Howdy everyone, The last several batches of buttercream I have made (with butter at room temperature) in my Kitchenaid are strange. When I frost the cake, there are hundreds of tiny airbubbles that appear that give me a rough finish on my cake. Yes, I do crank the Kitchen aid up to 4 and walk away from the frosting for a few minutes - is this my problem? Guidance would be appreciated. Thanks, a grateful newbie, Clink

Yes it could be. The higher you turn it up and the longer you let it mix the more air you are mixing into the icing. Air equals bubbles in icing.

Slow & low is the way to go.


Good Luck! Let us know how your next batch turns out!

Ack! I hate air bubbles. Using the whip attachment results in air bubbles too. Also, try making a large batch, so the paddle is covered by icing - less air gets incorporated that way.

You could also try mixing the icing with a large spatula, sort of in a creaming motion, to get rid of some of the air bubbles once you're done. I had the same problem and this seemed to work for me.

Slow and low is the way to go. Use the paddle. The whip adds air and is made to do just that. And yes, try a large spatula, using a scooping motion, rubbing the icing against the sides and bottom of the bowl to reduce the air bubbles in the BC you have already.