I want to improve my piping skills as they....well, they suck massively :D
So far I've pretty much only made American buttercream, just butter and icing sugar and it tastes lovely and is really nice but not brilliant for piping things like drop lines etc as it breaks too easily
I did my first attempt at Italian Meringue Buttercream last week. It seemed ok, although I melted the thermometer! :D I ended up winging it for the right temperature and it seemed to have worked and tasted lovely as well but I did it for cupcakes and didn't get chance to try piping with it.
Is there a buttercream I should that's best for piping with? American? Italian? Swiss? French? Any others I've missed? Is there a specific consistency I should be looking for? Just want to try it and see how it goes. :)
you can pipe strings with almost any icing -- air bubbles is the problem with icing breaking doing drop strings -- so if you take your amount of icing that you'll put in the bag -- what a cup or half cup -- then smash it out on the counter or cutting board or whatever surface you work on and rub the icing back and forth and back and forth with a metal icing spatula -- that will remove most if not all of the air bubbles -- also when you load the bag you give it an initial hearty squeeze into the pot of icing to 'burb' the bag to remove any air that got in there while loading --
if you are doing super fine piping you would use royal icing that has been squeezed through a brand new uber clean sheer nylon trouser sock or stocking -- the kind without the reinforced toe -- that will remove all the air bubbles --
it's just air removal