I have a problem with royal icing. When I want to do small details I use a #1 tip and thin the royal. Sometimes the icing comes out squiggly (does that make sense???) I can't figure out if it is too thin or too thick. What am I doing wrong? Is it the pressure on the bag? It really messes up the cookie when your line goes crooked. Any thoughts?
Thanks.
Suki
I've tried adding a little bit of piping gel when I want really fine details... the icing comes out much smoother from that little tip when it's mixed with some piping gel.
i find that it's the pressure. i start my line off the cookie to decide how much pressure i need
Make sure you sift your powdered sugar with the finest mesh you can find. It could be the result of a little piece of powdered sugar getting stuck in the way near the end of your tip (on the inside). When this happens, I insert a pin to try to break it up, and if that doesn't work - then I put on a new tip. It's pretty annoying!
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