How is this done? What is used? I have some 1, and some 0 tips, and they aren't this fine, and then the icing flattens after I pipe it. If it is much thicker, my hand trembles while I squeeze! The cookies I saw most recently are from Agathy, here on CC
I use a paper cone. That way you can cut as small of a hole as you need.
I believe you can buy 00 and 000 tips.
But even with a tiny hole, how do you squeeze it out of there? I get occasional lumps and then then with firm pressure, my hand shakes. I guess that's just me? Or at least not everyone?? Lol, I am amazed at the fine detail! It is truly awesome.
I just saw an episode of a cake show where a decorator ran royal...I believe it was royal icing...through a piece of panty hose. She explained that this ensured no lumps while piping.
I never tried it but sounds like it would work.
Sift your sugar through a 3x sifter just before mixing the icing.
Don't add all the sugar in the recipe until you have beaten it for several minutes at medium speed. Stringwork requires a slightly softer icing than flowers. Don't whip at high speed either, it makes bubbles.
You can also push the icing through a piece of nylon net.
I've used panty hose to get rid of any lumps in my royal icing many times especially when Im using left over icing. It was actually funny the first time I did it. My husband thought I was using my old used hose. lol I had to inform him that I just bought a brand new pair specifically for royal icing.
Wow, I can see it it now, it sounds rather unsightly to squish it through, lol! Do you use a knee high, or a full panty? Sounds hilarious! Is it reused? If so, how do you wash it without getting lint or runners? Lmbo!!
I buy knee highs in the "egg" at .33 a pair. Just buy a bunch and toss!!
I use the nylon knee-high trick as well and it works great!