I have been trying to use a #1 tip for my royal icing details on my cookies, but it's not working very well. The icing seems to be getting stuck. Do you think that it's too thick? I use the same consistency that I use to fill the cookies, kind of like elmer's glue.

thanks in advance!

It's too thick, if you want that consistency try going up a tip size. I prefer #2 for cookies anyway.

I would thin it a little.
I just did a bunch of cookies (cupcakes, slices of cake) with a #1 tip with black icing. It was a nice change from the #2 tip that I usually use.

Two things: sift the powdered sugar first with the finest mesh screen you can find; add a little corn syrup to make lines flow more smoothly and it acts as a better 'liquifier' than water sometimes.

Another bit of advice -- Do not let the tip touch the cookie. What you think is stuck icing may be a crumb clogging the tip.

definately sift your powdered sugar. i use a number 1 a lot for fine detailed work. sometimes i have to take the tip off and empty it out.

kneadacookie - that's why I own about 20 of the #1 tips - I just take 'em off and put a fresh one on. Then, I pay my kids to do my dishes when I'm all done. Hee hee!

By the way, it has always puzzled me what the decorators who use the parchment paper pastry bags do when they get a clog. Because the tip is inside of the parchment bag, how would they get out those stubbon clogs that just won't come out??

Forgot to mention, I first use quilting pins to unclog my tips before I resort to a fresh tip.

i just got this new tip on how to clean your tips... put all your tips in a plastic bowl. fill the bowl with water so all the tips are covered. add a little dishsoap and throw it in the microwave for about 5 minutes....what?!? i know i said the same thing...metal tips in the microwave. but it's very safe. i do it all the time now. as long as the tips are completely covered! just be careful taking them out. the water is very hot

beats having to pay the kids...like they were getting money anyways...LOL j/k

tayesmama - yes, it definitely does. I do it all of the time - no problems.

wow, nuke the tips? Who'd thought you could do that???? Thanks for sharing! By the way, I use a recipe for royal icing that calls for corn syrup and it does just great. I use the standard one to achieve the white (the corn syrup will not achieve it).

Kim

how much corn syrup do you add

Thanks for the tip. I love easy clean-up.

Ok, I'll have to try that if I can convince my husband that nothing will explode!

ok, I made the icing thinner, is is supposed to just run out of the bag without putting any pressure on it? I am going to start sifting the sugar too, I get so frustrated when there are clumps that clog the tip. You all are so helpful! thanks!

lindsayu83 sifting hopefully will take care of your problem. the icing should not just run out of the bag. you won't have much control