When I make sugarshack's icing recipe (which I love), it comes out real smooth with hardly any air bubbles. If I put it in a airtight container for a few days and then go to use it there are alot of air bubbles.
Is this normal? If so, can I just run the paddle of the kitchen aid through it on a slow speed to get rid of them?
Yes and Yes
Any icing will develop air bubbles when it sits. When I worked at a large bakery they would add more and re-whip the icing about every 10-15 minutes.
mine will stay bubble free for several days usually.
but yes you can remix it as long as that bowl is filled side to side and over the beater!
Thank you both for the info.