Learning how to hold a piping bag properly is super important for anyone who loves baking.
Piping bags make decorating easier, neater, and more fun. They help you create perfect swirls, clean borders, and even delicate lettering.
While working as a pastry chef, I used a piping bag often for decorating cupcakes, frosting layer cakes, piping buttercream, and filling éclairs. And you need them for piping choux pastry, too.
But if you’ve ever used one before, you might know how they can be a little awkward to get the hang of.
So today I’ll show you how to hold a piping bag, some piping bag tips, and some advice about tips and piping bag types.
How to Hold a Piping Bag
Here’s how I like to hold a piping bag for the best control: grab it at the top of the filled part, and fold the empty part over the back of your thumb—this helps keep things neat and steady.
When you’re ready to pipe, squeeze with your palm and fingers evenly to control how much comes out.
And as the bag starts to empty, twist the top of the bag to keep the pressure steady. This helps you keep things consistent.
As you approach the end of your mixture, the bag might become too soft, making it difficult to pipe with.
To use that last 10-20%, you’ll need to really squeeze the remaining mixture down to near the tip and then give it a good twist.
Expert tip: It’s hard to pipe accurately with the last 20% of the mixture because of the almost empty bag. So If you’re decorating a cake for example, do the most detailed parts first. And sometimes it’s better to just refill the bag again to regain that control.
How to Use a Piping Bag
When it comes to using a piping bag, there’s a couple of things to keep in mind.
How To Setup A Piping Bag
You should have 3-4 things: a piping bag, a tip, whatever mixture your piping, and maybe a piping tip collar.
As I really want to show how to use a piping bag for beginners, I’ve broken the everything down into as many steps as possible:
Step 1: Insert the Tip
First, pop your chosen tip into the pastry bag and make sure it’s snug. Using a sharp knife, cut off the end of the bag about halfway up the tip so it sits just right.
Step 2: Twist the Bag
Here’s a handy trick: twist the bag near the nozzle to keep the filling from escaping when you’re loading it up. Tuck that twisted part into the tip to stop it from unraveling.
Step 3: Make a Cuff
Next, make a cuff by folding the middle of the bag over your hand. This makes filling the bag way easier.
Step 4: Fill the Bag
Now when it comes to filling a piping bag, it’s all about keeping the mess down.
As you hold it in your hand, with the cuff folded over your hand, use a spatula or other suitable scooping implement to add the mixture into the bag.
The key is to get the mixture into the center of the bag—try to avoid getting any on the cuff. And don’t go over halfway or you could be in for a messy time.
Expert tip: Instead of folding the bag over your hand while filling, try using a suitably tall-and-narrow jug or container to hold it instead. This way usually proves to be less messy and lets you use both hands.
Step 5: Squeeze the Filling
Unfold the cuff, then hold the top of the bag with one hand while squeezing the filling down toward the tip with the other.
You need to do this while making sure the little twist you have near the nozzle doesn’t unravel.
Step 6: Release the Twist
Finally, pull on the tip and release that little twist from earlier. And just like that, you’re ready to pipe!
Whether you’re piping icing, cream, or using a pastry bag, the technique remains pretty much the same.
How to Use a Pastry Bag
A pastry bag is basically just a piping bag. While for home bakers disposable piping bags are probably suitable enough, in professional kitchens a pastry bag might be the better option.
These are typically reusable and made of a tougher material like canvas. They’re also typically much larger so you don’t need to fill them up as much.
As for the technique, it’s exactly the same. They’re a better tool, but not really necessary for home bakers. They’re a real pain to clean, too.
How to Put a Tip on a Piping Bag with a Coupler
Some piping bag nozzles come with a little “coupler” or collar that helps keep the tip in place. This is useful if you’re piping denser mixtures that you really need to push hard to pipe—
Sometimes this can cause the bag opening at the tip to stretch, causing the tip to slip out.
