Hello everyone!
My bc and royal icing flowers are passable but not fabulous. Actually that's true for anything I pipe. Rosettes, borders etc. I don't have ragged edges (dry) but nothing is especially crisp looking either. The shapes hold but not 100%. It's just all a bit meh instead of wow.
Could this be consistency or are my tips getting passed their prime? I use an all-butter bc that comes out quite firm but I can thin it to medium or thin easily.
I find it difficult that online recipes and tutorials rarely mention icing consistency. It's so important.
Yes, consistency is very important. What makes icing crust is haveing less fat to sugar. Have you tried this recipe? Use the 'fix' at the end. http://www.cakecentral.com/recipe/22469/2-icing As you can see it uses no liquid but uses the amount of 'fat' to change the consistences. I don't know what you mean by your tips being past their prime.....I used tips that were more than 50 yrs
And the temperature of the room and your hands is also important, especially with the low melting point of butter.
Thank you! I will definitely try that recipe.
My usually ice cold hands tend to suddenly become warm when I touch an icing bag but my kitchen is seldom warm.
I wondered if my tips could be less sharp or slightly out of shape but I just used a brand new one with the same results. I think it's consistency.
I doubt it is your tips. I've been using the same ones for 40 years. They don't wear out unless you are abusing them in some way.
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