Master Your Pastry Bag Skills With Ina Garten’s Cutting Board Tip

A proper piping bag is definitely necessary for professional-grade decorating, despite Alton Brown’s crusade against them. It may be tempting to just reach for a zip-top bag, but the flimsier plastic makes it unwieldy, difficult to pipe cleanly, and more likely to break. Save zip-tops for tasks that require less finesse, like loading a twice-baked potato, filling deviled eggs, or piping on a crumb coat that will be smoothed and hidden later on. Otherwise, listen to professional bakers, and use the designated tool.

First, insert the piping tip. If using a disposable bag, this will also help you see how much of the point of the bag you need to snip off. The hole should be big enough for the opening of the piping tip to be fully unobstructed, but small enough that the bag can hold the tip firmly in place.

Loading the bag itself can also be a challenge. To provide some stability while you fill, place the bag in an empty pint glass, tall Mason jar, or plastic quart deli container. A rubber spatula is ideal for scooping frosting or whipped cream in and easily scraping off the excess into the bag.