Achieving Smooth Piping Icing

Decorating By marcie_lu28 Updated 29 Aug 2011 , 5:07am by suzied

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marcie_lu28 Posted 29 Aug 2011 , 12:30am
post #1 of 8

I have used both royal and butter cream for piping, and I have a tough time getting a smoothness in my piping, does anyone have tips on how to prevent breakage in my icing and get a more flowing effect?

7 replies
 Getus  Cake Central Cake Decorator Profile
Getus Posted 29 Aug 2011 , 1:14am
post #2 of 8

I add piping gel when I'm going to be piping.

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MyDiwa Posted 29 Aug 2011 , 1:21am
post #3 of 8

Try pushing your icing through pantyhose and into your piping bag (obviously never been used, thoroughly washed).

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kakeladi Posted 29 Aug 2011 , 1:47am
post #4 of 8

Using both suggestions will give you the best possible, smooth icing.
Start with medium consistency b'cream; add about a teaspoon of piping gel to each cup and then strain it through a knee hi or pantyhose and it will be perfect, perfect, perfect icon_smile.gif

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Erika2000 Posted 29 Aug 2011 , 2:02am
post #5 of 8

Many years ago when I took the Wilton classes they taught us to use corn syrup in our buttercream when we were piping with it. Worked great!

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glendaleAZ Posted 29 Aug 2011 , 2:08am
post #6 of 8

I like to add a little light Karo syrup to mine.

Also, be sure to sift your PS to get rid of the little sugar lumps.

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fabray13 Posted 29 Aug 2011 , 2:28am
post #7 of 8

I dont get the pantyhose. What does it do? How dies it work?

 suzied  Cake Central Cake Decorator Profile
suzied Posted 29 Aug 2011 , 5:07am
post #8 of 8

Fabray13

you strain the icing through a panty hose, to get rid of lumps or any particles that may get stuck in the tip - for smooth piping

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