I know this has been discussed before but I can seem to find it.
How do you get the air bubbles out of buttercream?
I made a batch this morning and have air bubbles galore!
HELP!

I have loads of trouble with smbc, but american buttercream I can do pretty well. With american buttercream (ie powdered sugar kind) I just keep the speed on the lowest once I start adding the sugar.

I try to mix on the lowest speed also.

To help get most of the air bubbles out of this batch. Take a large rubber spatula and "smoosh" the icing from the middle pressing it against the sides of the bowl. (don't you love the technical term ) Just keep flattening it with the spatula and it should get rid of at least the big bubbles.

HTH

Very technical terminology, LOL!
;]
Fortunately the cake is for my son, but....
You always want it to be your best work!
And thought it would be good to know for future cakes as I have to do one in BC this weekend.
Thanks for the help ladies!!!

Look up Sharon Z's (aka: SugarShack) U.Tube videos and posts on this board. There is a ton of them regarding her methods & recipe for b'cream. One of the most helpful tips is to be sure your batch fills the bowl - at least covers the beaters and slow, long beating.
Oh yeh, (I think it's) Serious_Cakes also has some U.Tube videos on making smooth b'cream.