Hi CC, I'm hoping you can help me. I'm having terrible luck with my buttercream leaves. I'm using a 67 tip and I've tried thinning my frosting, thickening my frosting, experimenting with different pressures...and no matter what I do, my leaves look terrible! There is too much space between the center line and the outer lines. When I pipe one out, it looks more like a mini butterfly than a leaf. What am I doing wrong?
Thanks so much for reading!
Lauren
Oh I hate that leaf tip!!!! I use the 352. It is much better. HTH and good luck!! Aha! Thanks for the tip (no pun intended!) -- I'll definitely check out the 352. 
Open up the tip more! When I took the wilton class the first time we opened them with our spatulas. I could only get the leaves to work about half the time. I took the calss again with a friend recently and decided to use my tip saver to open it up even more. Now it works perfectly almost all the time. The tip saver is a hard pastic cone that you smoosh your tips on to "fix" them if needed. You might also be able to use your flower nail.
I've also heard although never tried that you can make a parchment bag and then cut the tip just like the leaf tip. I often use the 352 (is that right?) just to avoid problems, but the 67 does look nice when it works!
Since I use cream cheese icing a lot, I've discovered that it works much better for leaves. The cream cheese makes it a littler gooier so the tips doesn't break off.
Put a little cornstarch on your finger and thumb and pinch the ends together. My Wilton instructor told me that. She said it in a manner that implied that that is actually a step in making leaves with those tips. Like it's not going to happen on it's own.
After you pinch the leaf tips together, get in your car and drive to the store and buy a #352 leaf tip 
i just finished course one and the instructor went down the row and opened everyones tip 67 with the tip saver! give it whirl before you buy a new one.
You guys are the BEST!!! Thanks for all the great advice. I'm actually excited to give leaves another try now!
Update: I opened the 67 with a flower nail, and it made a HUGE difference. I was able to pipe out some beautiful leaves, especially after the buttercream warmed up. (I wasn't able to get a nice point until the frosting got really warm and soft.) Anyway, I still plan to pick up some other leaf tips, but I wanted to let you guys know that your advice was right on, as always!
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