Impress big-time at the cookie swap this year.
contains egg white, so it’s stretchier and just easier to pipe—plus it will dry completely hard over night. Water icing won’t.” Kim-Joy says. “The biggest mistake, I think, is using icing that is too runny or too tight,” Paige explains. “When you are piping, if the icing is too runny, it will go all over the place and you won't be able to make your design. If it is too tight, it will be hard to squeeze the bag and the line won't be smooth and fluid.
If you don’t have piping tips, Kim-Joy recommends snipping a tiny hole in the piping bag—again, the smaller the better, since it gives you more control.In addition to baking in a relaxed environment, which Kim-Joy recommends, patience is also key to making sure your cookies turn out the best they can. Dysart particularly warns against decorating cookies before they’ve properly cooled.
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