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Took me 4 days to figure out a piping trick everyone says is simple
Honestly, I kept seeing people pipe those perfect rosettes and thought I was just bad at it. Tried for 3 days straight with a Wilton 1M tip and my cream kept splitting or looking like a mess. Turned out my butter was too cold and I needed to whip it longer, nearly 10 minutes past what the recipe said. Has anyone else found that the 'easy' tips in videos skip over basic stuff like that?
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white.keith1mo ago
The real trick nobody mentions is that piping temps only work if your kitchen is a consistent temperature, and most homes just aren't. I mean, my cream acts totally different in July versus January, so all those perfect video tutorials are basically filmed in a lab.
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