I have searched and can't find anything on this topic that's nonspecific. I would really like to practice piping, but I don't even know where to start. What are the basics? Do I have to using piping gel (I cant get it here), or can I pipe butter cream, or watered down butter cream?
Any advice for a beginning piper?
Yes, you can pipe with buttercream or thinned down buttercream, but you really need to decide specifically what it is you're trying to pipe before determining what consistency icing to use.
Nonspecific piping can be anything "piped" from a pastry bagfigures, flowers, borders, writing, leaves, scrolls, stringwork, even swirls on top of a cupcake.
Practice line type piping with thin buttercream and use stiffer icing for piping that needs to stand up and hold its shape like for borders, flowers, and figure piping.
You can find examples on Wilton's website if you want to search piping techniques.
Those videos are amazing! In the writing with icing video, what are you using? Just thin butter cream?
In the writing with icing video, what are you using? Just thin butter cream?
I wish! Yes, normally I write with thinned buttercream, but in this video I used whatever I had available at the time which was a combination of white BC, cream cheese frosting, and blue RI all cold straight from the refrigerator.
Here's my original post when I made the video "writing (visual tutorial)":
It answers more questions that were received about writing. Hope it helps.