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Can you use a Ziploc bag as a piping bag?
The answer is YES! You need a gallon-size Ziploc bag, duct tape and scissors. Simply fold the lower/bottom corner of the bag up to the opposite corner of the top of the bag and secure the line with duct tape. Once you’ve done this step, you can fill the bag with frosting.
How do you make a perfect piping bag?
You can make a piping bag by filling a resealable plastic bag and cutting the corner off. If you don’t have a plastic bag, you can cut a triangle out of parchment paper and fold it into a cone. If you want to store any left-overs, use a plastic bag since it can easily be packed away.
What can I use instead of a piping bag?
Instead of filling a piping bag by folding a flimsy bag over your hand, fold it over a level pint glass. You’ll be able to fill more of the bag and prevent any spills.
How do you make piping without a piping bag?
…
To get that nice frosting on the cupcake without a tip, you can use one of four methods:
- Use a Ziplock bag.
- Use a knife.
- Dip the cupcake.
- Use a cookie dough scooper.
How to Make a Piping Bag: 11 Steps (with Pictures)
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A cupcake is the quintessential American dessert. With the fluffy cake base and the smooth, moist frosting, the cupcake really is a versatile and delicious dessert.
When you see a cupcake in the store or at a bakery, one tends to admire the sheer perfection of the frosting. Whether it’s a round frosting dome, a ridged frosting with ridges, or anything in between, this is the part of the cupcake that you want to look good on.
As you know, many bakeries and cupcake making shops use a variety of fancy piping tips to achieve that slick look. Piping tips are sometimes hard to come by (though Amazon now makes it easy to find a nice, affordable set) and often awkward to use.
Bake cupcakes but no piping tip? No problem.
In this context, you should definitely learn how to fill cupcakes without tools, how to make cupcakes without a pan and how to bake cupcakes without liners.
To get the beautiful frosting on the cupcake without tipping, you can use one of four methods:
Use a ziplock bag. Use a knife. Dip the cupcake. Use a cookie dough spoon
Before we take a closer look at these four methods, let’s take a quick look at the pros and cons of using a piping tip.
Benefits of using a spray tip
You will get a smooth and crisp finish to the frosting
It eliminates the mess and allows for easy handling and control of the piping
There are many different ways you can glaze your cupcakes – piping tips come in a variety of shapes and designs
It doesn’t take long to pipe the frosting onto the cupcake
Check out this short video that shows some different tips and the results you can get with them:
Disadvantages of using a spray tip
Difficult to clean
Not much control over how much frosting gets put on the cupcake when you only have one tip size
Frosting is wasted in the top
It requires pastry bags, which you often buy from a store along with the tips, most of which cannot be reused
Ways to frost cupcakes without a icing tip
1 – Use a zip lock plastic bag
Using a Ziploc bag as a piping bag is quick and easy. No need to buy another bag or tip, it’s all in one.
The advantages of using a Ziploc bag are that it is easy to use, quick, cheap and readily available. The downsides are that it can get messy and difficult to get the perfect circle.
This video shows a nice demonstration of piping with a Ziploc bag:
How to use it:
To prepare the Ziploc bag to frost your cupcakes, open the bag and use a spatula to transfer the frosting into the Ziploc bag.
Slide the icing towards one corner of the bag. Using scissors, cut the corner of the pocket to the size of the desired “tip”. Remember that the corner of the Ziploc bag will expand into a circle as you cut the corner, so don’t cut it too far up unless you want a big point.
Point the corner of the ziploc bag with the icing down onto the cupcake and squeeze the icing out in a circular motion, or if you’re looking for a smoother dome, gently press the corner of the bag against the center of the cupcake and press at the same time Hold the bag down to allow the icing to form around the “tip” and form a nice circle on the cupcake.
2 – Go old school with a knife
One of the easiest ways to glaze a cupcake is with a knife. A knife is easy to use, available and does not take so much time.
However, the knife requires time and patience if you want to use it to get a sharp and perfect look.
How to use it:
Using a knife or silicone spatula, place desired amount of icing on top of cupcake (it doesn’t matter what the icing looks like at this point, it’s ok if it just looks like a giant blob on top of the cupcake, you’ll flatten it out later).
Take the knife and flatten the frosting to form an even layer on the cupcake, moving the frosting until it reaches the rim of the cupcake. If that looks good enough for you, great. You can even use your knife to create a small swirl on the frosting for a better effect.
For a more baker-style cupcake, take your knife at this point and tilt it so that it’s almost vertical but at a slight angle from you at the edge of the cupcake. Move the knife around the cupcake to form a flat rim of frosting around the rim of the cupcake.
