Wait! Don’t let your piping tip get stuck in the bottom of the piping bag. Here’s what to do instead.
It could be that you’re not a piping bag person. But before you leave this post and move onto the next, I’ll explain why you might be a piping bag person.
First of all, piping bags are not only for making intricately designed desserts. I don’t do that either.
Like we shared in this piping bag hack, you can use piping bags to store creamy avocado or any dressing/aiolis that you want to prep ahead and then drizzle/dot in a neat way.
Often, you don’t even need to use a piping bag with a tip. Just the piping bag itself with the end snipped off will do.
But what about when you do actually need to use a tip? (Like when we make these meringues, for example). Chances are, even if you don’t use a piping bag all year, come Shavuos, you might be using one to make your desserts or that cheesecake just a little prettier than usual.
My pet peeve regarding piping bags is not the actual use of them. They’re very handy and neat. The problem comes when you’re done and that piping tip is stuck inside the bag. Now, the piping bag itself is disposable, but the tip is not. And if I didn’t use a coupler (which I never ever do), I have to get the piping tip out of that sticky bag in order to wash it.
Also, sometimes, there’s a lump of something that didn’t get blended well stuck in your piping tip. That’s a pain too.
This hack solves it all. The trick is to use two piping bags.
Add your filling to the first piping bag. Don’t add the tip! Remember–putting the bag in a jar/container first makes it much easier.
Then, clip off the end.
Add the tip on the outside.
And use a second piping bag to keep it secure.
Let your finger mark the spot where you want to cut and pull the bag up a bit…
and snip!
You only want to cut off a bit, so that the entire tip has space to poke through.
Just like this.
Now you can pipe away. Easily.
Then, do you need to switch tips? Or take it out because something is clogged and you need to dislodge (that’s not an issue with whipped cream as shown here, but it comes up often. Like when we make Cookies n’ Cream meringues and there’s pieces of cookie in the mixture)?
Now it’s super easy! It’s also super easy to take them off to clean.
I wish I knew this years ago!
Omg! This is amazingly insanely smart!!!
Thank you!!
Can we have the recipe for Cookies n’ Cream meringues? Sounds amazing
This is kind of brilliant! Thanks for sharing!
So so smart! I use piping bags all the time and will be using this
Another hack if you’re trying to be a bit more frugal is to wrap your buttercream or whatever you’re using in cream wrap. You lay out a recrangle and put a line of whatever you’re using on it. Wrap it up and twist both ends and then when you’re ready to use it, you cut one end off and slide it into the piping bag! It works great to make rainbow swirls etc because you can lay out multiple colours next to each other and then roll it into a log. Wish I could post pics but can google what I mean! Really cool trick! Can also use two smaller icing “rolls” in one piping bag to give a two tone affect. Think egg salad/avacado!
*cling wrap
This is genius! I tried it and I’d say one of the best hacks ever. Thank you again for another fantastic tip!
So cool!! Love it!
Genius. Hope I’ll remember next time I pipe.
I tried piping cannolis and it was a disaster! I really can’t do patchka things!!
Can you share the cookies and cream recipe please
Process chocolate chips into bits and fold it into the meringue mixture.
This is going to help me so much!! I always have to hold it on the bottom because I thought it went on the outside! Thank you!!
Wow those are great ideas how did you get them 2048 cupcakes unbelievable
I have been using piping tips for years and this idea never occured to m, now I don’t have to think twice if I want to switch to a different shaped tip in the middle, or to use the same tip for a different color icing- seriously genius- thank you so much!