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?
I add piping gel when I'm going to be piping.
Try pushing your icing through pantyhose and into your piping bag (obviously never been used, thoroughly washed).
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
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!
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.
I dont get the pantyhose. What does it do? How dies it work?
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