Buzz
A piping bag is a cone-shaped tool used for filling with frosting, creams, or sauces, which can then be squeezed out in various patterns to add beauty and flavor to your dishes. You can easily create a piping bag by placing frosting inside a ziplock bag and cutting off a corner. If you don't have a ziplock bag, you can cut a piece of parchment paper into a triangle and roll it into a cone shape. To store any leftover ingredients, it's best to use a ziplock bag as it's more convenient for storage. If you need multiple types of frosting, parchment paper is a good choice since it’s inexpensive and readily available.
Steps
Using a Ziplock Bag
Grab a ziplock bag and a pair of scissors. Ziplock bags work great as piping bags because they prevent frosting or sauces from leaking out anywhere except the tip you've cut. Choose a bag size based on the amount of frosting or sauce you need for decorating your dish.
- Most ziplock bags have their capacity printed on the packaging, so you can easily pick a size that suits your needs.
- Thicker ziplock bags, such as freezer bags, are ideal if you're using a thicker frosting and need to apply more pressure when piping.
- You can also use a ziplock bag without a zipper if no other options are available, but make sure to twist the top tightly to seal it after adding the frosting. These bags are more likely to tear during use, making them less suitable for thicker frosting.
Open the ziplock bag and use a spoon to scoop frosting or sauce into the bag. Place the bag and other ingredients on a flat surface, such as a cutting board. Open the ziplock bag and spoon the frosting or sauce inside.
- One advantage of using a ziplock bag is that the frosting or sauce won’t leak out from the bottom as you fill the bag.
- You can create a piping tip by cutting a piece of cup liner paper or aluminum foil into a triangle, rolling it into a cone shape, and cutting the tip with scissors. Insert the tip into the bag and push it into the corner before filling with frosting. However, the piping may not be as neat when done this way.
Seal the bag tightly. After filling the bag with frosting or sauce, close the bag by pressing both sides of the opening together. If it's a ziplock bag, simply slide the zipper from one side to the other. Push the frosting or sauce into the corner that you’ll cut.
- If you want, you can push the air out of the bag before sealing it. This will make piping the frosting easier and faster.
Use scissors to cut the corner of the bag. Position the scissors outside the corner of the bag so that about 1.5 to 5 cm of plastic extends from the blades. Cut the corner of the bag to create the piping tip.
- The size of the hole in the corner will determine how much frosting or sauce is dispensed each time you squeeze the bag. The larger the hole, the more frosting or sauce will come out.
- When lifting the bag, direct the open corner upwards to prevent the frosting or sauce from spilling out.
Hold the piping bag above the dish and squeeze to pipe the frosting. Use your non-dominant hand to grip the top of the bag to control the pressure inside and move the bag. Your dominant hand should lightly support the bottom of the bag to guide the frosting or sauce out. Keep the piping tip about 2.5 to 5 cm above the surface of the dish.
- To stop piping, simply stop squeezing the bag and tilt the open end upwards.
Tip: If you have leftover frosting or sauce, place the piping bag inside another ziplock bag, seal it tightly, and store it in the refrigerator.
Roll the parchment paper into a cone shape
Cut the parchment paper into a large triangle. Take a sheet of parchment paper and cut it into an isosceles triangle. The size of your piping bag will depend on the dimensions of the triangle. A common size for the base of the triangle is 30 cm, which is ideal for frosting or sauce.
- Parchment paper can be found at food stores, supermarkets, or some grocery shops.
- The advantage of parchment paper is that it is inexpensive and easy to cut. It comes in rolls, so you can pull out just the amount you need.
Roll one corner of the triangle towards the opposite edge. Hold one edge of the paper with your non-dominant hand. With your dominant hand, take the opposite corner and roll it towards the edge you're holding. Roll diagonally so that one opening becomes smaller than the other. Use your hand to hold the point where the edges meet.
Continue rolling the paper into a cone shape. Keep a loose grip on the point where the triangle’s corner and edge overlap, and continue rolling the paper diagonally. Keep rolling until the small opening at the bottom is about 1.5 to 5 cm wide.
- The size of the opening will determine how much frosting or sauce is dispensed when you use the piping bag.
Use a staple to secure the cone if needed. You can use the piping bag without staples by holding the point where the paper edges meet with your non-dominant hand while piping. However, if you want to ensure the bag stays secure, you can staple the overlapping edges.
- If you need multiple piping bags, you can prepare several in advance to use during cooking.
Tip: It is advisable to staple the cone securely if you plan to add more frosting or sauce into it. It can be difficult to hold the bag steady while adding more ingredients.
Use a spoon to fill the piping bag with frosting or sauce. Hold one edge of the bag and spoon the frosting or sauce into the center of the bag. If the frosting is quite runny, you will need to tightly pinch the opening at the tip of the cone while filling the bag.
- In fact, you cannot attach a piping nozzle directly to the tip of the bag. Piping nozzles are tricky to use, and the opening around them won’t seal properly.
Fold the top of the piping bag to seal it. Once you’ve filled the bag with the right amount of frosting or sauce, fold the top of the bag several times to close it securely. This ensures that the contents won’t spill out. Hold the bag upright and squeeze to pipe the frosting onto your dish.
- Dispose of the parchment paper piping bag after use. It is not reusable for long periods as it may start leaking.
Things You Will Need
Use a plastic zip-lock bag
- Resealable plastic bag
- Spoon
- Scissors
Roll the parchment paper into a cone
- Parchment paper
- Scissors
- Stapler (optional)
- Staples (optional)
- Spoon