3 – Dipping the cupcake
This method of frosting cupcakes is probably the easiest and least time consuming. Especially if you are using a ganache frosting or a runny frosting, this way is definitely the easiest.
There’s not too much mess, it doesn’t require any additional gear, and it looks great. The only downside to this method is that it doesn’t work as well with a thicker buttercream mixture.
Check out this video at the 9:20 mark as an example:
How it goes:
Arrange your cupcakes on a baking rack with a sheet underneath (to catch dripping frosting). Place your frosting in a large bowl next to your cupcakes.
One at a time, pick up your cupcakes by the bottom, hold them firmly in your hand, and dip them, cake-side down, into your icing mixture. Make sure the entire dome of the cupcake is covered.
Swirl around to coat the cupcake and remove the cupcake from the frosting and allow to drain. In one smooth motion, turn the cupcake right side up and place back on the baking rack.
4 – Cookie Dough Scoop
This style of piping is easy and fun. The advantages of using a cookie dough scooper are that it’s quick and easy.
The downsides to using a cookie dough spoon are that it’s messy and requires multiple tools – a spoon and a knife to smooth the frosting.
How to use it:
Scoop out the glaze with the Cookie Dough Scooper. Place ball of frosting on center of cupcake.
Use a knife to flatten the frosting to your liking, much like you would frost a cupcake using the knife method.
Sometimes it’s not convenient to use a piping tip. Ready to glaze those damn cupcakes without one?
Try these methods. You’re sure to be baking gorgeous looking, bakery-ready cupcakes in no time.
Looking for more cupcake hacks? Let me show you some unique ways to fill your cupcakes without tools and some easy ways to make frosting without the main ingredients!
How do you keep buttercream from melting when piping?
Another simple solution is to add royal icing sugar, to the mix with confectioner’s sugar. It’ll stabilize your buttercream even more. Royal icing sugar is a mixture of meringue powder and confectioner’s sugar. Add in batches until your buttercream stiffens a bit.
How to Make a Piping Bag: 11 Steps (with Pictures)
Struggling not to melt American buttercream in hot weather?
Melting buttercream… every cake decorator’s nightmare! They spend hours working on a cake. But with the hot and humid summer weather, you’re struggling to keep the buttercream from melting. And only in your kitchen!
Your anxiety increases when you imagine the entire cake melting at the event you are baking it for. Sounds eerily familiar? Read on for tips on how to prevent buttercream from melting in hot and humid weather.
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THE MELTING BUTTERCREAM NIGHTMARE
I’ve experienced this nightmare before in real life. I made about 100 Sesame Street cupcakes for a birthday in the park. About half of them had my creamy chocolate buttercream recipe. I couldn’t understand why the buttercream was softer than usual. I didn’t think about the heat and humidity outside because I was in the AC. That was my first mistake.
I should have known, that was a hint of what was to come.
Although I previously lived in Florida, I hadn’t received an order for chocolate buttercream cupcakes on an extremely hot and humid summer day at the park. I specify chocolate buttercream because this is my only buttercream recipe that uses only butter and no stiffening ingredients other than powdered sugar.
Butter is the reason things went wrong.
I delivered the cupcakes but I ended up getting a call from the customer telling me the ones with chocolate buttercream had melted. Needless to say I felt terrible and unprofessional and compensated her for the inconvenience.
The crazy thing is that I could have fixed the buttercream problem very easily by adding an ingredient or two that I had readily available.
BUTTER: THE ACTIVE
Butter is delicious. This may sound gross to some, but when I was little I smuggled in the butter molds to lick off when my mom made cakes.
So, sure, I’m biased, but I really love making buttercream with real butter. As a lifelong butter enthusiast, I can usually tell the difference between butter flavor and real butter in buttercream.
But here’s the deal, when the temperature is hot and humid, butter melts very quickly. The melting point of butter is 98.6°. A hot and humid summer day could easily reach or exceed this temperature.
You don’t even need it to reach the melting point for your buttercream to lose stiffness and shape. It takes much less than 98.6° for buttercream decorations to sag or colors to bleed.
The great thing is that there are solutions to this problem. Yes, plural. There’s no point writing about how to prevent buttercream from melting if you don’t have any options to work with.
RELATED POST: Creamy Chocolate Buttercream Frosting Recipe
HOW TO PREVENT BUTTERCREAM FROM MELTING
I’ll start with the simplest solutions to prevent buttercream from melting and go from there. You may even already have some of these ingredients available at home!
