Piping bag
A pastry bag for piping frosting, choux pastry, and decorative elements. Pair with a coupler to swap tips without emptying the bag. Fill only halfway. An overfull bag is hard to control and prone to bursting at the seam. Twist the top closed before piping.
Used for
- frosting cupcakes
- éclairs
- choux pastry
- decorative piping
- filling donuts
In the kitchen
- Fill halfway only.
- Twist top closed.
- Use coupler for swappable tips.
- Practice pressure control on parchment.
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