unless I know I'll have to change tips). I just put the tip straight down into the bag, fill with icing, snip the tip off and deco away! When I'm making leaf's, I don't use a tip at all, I just cut the tip of the parchment back into a ^ shape! Make's a great leaf!

Cake_Princess Posted 7 Apr 2006 , 10:36pm
post #6 of
Quote:
Originally Posted by manatee19

I have done a few decorated cookies and I'm wondering what everyone uses to decorate with.

Once I tried the feather bags and the icing came through the coupler. It was a mess. So, now I'm tring squeeze bottles, which I really like. The ones I just made, the icing was mabe a little too thin, but it was fine. I've changed the way I ice so my icing is thicker. Should I atempt the coupler again?????




For my cookies i tend to use parchment or disposable bags.


Quote:
Quote:


Does anyone know like the EXACT amount of water to add, to royal icing or any other icing?????




For royal icing any many other icings for that matter there is NO such thing as EXACT amount of water. The weather and humidity and even the brand of icing sugar can greatly influence the amount of water you use. You may find that what you use one day may not necessarily work on another day. This is especially true of royal icing.

When working with royal icing thin it slowly a few drops can change the consistancy dramatically. Remember, you can always add more icing sugar to make it thicker. For icing used for flooding cookies, a spoonful should fully disappear back in the the rest of the icing in the bowl in a count of 10.

JennT Posted 7 Apr 2006 , 10:52pm
post #7 of

I use the plastic disposable bags and the plastic bottles. I even have some really small bottles that have tips that fit them...those I generally only use for writing or very tiny decorations or details. I bought them (the tiny bottles w/tips) from a seller on ebay called 'beachcombers'.

As for thinning royal...I live in an insanely humid climate...so for me it depends on the weather, really. I learned that lesson a couple of weeks ago....on a really humid day here royal icing will never become as thick as it should be...it only gets to flow consistency...lol.

simply Posted 12 Apr 2006 , 12:39pm
post #8 of

Can you tell me the best size for squeeze bottles and where do you get the supplied for the bottles?

slejdick Posted 12 Apr 2006 , 3:04pm
post #9 of

The bottles I use come in a 2 oz size and an 8 oz size. They have a coupler that will accept the Wilton tips, which is nice because I can use a larger tip (usually a 5) for flooding, but it's easy to use a smaller tip for detail work.

I use the large ones if I'm doing a lot of the same color. The 8 oz bottle holds enough icing to flood about 12-16 cookies if they're 3-4 inches across.

When I use parchment bags, I usually use tips, although if I'm just doing a couple and don't feel like washing anything, I'll just cut the tip off and use the parchment alone.

hth!
Laura.

golfgirl1227 Posted 12 Apr 2006 , 6:42pm

I use the squeeze bottle that you can put decorating tips on. I got them from www.kitchengifts.com (great place for cookie cutters as well). I use the small and the large ones. They are definitely less mess, IMO. A funnel really helps in filling the bottles as well, so if you get the bottles- you might want to pick up a funnel if you don't have one.

Zamode Posted 13 Apr 2006 , 12:24am

When I am making one of my batches that I will come on here and complain about later, I use bottles and bags. I like the bottles but you do need a funnel and a good-sized bottle (which I have neither). I use parchment for small amounts of color, I don't like using tips in parchment. I haven't been able to make a decent parchment bag since I left Wilton 1 dunce.gif



I may have to make a sig with that DUH smiley! icon_lol.gif


dunce.gif

simply Posted 13 Apr 2006 , 5:24am

Thank you for your help. Great advice.

marmar Posted 13 Apr 2006 , 6:02pm

Zamode,
Look for condiment bottles at a dollar store
Also, you don't really need a funnel. Pour icing into bottle from the bowl - hold the bowl really high, and direct icing with a utensil. Go slowly. By the time the icing reaches the bottle opening, you should have a fairly thin stream happening. It might be harder for thicker icing, though. I have a funnel, but can never find it when I need it.

Zamode Posted 13 Apr 2006 , 8:03pm

Marmar that's what I have been doing, actually.....most of the time I do alright but other times, there's a bit of a flop-over that has to be cleaned up. Condiment bottles is a great idea, thanks!

slejdick Posted 13 Apr 2006 , 8:45pm

I tried the condiment bottles, but found that the plastic was too stiff and I ended up with a very sore hand trying to squeeze it. Also, I like the convenience of using tips, so I gave in and bought the squeezit bottles - wish I had just done that in the first place, LOL!

I bought 4 large ones and probably 8 small, figure that'll last me a lifetime, and they're so much easier to use that I feel it was a good investment.

If you're buying the condiment bottles, check them to make sure the plastic is soft and easy to squeeze.

Laura.

Zamode Posted 13 Apr 2006 , 8:48pm

Another good tip, thanks Laura! My hand is still feeling tight from the other night.


Edit: Golfgirl, where on the site are the bottles that will hold the tips? TIA!

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