I am having problems when I make leaves for anything from buttercream icing!! I can not get the icing to make the tip..it just leaves it looking like it broke off instead of a nice finished point. It doesn't matter the consistency of the icing either I have tried medium...thick..no success. I have tried opening the tip a little..doesn't help. If you can give me suggestions to making that perfect leaf to go along with my flowers I would appreciate it. Thanks in advance.

Are you using tip 352? It looks like a bird's beak and is much better for leaves than tip 67.

If you don't have tip 352, I suggest adding some clear piping gel to your buttercream to give it a little more elasticity. That may help form the point. If that doesn't work, try prying the tip open a little bit more.

You need to use a thinned butter cream icing. Use some light corn syrup to thin it. Your icing is probably too thick.

...ditto with the piping gel! It works wonders!!

i agree w/ diane, 352 is the tip i use! LOVE IT!

I'm so glad I found this. My leaves come out seperated. Do I have to pry open the tip?

i have the exact same problem as NiteOwl4evr, gotta get my hands on the 352.

however, last week i decorated my cupcakes with bettercreme, & somehow the leaves didn't break off halfway like they used to be.

I agree. Add piping gel. I had the same issue until I did this. (Or corn syrup)

the 67 is good for making "fern" type leaves, but that's about it...the 352 is the trick!!

glad I found htis thread!! I have the same problem.. always have. I think I will try some piping gel and hope that works for me!!

Thanks!!

I give a "thumbs up" to the 352 tip. As far as I am concerned it's the only tip for leaves!!! And piping gel or the corn syrup does the trick to make buttercream "stretchy".

I also swear by #352. If I were to try to use my leaf tips I'd probably have to dust them off!

I also have trouble with leaves and I do put in piping gel. I hate to have to go to my instructor for help. She charges $25/hr!