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How To Rid Piping Bags Of Air Bubbles For Better Icing

Piping bags with royal icing
Piping bags with royal icing - Arina P Habich/Shutterstock

When it comes to icing like a pro, one of the trickiest parts is getting rid of those annoying air bubbles in your icing. Right in the middle of meticulously decorating a cake or cookie, your piping bag can suddenly spit out a big pop, messing up your design. But thankfully, there's a way to fix it.

The journey to an air-free icing experience starts with properly filling the piping bag. Place the bag in a tall glass, folding the edges over the rim to keep it open and stable hence making it easier to spoon your icing in. As you fill the bag, use your spatula to gently press the icing down to eliminate air gaps. The goal is to have a bag that's about two-thirds full to give you enough room to work with the icing.

Now, for the air removal part. Once your bag is filled, the first step is to massage it gently. This helps encourage any hidden air pockets to move out of the icing. Next comes the "helicopter technique." First, ensure the tip of your piping bag is not yet snipped open. Then, securely tie off the top end. Now, hold the tied end, lift the bag, and gently swirl it in a circular, helicopter-like motion. This motion forces any remaining air out of the icing. After a few swirls, you can confidently snip off the tip, ready to start your icing work.

Read more: 30 Types Of Cake, Explained

Dealing With Residual Air Bubbles

Squeezing icing bag to decorate cookies
Squeezing icing bag to decorate cookies - Kattecat/Shutterstock

Sometimes, despite your best efforts, a few stubborn air bubbles might still remain in your icing. But don't worry, there's a solution for that too. When you've finished icing and notice those little air pockets on your cookies or cakes, you have a couple of options to fix them before the icing sets. If you're working with sturdier baked goods, like cookies that aren't prone to breaking easily, a simple yet effective technique is to gently lift each cookie and give it a soft tap on your work surface. This helps to coax the air bubbles out of the icing, leaving you with a smooth, professional finish.

Alternatively, if tapping isn't suitable, or if you're dealing with more delicate items, take a closer look at your iced goods. Spotting the air bubbles can be a bit tricky, but once you find them, you can carefully pop them. This can be done using a toothpick or scribe. Gently pierce each bubble, and you'll see the icing naturally settle into a smooth surface. With these techniques in your baking arsenal, you're now well-equipped to tackle those air bubbles head-on, ensuring your icing is as smooth and professional-looking as possible. Happy icing!

Read the original article on Tasting Table.