Squeeze Icing Through Cleaned Nylon?

Baking By sweetopia Updated 5 May 2009 , 1:53pm by sweetopia

sweetopia Posted 29 Apr 2009 , 8:24pm
post #1 of 10

Hi there!
I remember reading a thread a few days ago, where someone advised squeezing flood icing through a palmolive-cleaned-never-used-knee-high-nylon, in order to make one's icing really lump free, and now I can't find the thread.

It was a unique idea I hadn't heard before, and I'd love to pm the author of the message. Does anyone know where that thread, or who the author is?

Thank you!!
Marian

9 replies
tujy Posted 30 Apr 2009 , 2:08pm
post #2 of 10

i think it might be tracyLH???

TracyLH Posted 30 Apr 2009 , 3:51pm
post #3 of 10

Hi! That may likely have been me! icon_smile.gif I swear by this trick and just did it this morning as I need to pipe with a PME 0 and 00 later.

As you gathered, take a new knee high, wash it in dish soap, rinsing very thoroughly and dry it. Put this over a tall glass, pulling the excess over the top so you can easily access the bottom of the stocking. Pour your RI in, twist the top, then put a piece of plastic wrap around that area to protect your hand from any icing as you squeeze the RI through. The stocking catches those little bits that would clog your small tips and makes life SO much easier! icon_smile.gif

Hope that helps!

HeidiCrumbs Posted 30 Apr 2009 , 6:40pm
post #4 of 10

Hi Tracy!

I have seen this technique in a few of your other posts, and excuse my stupidness, but I still don't get it, lol. So you basically squeeze the icing through a nylon, but then do you squeeze it into a dish and then put it in the piping bag? Or do you squeeze it directly into the bag? Or do you keep the nylon in the piping bag and just use it like you normally would? Sorry about all of the questions but I really want to try this, I can't even pipe with a #1 tip without it getting squirrely on me, let alone a 0 or 00. Thanks for your help!

TracyLH Posted 30 Apr 2009 , 8:11pm
post #5 of 10

Don't worry, Heidi! icon_smile.gif I didn't explain it well enough! icon_redface.gif My fault! I squeeze it out onto saran wrap... that I then form into a cone...that I then slip into my pastry bag so that I have less mess to clean up! (Ta da! A trick I learned here on CC! thumbs_up.gif ) However... I would assume you could just squeeze it directly into your pastry bag - just be careful how you squeeze it in so as to not get big air bubbles. Hope this helps!

HeidiCrumbs Posted 1 May 2009 , 12:15am
post #6 of 10

Oohhhhhh, I finally get it! I remember that discussion a while ago about the saran wrap and putting it into a disposable piping bag. Thanks for the step by step, I always seem to need a little extra help, lol.

TracyLH Posted 2 May 2009 , 3:36pm
post #7 of 10

No problem! icon_biggrin.gif Now I know how to explain it better! Sometimes when you are just so used to doing something, explaining it properly doesn't always come through. (That and lack of sleep! icon_lol.gif )

sweetopia Posted 5 May 2009 , 12:17am
post #8 of 10

icon_biggrin.gif Oh I'm so happy to see that my question's been answered! I've been away for a few days, and really have to remember to check that little box that says 'Notify me when a reply is posted'! (Although, I just looked and it's already checked on this post....sooo, I don't know why I didn't get notified).

ANYways, THANK YOU all for your replies, and thank you TracyLH for sharing your pantyhose/icing knowledge!! icon_biggrin.gif

I did try and squeeze royal icing through panty hose the other day, and it seemed to take forever! I was wondering how worth it it was, ha ha (I'm sure it is!! - I don't mean to sound ungrateful!!) The panty hose ripped while I was doing it as well.

TracyLH (or anyone else who has tried this), do you find that it takes a while? -Or am I just ... well... me? (Impatient and way too rough apparently).

Moooore questions... I missed that post about saran wrap in the piping bag... it doesn't come up when I search it in the forums. Can anyone direct me to it please?

Last one: TracyLH, you mentioned, 'be careful how you squeeze it into your piping bag so as not to get air in there' (that's the gist of it anyways)... Besides massaging the bag a bit to get air bubbles out, would you mind specifically sharing some tips on how to fill the piping bag with the least amount of air please?

Wfewf! I've asked a lot!! Thanks in advance for your info. if you can share!!!

TracyLH Posted 5 May 2009 , 1:12pm
post #9 of 10

Hmm it shouldnt take that long. Your icing might be a tad thick, but if that is what you need, then that is what you need. Try this, pour it in your stocking and then (holding the stocking over a bowl), bounce the stocking up and down a bit to get it to settle before you try to squeeze it out. I had the hose rip on my one time as I was pushing too hard. Once it starts to come out, it will kick in gear, but it doesnt take that long.

I dont know the post for the insert. You might want to request that separately in the forum as someone is bound to have it.

As for the air issue, I just pour it in without making circles as I do it (if that makes sense), but I only pour directly into the bag if I have a lot of one color to do and will need to refill mulitiple times. Other times I do the insert.

sweetopia Posted 5 May 2009 , 1:53pm
post #10 of 10

Tracy,
THANK YOU for sharing your information! I really appreciate it and will try your advice!
=) Marian

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