Picot
While some icing “embroidery” may be complex, the simple elegance of Picot is easily done in freehand with a series of small, simply piped dots.
Ingredients:
- Royal Icing thin consistency
- cornstarch
Instructions:
Step 1
Bag Position: 90°. Hold tip: slightly above surface. Pipe three small dots in an even horizontal line. Squeeze, increase pressure to achieve size, stop squeezing and pull away.
Step 2
Pipe two dots below top row, between spaces.
Step 3
Pipe one dot below second row to form a triangle shape. Pat down with finger dipped in cornstarch.