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Hard peaks.....

post #1 of 5
Thread Starter 
When using Antonia's royal icing recipe, how do you keep from getting hard peaks for example when making "dots" on cookies?
post #2 of 5
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.
Pray The Rosary
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Pray The Rosary
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post #3 of 5
I just thin the icing enough so that it settles by itself and doesn't leave the points.

Laua.
post #4 of 5
Quote:
Originally Posted by Bouncin4Bonjovi

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




When making dots you should stop squeezing before you pull away. The dots tend to be pointy if you are still squeezing when pulling the tip out even if you are only squeezing just a tiny bit.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #5 of 5
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! icon_smile.gif

bikegal
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