How to make a piping bag

Video: Make your own Piping Bag! Quick & Easy DIY Piping Bag Tip | Cupcake Jemma

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Method 2 of 2: Using parchment paper
What do you need
From a plastic bag with a clasp
From parchment paper

1 Find a zippered plastic bag and scissors. Tightly resealable plastic bags are great for piping bags, as the frosting or sauce will only come out of the hole provided. Choose a plastic bag based on the amount of frosting or sauce you are going to use.

Most plastic bags have their capacity listed. This will help you determine if a particular package is large enough.
If you are using a relatively thick frosting, you will have to press harder on the bag to squeeze it out, and thicker plastic bags are better for this purpose, such as freezing food.
If you don't have a resealable bag, you can use a regular open bag, but in this case you will have to fold the top edges after you fill it to avoid spilling the frosting or sauce. This bag can burst under pressure, so it is best not to use it for thick icing.

2 Open a plastic bag and spoon the frosting or sauce into it. Place the bag and other materials on a cutting board or other level work surface. Unzip a plastic bag and spoon over the sauce or frosting.

One of the benefits of using a plastic bag is that when you fill it, the sauce or frosting won't run out from the bottom.
You can also make a nozzle for the bag: cut a strip of flexible cardboard or aluminum foil, roll it into a cone and cut off the sharp top with scissors.Then insert the nozzle into the bag before filling it. However, such a nozzle may not produce a perfectly even spray.

3 Seal the bag tightly on top. After adding the frosting or sauce, slide your fingers along opposite sides of the clasp to close the bag tightly. If the bag is zippered, just zip it up. Then push the cream, frosting, or sauce over to the corner you want to trim.

If you wish, you can also remove excess air from the bag before sealing it. This makes it easier to squeeze the frosting or sauce out of the bag, but it will drain faster.

4 Cut the corner of the bag with scissors. Spread the scissors apart and place the corner of the bag between the blades. Bring the scissors to the bag so that its corner protrudes 1.5–5 centimeters beyond the blades. Move the blades and cut the corner of the bag to create a spout in the piping bag.

The size of the hole you make will determine how much frosting or sauce flows out of the bag when you squeeze it. The larger the hole is, the faster the contents of the bag will flow out.
Lift the bag up so that the sauce or frosting does not spill out.

5 Bring the bag over to the dish and squeeze it. Place your non-primary hand on the top of the bag to move it around and control the pressure. With your dominant hand, lightly squeeze the bottom of the bag so that the contents begin to flow out of it. Keep the opening of the bag 3 to 5 centimeters from the surface of the dish when applying sauce or icing to it.

To stop the sauce or frosting from flowing out of the bag, just stop squeezing it and turn it upside down.

Advice: If you want to save leftover frosting or sauce, put your homemade piping bag in another plastic bag, close it tightly, and place in the refrigerator.

Method 2 of 2: Using parchment paper

1 Cut a large triangle out of a piece of parchment paper. Take a piece of parchment paper and cut an isosceles triangle out of it. The size of the piping bag will depend on the size of the sheet of paper. Typically, a 30-centimeter base triangle is sufficient to apply the sauce or icing.
- Parchment paper can be purchased at a pharmacy, grocery store, or supermarket.
- The advantage of parchment paper is that it is inexpensive and easy to cut. It also comes in rolls, so you can rewind any amount of paper to make a piping bag of the right size.
2 Fold one corner towards the middle of the opposite side. Take one side of the triangle in front of you with your non-main hand. With your dominant hand, grab the opposite vertex and bend it to that side. Tilt it slightly to either side so that one hole is smaller than the other. Take the other side with your non-dominant hand and fold the surfaces together.
3 Continue wrapping the corner around the side of the triangle until you have a cone. Press the corner lightly to the side and continue to twist it around the axis at a slight angle. Do this until the diameter of the narrow end has decreased to 1–5 centimeters.
- The wider the narrow end is, the faster the sauce or frosting will drain out of the bag.
4 If desired, secure the joint with staples. You can do without this, just hold the overlapping sides with your non-main hand when you use the bag. However, if you want to prevent the bag from expanding, grab a stapler and place a few staples on the side where the edges of the paper overlap.
- If you know you will need multiple piping bags when baking or baking, you can prepare them in advance.
Advice: if you think you will have to refill the bag, secure it with paper clips, otherwise it will be difficult for you to hold the bag and the container of sauce or icing at the same time.
5 Use a spoon to fill the bag with cream, frosting, or sauce. Take the side of the bag and pour the sauce or frosting into it. If you are dealing with a filler that is too liquid, pinch the hole at the sharp end of the cone to prevent the contents from spilling out prematurely.
- You can attach a nozzle to the narrow end of the paper pastry bag. However, this is rather unreliable and the nozzle will not fit snugly against the hole in the paper.
6 Fold over the top edge of the bag to close it. After you've filled the bag with the right amount of frosting or sauce, fold the top edge over to cover it. Fold the paper several times to secure it. Then lift the bag up and press down on it to squeeze the frosting or sauce through the narrow end.
- Throw away the bag after using it. Do not store the paper bag for a long time or it will leak.