I’ve never really needed one, though if you’re piping a denser mixture like mashed potatoes they might be necessary.
If you do have one of these, you’ll notice the tip has a threaded part–just like a screw.
Simple follow the same steps as above, then screw the coupler on at the end. It will go over the pastry bag so the tip is completely secured to the bag.
Expert Piping Bag Tips
Here’s some handy little piping bag tips:
- Piping bags tips chart: I always keep a little chart handy to remember which tip does what.
- Piping bag tips for cakes: When frosting cakes, I like to start with a large round or star tip to quickly cover the surface with buttercream before smoothing it out. For decorations, smaller tips are better for adding borders or little details.
- Twist to maintain pressure: The best piping tip I’ve learned—always twist the top of the bag as you go. It keeps the pressure nice and steady, stopping you from accidentally squeezing out too much or too little.
- Don’t overfill the bag: Trust me, overfilling is a recipe for disaster. It’s harder to control and can get super messy. Fill the bag no more than halfway, even if it means refilling a few times.
- Practice makes perfect: Before piping directly onto your cake or cupcakes, practice on a plate or parchment paper. I always do this when trying a new design or tip—it helps me get the pressure and angle just right before committing.
Types of Piping Bags
I usually just stick to using disposable piping bags, but there are other options available:
- Disposable piping bags: These are made of plastic and are perfect for quick jobs or when working with multiple colors. Just toss them out when you’re done—no cleanup required (though not good for the environment)!
- Reusable piping bags: Made of durable materials like silicone or fabric, these are better for more frequent bakers. They’re eco-friendly but they do require a thorough cleaning after each use!
- Canvas piping bags: A classic option, canvas bags are sturdy and work well for thicker mixtures like choux pastry or mashed potatoes. They’re used mostly in professional settings, referred to as “pastry bags”. They need proper washing and drying to prevent stains or odors.
- Plastic-coated fabric bags: These combine the strength of canvas with the easy cleaning of plastic. They’re a great middle-ground option for both durability and convenience.
Choosing the Right Piping Tip
Picking the right piping tip depends on the design you want to create. Here are some common types and their uses:
- Round tips: Perfect for writing, outlining, dots, and piping smooth lines. They’re great for delicate work and lettering.
- Star tips: Use these for swirls, rosettes, shells, and textured borders. They come in open and closed varieties for different effects.
- Leaf tips: Ideal for creating realistic leaves to accompany floral designs on cakes and cupcakes.
- Petal tips: Great for piping flowers, ruffles, and other intricate designs. These tips are a favorite for wedding cakes.
- Drop flower tips: Perfect for piping quick, easy flowers with a single squeeze—ideal for cupcakes and cookies.
- Basketweave tips: These are used for creating woven patterns or smooth ribbon-like designs.
Which Piping Tip is Most Versatile
From my experience, the star tip is hands-down the most versatile. I use it constantly for swirls on cupcakes, rosettes on cakes, and even textured borders.
It’s so easy to work with and makes everything look professional without much effort. If you’re starting out, this is the tip you’ll probably use the most!
How to Clean a Piping Bag
If you’re not using a disposable bag, you’ll need to give it a really good clean.
- Empty the bag: Scrape out any leftover frosting or filling using a spatula or spoon.
- Rinse immediately: Run warm water through the bag to remove as much residue as possible.
- Wash with soap: Use mild dish soap and a sponge to gently clean both the inside and outside of the bag.
- Clean the tip area: Use a small brush to clean around the tip opening, where frosting often gets stuck.
- Rinse thoroughly: Rinse the bag inside and out with warm water until all soap is gone.
- Dry completely: Hang or drape the bag on a drying rack and allow it to air dry completely before storing.
Before You Go…
If you’ve ever used a piping bag before, especially if you’ve done any cake decorating, I’d love to see your designs. Leave a comment below!
And if you’re looking for some recipes that require some piping, check these out:
