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Old 10-29-2012, 08:34 AM   #1
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Default Help with Piping Icing

I used to ice my cupcakes the old fashioned way - with a knife and spread it around. After becoming addicted to Cupcake Wars I decided my cupcake icing needed a little oomph! My mom gaave me a Pampered Chef piping tool last Xmas but the icing tends to get too thick.

I'm not sure if I need to make the icing a but thinner or if I should use a pasrty bag and tip as opposed to the one I am using now.

ANy help is greatly appreciated!
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Old 10-29-2012, 09:04 AM   #2
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No help here sorry. I had to google your tool, it looks interesting. I always use a piping bag and tips.
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Old 10-29-2012, 05:00 PM   #3
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I've no idea about the pampered chef tool, but if your icing is too thick, it can easily be thinned out. If you are using a buttercream icing, just add 1 tsp of milk or water. You can keep adding until it is the consistency you need/want, but do add only a tsp at a time. It is amazing how much of a difference just one teaspoon will make!
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Old 10-29-2012, 05:20 PM   #4
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Quote:
Originally Posted by Englishrose View Post
No help here sorry. I had to google your tool, it looks interesting. I always use a piping bag and tips.
Rainsong--stepping away from perving the bolded!
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Old 10-29-2012, 07:02 PM   #5
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I have that Pampered Chef tool but prefer to use an icing bag and tip for cupcakes because the tool has to be refilled more often (unless you are using a small icing bag, I suppose). You can thin by adding a Tbsp of milk, whipping cream, or half and half until you reach a desired consistency. I just use whatever is in my fridge.
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Old 10-29-2012, 07:03 PM   #6
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My typical buttercream frosting is composed of 2 sticks of softened butter, 3 1/2 to 4 cups of powdered sugar, and 2-3 Tbsp of whipping cream, half and half, or milk, and some vanilla or other flavoring.
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Old 10-29-2012, 07:07 PM   #7
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Rainsong--stepping away from perving the bolded!
I giggled!
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Old 10-31-2012, 12:51 PM   #8
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I giggled!
I ROFL'D
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Old 10-31-2012, 03:31 PM   #9
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Thanks for the advice.

I think I will try the icing bag as it does hold more and doesn't need to be refilled.


And RS...at your age I think you would have become good friends with your tool!
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Old 11-01-2012, 07:24 AM   #10
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Definitely skip the Pampered Chef tool and use a piping bag and tip. Its the only way to go.

ETA: You want your icing to be decently thick. Otherwise, it might slide off the cupcake or lose the shape you've piped.
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