I have been decorating cakes on and off for a couple of years now ( more off than on). And recently I figured out why. I have hot hands. The consistancy of the icing in the bag starts out right and then thins out after about 10 minutes. Does anyone have any suggestions on how I can keep the icing from thinning out too much? Thank you.
I use my daughter's "ouch mouse" - little frozen ice cube thing. I also throw the bags on ice if necessary.
You could try a different formula for the buttercream - while some turn almost to soup when they get hot, others just get a little softer, depending on the type of fat used. Remember that the melting point of butter is about 85 degrees while shorting melts between 100-110 degrees - your hands will melt one and won't melt the other.
I use parchment bags instead of the plastic. It helps and usually don't have a problem anymore. Another tip would be to freeze water in a pie tin. Keep it next to you while decorating and keep your bags on it and to cool off your hand.
I also have hot hands and have the same problem. I will be trying some of these tips. Good luck OP!!
Much along the same lines as what VNatividad just said, I have heard that if you use a fabric pastry bag, that will help a great deal.
i have extremely hot hands, using the disposable bags are useless for me, so i had been using the featherweight bags and after a while ( 15-20 mins would thin out) till last week when i ordered the fat dadio fabric bags and not a problem at all i did 2 cakes back to back about 40-50 straight mins and not a problem at all........
i have extremely hot hands, using the disposable bags are useless for me, so i had been using the featherweight bags and after a while ( 15-20 mins would thin out) till last week when i ordered the fat dadio fabric bags and not a problem at all i did 2 cakes back to back about 40-50 straight mins and not a problem at all........
That is so great to know! Thanks for sharing that! 
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