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SOLUTION #1: HIGH RATIO VEGETABLE SHORTCUT
When I first started making buttercream, I used the Wilton basic buttercream recipe. I still use it sometimes as it’s the base for my mojito frosting.
This recipe uses half butter and half high percentage vegetable fat. That’s why I’ve never had a problem with buttercream in hot Florida weather, right down to the fateful creamy chocolate icing cupcakes.
The melting point for high percentage vegetable shortening is about 115°. That’s a big difference from butter! When you mix the two you still have some buttery flavor but at a higher melting point.
Continue to adjust the butter to shortening ratio based on the temperature they will be exposed to. But I suggest you add butter flavoring if you have a higher percentage of shortening than butter.
Note that I mentioned high-ratio truncation. This is a better quality shortening than Crisco, which is most commonly found in supermarkets. High percentage shortening leaves no greasy aftertaste. If possible, use high percentage shortening instead of Crisco.
SOLUTION #2: MORE CONFECTIONER SUGAR
If you’re looking for a solution at a moment when your buttercream is already melting, this is the most likely ingredient you have on hand.
Increase the amount of powdered sugar in the recipe to 3 to 6 times the volume of butter. This will make the buttercream firmer. Don’t worry about it feeling too stiff because the butter will smooth it out a bit.
Note that the more powdered sugar you add, the more likely the buttercream will crust. This isn’t necessarily a bad thing, just keep that in mind when handling the cake.
SOLUTION #3: ROYAL IDING SUGAR
Another easy fix is to add royal powdered sugar to the mix with powdered sugar. It will stabilize your buttercream even more.
Royal Icing Sugar is a mixture of meringue powder and powdered sugar. Add batches until your buttercream gets a little stiff. Be careful with too much whipping, it will also soften the buttercream.
SOLUTION #4: CORNSTARCH
Add 2 tablespoons of cornstarch to every 3 cups of glaze to help absorb moisture. This will make your buttercream a little firmer.
I got this tip from Blueprint (formerly Craftsy), haven’t tried it myself but have seen it several times in cake decorating groups. Blueprint is a great resource for baking and cake decorating. They have free and paid baking and cake decorating tutorials. You can also order materials there.
MONEY SAVING TIP: After reading and sharing this post 😉, visit the Blueprint website. They always have clearance items for cakes and baking supplies! Don’t miss out, baking and cake decorating can get expensive.
NOT NECESSARILY CLOSE SOLUTIONS
“Okay, Captain Obvious, that wouldn’t be a problem if I had these solutions!” That’s probably what you’re thinking when you see the following two solutions. But listen to me…
Often clients (whether paid or non-paid family members/friends) have an idea of how they want their event to look like. We all do this when we are planning a special occasion.
As a cake decorator, you know the reality of how a cake holds up in hot and humid weather. Talk to the customer and explain the potential issues that can arise with buttercream in the heat. Don’t forget to mention that you have ways to prevent buttercream from melting (see solutions 1-4 above). But let them know that extra precautions are always good. I explain these below.
SOLUTION #5: COOLING
If your kitchen is a problem. If you are unable to work in cool temperatures while baking the cake. Chill your buttercream between uses and when you notice it getting soft.
You don’t need to refrigerate for too long, often 5 or 10 minutes is enough if refrigerated before it gets too soft. I know a lot of bakers love their glass bowls, but now is the perfect time to use a metal bowl. It freezes faster.
In the past I’ve also used frozen towels or towel-covered ice packs around the buttercream bowl to keep it cool without having to refrigerate it.
If the venue is the issue and your cooking is good, then refrigerate your buttercream cake after it’s done. This keeps it nice and stable during transport.
For transportation, turn on the air conditioner in your car and cool it before putting the cake inside. On a sunny day, car temperatures easily exceed 100°. Then cover the cake or the windows (if the cake isn’t possible) to prevent direct sunlight from melting the buttercream.
If you deliver the cake well in advance of the event, ask them to refrigerate it until it needs to be displayed. Some events take place outdoors. This is one of those moments where you can proactively talk to the customer about refrigeration up to about an hour before slicing the cake. If that is not an option, remember that you have the first three solutions to work with. I would still use one of these solutions.
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SOLUTION #6: AIR CONDITIONING
Ideally, you will work in an air-conditioned environment and the cake will be displayed in an air-conditioned room. But it happens to the best of us. Your air conditioner has stopped working or you never had one. Or the cake is for an outdoor event or a place without air conditioning.
Follow the cooling tips above to avoid melted buttercream when working in a hot kitchen or displaying the cake in a hot environment.
