Tuesday, April 26, 2011

How to transfer flood icing to a squeeze bottle . . . Works for Me Wednesday

Over the last few weeks, I've gotten this question over and over again in the comments, in my email and on twitter:

"How do you get flood icing from the bowl into the squeeze bottles?"

Here's my secret...I don't have a secret.  I just pour it in.

Take an empty squeeze bottle,


and icing thinned for flooding,


preferably, do not try to do this while holding a camera in one hand.


Pour in s-l-o-w-l-y.


There we go; that's better.


I'm right-handed, so normally, I hold the container of icing in my left hand and with a silicone spatula in my right, carefully guide the icing into the bottle.


{Sometimes it gets messy, but usually I can make it with no spills.}

If it does plop over the side, wipe it up with a damp paper towel.

There it is...my non-secret secret.

I guessing someone has a better (neater) way.  Spill it, sister (not literally). 

29 comments:

  1. LOVE this! these photos could have been taken in my kitchen - I do the same thing, and almost always it spills out the top.

    you have to TASTE it, right? :)

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  2. I use a funnel. Works like a charm!

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  3. It always spills for me too... so here's my technique:
    I put my icing in a pastry bag (with the mouth of the bag opened around a drinking glass) so I can use two hands - one to hold the bowl and one to scrape the icing into the bag. And then I just squeeze the icing from the bag into the bottle. I don't use a coupler so I just toss the bag in the garbage! :o)

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  4. I do it this way too. But when I have trouble, I raise the bowl higher above the bottle. It takes some guts and aim, but the higher you raise the bowl above the bottle, the thinner the stream will be.

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  5. Again I am cracking up! You mean there is no magic way to pour something from one container to another?! lol And I can;t believe you did this with a camera in your other hand! Super skills!

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  6. I do the same (basically, just pour it carefully) but I use rectangular containers to do the thinning in so then one of the corners sort of guides the icing into the bottle. It's easier than using a container with a rounded edge.

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  7. So true about holding the camera in one hand. :)

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  8. Use a measuring cup!!! It dirties another dish, but you won't lose any icing. Pour the icing from the bowl into a measuring cup with a spout.

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  9. I like funnels. I found some silicone ones. They're awesome.

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  10. I just bought the COOLEST set of little bowls that make it incredibly easy to mix and pour icing ... they're called "POURfect" bowls and after a little over a week, I can't figure out how I ever lived without them!

    I'm not sure what the rules are about posting links, so just google "pourfect bowl" and you'll find them right at the top :)

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  11. I use a funnel as well! I squeeze as much air out of the bottle as possible then fill the funnel and let go of the bottle and it works like a suction to pull the icing in. It's fast and I hardly ever spill :)

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  12. Oh the joys of trying to get food action shots! :)

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  13. I *attempted* to make easter polka dot egg cookies last week with the flooded royal icing, etc. Except.. my icing never dried (like days went by and it was still wet/sticky).. any ideas where I went wrong?

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  14. Haha! I am glad that I've been using your non-secret secret tip! I had the same issues with the whole camera-holding this week while making Chicken Parmesan.. it's hard to take pictures of the process sometimes!

    Thanks for always inspiring!

    {myra}

    jeremiahandmyra.blogspot.com

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  15. Hahaha... I read the title of your post and I went "Carefully?..."

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  16. I use these flexible mixing bowls that you used to be able to get at Williams but they don't carry them anymore! So Amazon it is- I don't know how I ever lived without them!!

    http://www.amazon.com/iSi-Basics-Flexible-Silicone-Mixing/dp/B000S17WOI/ref=sr_1_1?ie=UTF8&qid=1303919771&sr=8-1

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  17. I love your non-secret, secret. Sometimes it's the most obvious solution. Also, I laughed out loud the first time I read this because I read "wipe it up with a damn paper towel" instead of "damp".

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  18. Lmbo @Tessa. I like measuring cups but your right. It just takes prayer, practice and a wet rag, lol! I wish we could have a decorating party. How fun!!!

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  19. I use a funnel when I transfer mine, works like a charm!

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  20. I actually did this today for the first time! I used my liquid measure cup to pour it in. I was going to pour it from the bowl mixer straight to the bottle, but I just knew I would make a mess! I love your blog! I did the poodle cookies this morning! I posted photo on my twitter. @littlesugartops

    Gini

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  21. It's funny because I actually thought about asking you this question before. Turns out my squeeze bottles openings were too small. It didn't work. I made my icing too thin to get it into the squeeze bottle and it took 3 days to dry. Luckily those cookies were just practice! Thanks for the tip! :)

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  22. My method is pretty much the same as yours. :)

    Once in a while, I remember to use my measuring cup, but typically I end up just crossing my fingers and trying not to make a giant mess. A friend of mine has some of those silicon bowls that have kind of flimsy sides, which I have thought might work well, too. I don't own any of them, though.

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  23. ha! ha! Darn - I wish there was a secret trick!

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  24. Yup. That's how it's done. Ploopity-ploop!

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  25. I wrap the inside of the opening with Glad Press and Seal and let it hang over the sides. When I am done, I peel it away and there is no icing/chocolate on the threads of the bottle.

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  26. thanks for sharing I am sure that I will transfer my gum like your advisor for doing my pictures

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