When using Antonia's royal icing recipe, how do you keep from getting hard peaks for example when making "dots" on cookies?

i don't use that particular icing but what i always do is dip a small paintbrush in water and carefully pat down the points. also, if you release the pressure when your piping before you pull up the piping bag, i find it helps with this problem.

I just thin the icing enough so that it settles by itself and doesn't leave the points.

Laua.

For the life of me I can't remember where I read this tip but here it is. When making dots, stop squeezing then pull the tip to the right instead of up to avoid the peaks. Works for me!

bikegal