This is another situation where prior discussion with the customer is recommended. Help them understand how heat can affect the cake. Some events have indoor and outdoor areas. Ask if the cake can be displayed in the air-conditioned area until a few minutes (or an hour) before cutting.
Timing can be everything when it comes to heat and humidity. The shorter the cake is exposed to the heat, the better it is.
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ALTERNATIVE WAYS TO PREVENT THE BUTTERCREAM FROM MELTING
When you want to follow the steps to prevent buttercream from melting but the stress of a disaster still haunts you. Don’t use American buttercream. There are many alternatives, but I will only name a few.
However, remember that you are working with sugar. Finally, if the temperature or humidity is too high, heat and humidity will affect the sugar.
SOLUTION #7: SWISS MERINGUE BUTTERCREAM
Due to its ingredients, Swiss Meringue Buttercream is more stable than American buttercream. It’s harder to make than American buttercream, but holds up better in hot and humid weather. Many cake decorators generally prefer Swiss meringue buttercream and don’t worry as often about having to prevent buttercream from melting when it’s a bit warm. But like everything else, too much heat is not a bueno.
Again, Craftsy is a great resource for Swiss meringue recipes. They have the original version and an easier no-cook version of the recipe. They also have an amazing Mastering Meringue class where you will learn how to make Swiss, Italian and French meringues as well as treats made from them.
SOLUTION #8: FONDANT
Fondant has a thicker, firmer consistency than any buttercream recipe. It doesn’t have as much fat and contains gelatin as a stabilizing agent. Therefore, it takes a little longer to sag and melt.
But that doesn’t mean it can’t melt! I talk a little bit about how to deal with exposure to moisture in the Blue Bow Tea Party Cupcake Topper Post. The solution mentioned works equally well on fondant and gumpaste.
It is not good to refrigerate fondant if the temperature change is very drastic when taking it out. If you take the cake out of the fridge and place it on a hot surface, condensation may form. This can ruin the look of the cake or the airbrush colors.
Another tip is to make the buttercream used to stick the cake and fondant as stiff as possible, but still tasty and manageable. You definitely want to prevent buttercream from melting under the fondant. If it melts, it may bubble or ooze under the fondant. Not a pretty sight.
Overall, however, fondant is a good option for hot weather.
RELATED POST: Gift Guide: The Best Gifts for the Cake Decorating Enthusiast
FINALLY
Buttercream with just butter always tastes better than buttercream with high levels of shortening, in my opinion, even if you add butter flavoring. But sometimes you have to change it to prevent a cake disaster. It’s about balancing taste with the environment and the customer’s desires.
I hope these solutions to prevent buttercream from melting work well for you the next time you have a buttercream cake in the summer heat.
NEED INGREDIENTS TO PREVENT THE BUTTERCREAM FROM MELTING?
NOW IT’S YOUR TURN
Comment below and let me know:
Ever had a problem with buttercream melting?
How do you prevent buttercream from melting?
If melting BC doesn’t keep you up at night, what will?
Share this with your fellow cake decorators. There’s no need for them to keep losing sleep over buttercream. 😉
Make Piping Bag in Just 2 Mins|Home-made Piping Bag|DIY
See some more details on the topic simply making piping bags here:
Simply Making 12 Inch Disposable Piping Bags (100pc.)
Box of 100 disposable piping bags make cake decorating effortless! Use with or without a coupler (piping nozzle holder) and simply fill your bag with the cake …
Source: www.cakecraftshop.co.uk
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How to make a piping bag | BBC Good Food
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12 Inch Disposable Piping Bags By Simply Making (100pc.)
These Simply Making piping bags are eal for cake decorating, whether you wish to fill them with buttercream, royal icing or meringue.
Source: www.cakecraftworld.co.uk
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Simply Making 12 Inch Disposable Piping Bags x100
These high-quality clear piping bags are strong and won’t tear easily, and are compatible with a variety of couplers and nozzles, allowing you to pipe a variety of designs. This pack of 100 sachets comes in an easy to use dispenser box so you can dispense one sachet at a time.
Ideal for professional and private use
Anti-slip coating allows you to stay in control when piping
suitable for cold, hot, light and heavy dishes and cake fillings
strong and durable, yet good and easy to press.
12 inch/30cm pastry bags in dispenser box, pack of 100.
Instructions:
Simply cut off the end, insert the squirting tip into the bag, fill with mixture and squirt.
How to Frost Cupcakes with a Ziploc Bag
You can easily create beautiful cupcakes once you learn how to glaze cupcakes using a Ziploc bag. You don’t need any fancy tools!
