My buttercream peaks to bad. Royal icing seems to be the thing. But the recipes make so much icing and I never need that much. I tried to cut it half but it was not the right consistency. Any suggestions?
SMBC. My fave for doing little dots and things like that. And really, it's in how you handle your piping bag. Let up on pressure, and gently pull tip away to the side, preventing that peak. If you have to, you can smoosh the little peak down with a gloved finger.