What causes icing to come out “jaggedy” like this?
Every time I’ve made it before it’s been super smooth and even. What would cause this? Is the opening too small? Same amount of pressure as always.
Thank you!
by wednesdayblueberry
14 Comments
Appropriate_Bite8491
Cut a bigger hole in the tip
[deleted]
[deleted]
katneedle
Wiggles will change the higher up you hold the bag. Also cut the hole a bit bigger
a-ohhh
I think you’re too close to the paper, the pressure could be less when it’s that thin(let it fall out), and the hole too small. I’m new so I’ve been struggling with consistency but by changing these things I’ve been able to get straight lines anyway.
Major_Zucchini5315
Also make sure the hole you’ve cut is straight.
prettyyellowpills
It could also be the way you cut your bag, I flatten the tip so the seam is in the middle and then cut across. I find if the seam is on the sides and I try to cut it this happens.
schmoobyy
You need to touch down on the paper (or cookie) with no pressure. Then slowly apply pressure and lift the piping bag away. Instead of “drawing” with the icing directly onto the surface, you need to use gravity to direct the icing where you want it to go.
I’m trying to figure out how to link to a video that shows exactly what I’m talking about, but if you search “touch and lift technique royal icing” you’ll find some really good video tutorials!
CookiesAndFrost
I think it’s a pressure vs. size of hole issue!
emmsmum
It’s definitely the way the bag is cut. On the seem, if it’s jagged the icing catches on it and it comes out squiggly. Make sure the seem is facing up when you cut it. Flatten tip and try the best you can to make a straight cut, if it’s slanted it may also come out squiggly. I found these great super tiny scissors on Amazon. The blades are so tiny and thin that they make perfect cuts.
shadowofmists
The seam. Cut again.
Sad_Instruction8581
You’re pushing too much icing out for the size of hole you have. If you want a thinner line, keep the hole small, squeeze less, and lift the bag up so the icing lays down so it isn’t being “set” down. If that makes sense.
m155m30w
Pushing to hard….slow ur push or make a bigger hole, or thin out ur icing
Upset-Grand6007
It could be how you cut the bag if the seam isn’t up, and it could also be just the bag itself.
Before I knew better, I was using Wilton bags and they’re very thick and have a very thick seam. Basically that fixing can make your icing misbehave, especially if you’re not using piping tips. That’s just my experience anyway.
sohcordohc
The way you cut your bag, squeeze control, viscosity..those are the three biggest issues and contributing factors. If your bag is cut right then it’s you squeezing too hard and the icing being too hard. Run it under warm water..it looked a bit thick, re-bag it, cut it using a half circle or straight across at the tip of the bag and try again! Always keep a test cookie as well!
14 Comments
Cut a bigger hole in the tip
[deleted]
Wiggles will change the higher up you hold the bag. Also cut the hole a bit bigger
I think you’re too close to the paper, the pressure could be less when it’s that thin(let it fall out), and the hole too small. I’m new so I’ve been struggling with consistency but by changing these things I’ve been able to get straight lines anyway.
Also make sure the hole you’ve cut is straight.
It could also be the way you cut your bag, I flatten the tip so the seam is in the middle and then cut across. I find if the seam is on the sides and I try to cut it this happens.
You need to touch down on the paper (or cookie) with no pressure. Then slowly apply pressure and lift the piping bag away. Instead of “drawing” with the icing directly onto the surface, you need to use gravity to direct the icing where you want it to go.
I’m trying to figure out how to link to a video that shows exactly what I’m talking about, but if you search “touch and lift technique royal icing” you’ll find some really good video tutorials!
I think it’s a pressure vs. size of hole issue!
It’s definitely the way the bag is cut. On the seem, if it’s jagged the icing catches on it and it comes out squiggly. Make sure the seem is facing up when you cut it. Flatten tip and try the best you can to make a straight cut, if it’s slanted it may also come out squiggly. I found these great super tiny scissors on Amazon. The blades are so tiny and thin that they make perfect cuts.
The seam. Cut again.
You’re pushing too much icing out for the size of hole you have. If you want a thinner line, keep the hole small, squeeze less, and lift the bag up so the icing lays down so it isn’t being “set” down. If that makes sense.
Pushing to hard….slow ur push or make a bigger hole, or thin out ur icing
It could be how you cut the bag if the seam isn’t up, and it could also be just the bag itself.
Before I knew better, I was using Wilton bags and they’re very thick and have a very thick seam.
Basically that fixing can make your icing misbehave, especially if you’re not using piping tips.
That’s just my experience anyway.
The way you cut your bag, squeeze control, viscosity..those are the three biggest issues and contributing factors. If your bag is cut right then it’s you squeezing too hard and the icing being too hard. Run it under warm water..it looked a bit thick, re-bag it, cut it using a half circle or straight across at the tip of the bag and try again! Always keep a test cookie as well!