I’m definitely not a gourmet baker, but when it comes to decorating cupcakes for a party, I want them to look fabulous. Luckily, you don’t need special piping bags or fancy metal nozzles to decorate cupcakes. We’re going to teach you how to glaze cupcakes using a Ziploc bag! So grab a good icing recipe and let’s get started.
Can you glaze cupcakes with a ziploc bag?
April Preisler for Taste of Home
The answer is yes! You will need a gallon-sized Ziploc bag, duct tape, and a pair of scissors. Simply fold the bottom/bottom corner of the bag to the opposite corner of the top of the bag and secure the line with tape. Once you’ve done this step, you can fill the bag with frosting.
April Preisler for Taste of Home
Place the icing bag in a tall glass to make filling easier. Roll the top rim of the bag over the top of the jar and use a spatula to fill the bag with your frosting. Be sure to leave the frosting in the bag to avoid a mess. Once you’ve filled the bag, squeeze out excess air and then seal the top. I like to use the zipper on the pouch and rotate the top of the pouch to keep pressure on the frosting as you press it onto your cupcake.
How to pipe frosting onto cupcakes using a Ziploc bag
April Preisler for Taste of Home
First you should cut off the top of the bag to allow the frosting to flow freely. Be careful how big you make the hole depending on how you want to spout your icing. There are a few ways you can glaze the cupcakes:
To create a swirl:
Cut a medium-sized hole in the bag. Then, while keeping the bag tightly closed, work from the outside of the cupcake, creating a swirl pattern as you work your way toward the center.
Flood with frosting:
With a slightly larger hole in the pouch, press the pouch into the center of the cupcake using even pressure to “flood” the top of the cupcake surface. When you have achieved the desired coverage, release the pressure on the bag and pull the bag up to create a dot of frosting on the cupcake.
Editor’s Tip: To create a two-tone frosting, fill the pouch with two frosting shades side by side. Then pipe your frosting into a simple swirl.
Tips for frosting cupcakes using a Ziploc bag
April Preisler for Taste of Home
Find the right consistency. One of the most important things to consider when frosting your cupcakes using a Ziploc bag is the consistency of the frosting. If it’s too thick, it won’t come out of the bag easily, and if it’s too thin, it’ll just drip everywhere. Not good! You want the frosting to be stiff enough to hold its shape, but not too stiff where it won’t flow well. If you’re making a rich buttercream frosting and it’s too thick, you can simply add extra milk. If it’s too thin, add additional powdered sugar.
One of the most important things to consider when frosting your cupcakes using a Ziploc bag is the consistency of the frosting. If it’s too thick, it won’t come out of the bag easily, and if it’s too thin, it’ll just drip everywhere. Not good! You want the frosting to be stiff enough to hold its shape, but not too stiff where it won’t flow well. If you’re making a rich buttercream frosting and it’s too thick, you can simply add extra milk. If it’s too thin, add additional powdered sugar. Do not overfill the piping bag. Putting too much frosting in the bag makes it difficult to use and can cause the frosting to squirt out the wrong end.
Putting too much frosting in the bag makes it difficult to use and can cause the frosting to squirt out the wrong end. Apply even pressure. Continue twisting the end of the Ziploc bag to push the icing down towards the top and the air out of the bag. This makes it much easier to keep the flow constant.
You really don’t need fancy bags or icing tips to create beautiful cupcakes. Just a Ziploc bag, icing and a sweet tooth!
How to Make a Piping Bag: 11 Steps (with Pictures)
This article was co-authored by wikiHow contributor Eric McClure. Eric McClure is an editor at wikiHow, where he has been editing, researching, and creating content since 2019. A former educator and poet, his work has appeared in Carcinogenic Poetry, Shot Glass Journal, Prairie Margins and The Rusty Nail. His digital folk book The Internet was also published in TL;DR Magazine. In 2014 he won the Paul Carroll Award for Excellence in Creative Writing and in 2015 he was a key reader of the Poetry Foundation’s Open Door Reading Series. Eric has a BA in English from the University of Illinois at Chicago and an MEd in Secondary Education from DePaul University. This article has been viewed 793,765 times.
Article overview
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If you want to make a piping bag, start by finding a resealable plastic bag that can hold the amount of icing you want to use. Next, scoop your frosting into the bag and squeeze out the air before sealing the bag tightly. Once the bag is sealed, squeeze all of the frosting into one corner of the bag and use scissors to snip off the corner of the plastic bag. If you want your pouch to produce a thicker cast, you can trim off a little more from the corner of the pouch. When ready to pipe the icing, hold the sachet over the cake or cookie and gently squeeze the sachet to allow the frosting to flow. Read on to learn how to make a paper pastry bag!
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