Bubbles In Icing

Decorating By HoHo5 Updated 24 Feb 2009 , 3:05pm by kakeladi

HoHo5 Posted 24 Feb 2009 , 1:56pm
post #1 of 5

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!

4 replies
springlakecake Posted 24 Feb 2009 , 2:09pm
post #2 of 5

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.

Deb_ Posted 24 Feb 2009 , 2:17pm
post #3 of 5

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 icon_biggrin.gif ) Just keep flattening it with the spatula and it should get rid of at least the big bubbles.


HoHo5 Posted 24 Feb 2009 , 2:26pm
post #4 of 5

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!!!

kakeladi Posted 24 Feb 2009 , 3:05pm
post #5 of 5

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.

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