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MadgeRPh 10-29-2012 09:34 AM

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!

Englishrose 10-29-2012 10:04 AM

No help here sorry. I had to google your tool, it looks interesting. I always use a piping bag and tips.

Anemone 10-29-2012 06:00 PM

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!

Rainsong 10-29-2012 06:20 PM

Quote:

Originally Posted by Englishrose (Post 19787171)
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!

Novell 10-29-2012 08:02 PM

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.

Novell 10-29-2012 08:03 PM

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.

Englishrose 10-29-2012 08:07 PM

Quote:

Originally Posted by Rainsong (Post 19788635)
Rainsong--stepping away from perving the bolded!

I giggled!

kerrylynn 10-31-2012 01:51 PM

Quote:

Originally Posted by Englishrose (Post 19788934)
I giggled!

I ROFL'D

MadgeRPh 10-31-2012 04:31 PM

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!:mrgreen:

stampinbb 11-01-2012 08:24 AM

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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