06/01/2026
While I may make it look easy, royal icing bows are tricky to master! It took me lots of practice and many ugly bows before I could confidently pipe them with ease onto my cookies.
If you also struggle with this technique, help has arrived! Here is a list of tried and true tips and tricks to help you achieve perfect royal icing bows every time.
🎀 Consistency is key! This is probably the most important factor when piping bows. Your icing should be a medium-stiff consistency to ensure that it holds it's shape and the details don't melt together. To check if your icing is the right consistency, pull your spatula/mixing paddle straight up out of the bowl. A peak should have formed. If the peak is standing up right with a little curl at the end, you're good to go!
🎀 Use a piping tip! I'm all about maximizing the uses of tipless piping bags, but there are cases where I think an actual tip is kind of necessary. If you want a more polished look, this is definitely one of those cases. The tip I used for this bow is a Wilton 102 petal tip, and it has never failed me!
🎀 keep the wide end of your tip down! If you look at a Wilton 102, you'll notice that it's narrow on one end and gets wider at the other. While holding your bag at a 45° angle, the wide end should be touching your cookie as you pipe, with the narrow end facing up. Using the tip like this creates a realistic ribbon edge with a sturdy base underneath.
🎀 Anchor your ends! When you complete a loop or ribbon, make sure to press the tip down gently against the cookie before pulling away. This keeps the ends in place so your edges don't stay lifted, which could cause the icing to break or crack after it's dry.
🎀 Go slow! This reel is sped up x3, but in real time I am piping incredibly slow. A slow and steady piping pace allows you to control the placement and flow of icing, ensuring there are minimal imperfections.
If you're adding bows to your next set, save this video to refer back to! Let me know if any of these tips and tricks worked for you!
