Hey Bestie! One of the most frequently asked questions I’ve received over the years is how to prevent the dreaded royal icing blob at the beginning and ends of piped lines. I think it’s safe to say every single cookier has experienced this! And it’s one of those little things that can instantly make a cookie look more amateur versus professional. So I completely understand why this is so annoying and honestly, it happens to very seasoned cookiers too. The good news is that once you learn what makes the difference, it will become second nature, and you’ll love your new clean, crisp lines. So let’s dive into what causes the royal icing blob, how to avoid it other tips to keep your piping looking perfect!
The dreaded royal icing blob
This is exactly what cookiers despise!
So why does this happen? There can be a few factors that contribute, but it mostly comes down to starting and stopping pressure relative to how you’re moving your tip. When cookiers start a line, they commonly touch down with their tip and then start applying pressure before they start pulling or piping their line. That second of pressure at the start allows the icing to build up and create the dreaded blob. Same problem at the end…not easing up on the pressure soon enough creates that blob.
Another common reason cookiers don’t have consistent thickness in their piping is because they aren’t applying even pressure throughout. They apply pressure to start the line and then really back off, which again creates a thicker start and stop to their line versus a consistent thickness.
Piping with purpose
This is the term I use when teaching piping because it speaks to the need for a consistent, even pressure while piping. If you want a consistent line, you need consistent pressure. If you start and end your lines by applying pressure but ease up while actually piping, you’ll end up with the hourglass-shaped lines.
When flooding cookies using thinner consistencies, you can easily let icing flow with hardly any pressure. You’re not creating sharp, clean lines when flooding, but when piping, using slightly thicker consistency, it requires that even pressure. So pipe with purpose, bestie! Clean, sharp, consistent lines are the goal.
Does consistency play a role?
Your icing consistency can play a role here. To pipe clean, crisp lines, you do need a consistency that’s thick enough to hold that shape. If your icing is too thin, it is going to immediately want to run out of your tip and it will be harder to avoid that royal icing blob at the start of your line. So if you find that your icing is basically pouring or dripping out before you can even start your line, stop and fix your consistency. And of course, make sure you’re starting with a clean tip for each line.
If you need more guidance on royal icing consistencies, THIS guide should help.
Piping practice sheets
I wouldn’t be Your Baking Bestie if I didn’t have some free resources to help you, right? I’m happy to share THESE free piping practice sheets that you can slip inside a sheet protector and practice your technique. It can take some practice, changing how and when you apply pressure. But these can be super helpful in improving the beginning of your lines, piping with purpose to create those consistent lines and finishing your lines cleanly.
Not every line will be perfect and that’s okay! You have your trusty scribe to help clean up any lines as best you can. But now that you know how to avoid the royal icing blob, these practice sheets can help you improve your technique without needing any cookies.
Honestly, I always have these sheets nearby when decorating. Very commonly I’ll pipe a couple lines to confirm my consistency and tip is exactly how I want it before starting on my cookies. They are just a handy, reusable tool in the decorating arsenal!
Video demo to avoid the royal icing blob!
If a picture is worth a thousand words, then a video is worth like a million, right? So I made this quick video for you to demonstrate exactly how to pipe clean, crisp lines consistently! You’ll find it HERE or by clicking on the image below.
royal icing blob be gone!
The royal icing blob is something every single cookier encounters and it’s really just a part of refining your skills to avoid them. With a few little tweaks in your technique and some practice, I’m confident you’ll see much smoother, consistent, clean lines.
Helping fellow home bakers is all I do every day, so let me know if this was helpful for you! And if you hear of other cookiers struggling, please share this so the circle of love can continue. If you need any more help, you can find me and thousands of fellow Besties HERE. It’s the happiest corner of the internet where you’ll find endless help, support, inspiration and celebration of beautiful bakes. And I’d LOVE to see your cookies there too!
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