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How to stop royal icing from curling

post #1 of 11
Thread Starter 

I did some searching in the forum and found some advice, but it didn't work for me, and I was hoping for maybe some further discussion.

 

I'm having problems with my royal icing curling while piping even after I've thinned it and even with the PME tips. I mostly use a tip 2, but it also happened with PME 3 and 4.

 

Any help would be appreciated as I'd really like to do some scrollwork on my Christmas cookies, but this is a constant frustration.

post #2 of 11
Do you "touch down" the tip when you start to pipe and continue to keep the tip close to the surface of the cookie? That usually solves my curling issues, though I am by no means a cookie pro. There are a few cookies in my albums that have quite a bit of scrollwork, though.
post #3 of 11

here's a short video that may help.

 

http://www.youtube.com/watch?v=RtNFDUy7pEM&list=UUvSn6XaPjTnzeNebmF-NiWw&index=4&feature=plcp

 

and this is a  written description, photo tutorial, & brief video explanation.

 

http://thebearfootbaker.com/2012/03/royal-icing-consistency/

 

ps:  I dream of these having the talent & skill that these gals have.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman 
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post #4 of 11
Thread Starter 

SPCOhio: I touch down, but I do raise. That's how I was taught. I run into other problems if I keep it close and run into speed issues that are annoying, too.

 

MBalaska: Thanks for the links, but that doesn't really address my troubles. It doesn't seem to be a consistency issue. Sometimes I can do five or six cookies with no problem, then it starts curling. I'll clear out the tip and start again, get a cookie or two, and then it starts curling.

post #5 of 11
What tips are you using? I have heard that switching to PME tips can solve a host of issues with the quality of piping work. I work with both Wilton and PME tips and find my work with the PME tips to be cleaner, but I swear that's just the placebo effect of using a tip that costs $5. icon_smile.gif Pros write that curling icing means an icing consistency that is too thick for the tip being used, but perhaps it is more a case of you squeezing a little harder as you get in the groove and hit the fifth cookies? I think my first few cookies of a batch are done a little tentatively until I get the feel for my icing and my movements. So many variables to adjust!
post #6 of 11

You could try out the pantyhose screening method.  you really sound frustrated. (Yes PME tips rule!)

http://cakecentral.com/t/629248/squeeze-icing-through-cleaned-nylon

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman 
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman 
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post #7 of 11

this is a maybe but..just a thought and no offense meant either--

 

but i have a hat pin that i use to twirl into the point of my tips like this to be positive every jot and tittle of icing is completely utterly banished forever and removed conclusively -- 

 

sometimes i find little bits down in there that buzz kills the piping -- not that either one of us uses dirty tubes 

one baker's never ever do is the next baker's 'i swear by this'
 
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post #8 of 11
Quote:
Originally Posted by -K8memphis View Post  ".......but i have a hat pin that i use to twirl into the point of my tips like this to be positive every jot and tittle of icing is completely utterly banished forever and removed conclusively --

 

sometimes i find little bits down in there that buzz kills the piping ..."

K8memphis:  You are absolutely correct.  I didn't think of that.  ;-D  Toothpicks or hat pins.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman 
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman 
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post #9 of 11

thank you, mbalaska

 

*:-)/\:-) high five 

 

and best wednesday to you

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #10 of 11
Thread Starter 

I bought a couple PME tips in different sizes for a test run. I did get further with them, but they eventually started curling, too. So maybe I have bits in the frosting that are getting stuck. Whenever I hit a curl, I run a toothpick through to clear it out, but, like I said, it eventually does it again. It might be time to try the nylon trick.

 

Thanks for all the consideration. I appreciate it.

post #11 of 11

yes to just get real detailed here --

 

your icing cannot have bits in it for success you have to use clean clear icing--so yes use the stocking filter to ensure free flowing icing--

 

then before you load your bags--run the tip of a needle around the inside surface of the tube from both openings to be 100% certain it is clean and clear--

 

if you get a lump while piping -- for the smaller work - you gotta start over 

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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