Aside from icing, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or custard. They are used to form cream puffs, éclairs, and ladyfingers. When presentation is especially important, fluted tips can be used to shape savory foods such as filling for deviled eggs, whipped butter, and mashed potatoes (especially for Pommes duchesse).