In my last post on strawberry butter I was asked how I shaped the butter. I have to admit I really dislike using pastry bags. A while back I learned to use a zip-lock bag instead. Cut one corner off and insert a pastry tip and then secure it with some tape. Fill bag with what ever you choose, in this case, I used butter and squeezed out the desired amount. The best part is the bag can be thrown away!
This is a great tip. I remember once when I couldn’t find my pastery bag (or tip for that matter) and just bootstrapped it with a zip lock bag with the corner cut off. It worked great and there was no clean up.