Not sure what I am doing as all of sudden I seem to be having this problem. Why am I getting air pockets in my butter cream frosting and what can I do to correct this. It's driving me crazy! (Not that we decorators aren't already)
Are you whipping it up more that usual? I'm not really sure, but here's a bump
Often air bubbles in the buttercream are caused by air getting into the icing. Make sure that your mixer paddle is fully covered in icing and mix at the lowest possible speed. I often make double batches of icing at the same time for this same reason. My single batch doesn't make enough icing to cover the paddle. HTH
What sweetcravings said.
Are you using a kitchen aid? Keep the KA on the lowest setting, or one notch up, if it is growling at you. Also, after you mix your icing, thump it a good one on the counter. Sometimes thumping it will take out the air pockets by burping. Let it rest a bit. If you can't wait, run a kitchen knife blade thru it and see if that won't remove the pockets.
........run a kitchen knife blade thru it.....
I find that using the b'cream as quickly as possible after stirring it on low keeps it from areaiting(yuck, how is that spelled??).
If it should get full of small bubbles, rather than using a knife use a wire whisk in a slow figure 8 motion to stir it up.
Here are some other threads on this topic that may help, too:
Thanks for the tips everyone. I do usually have my mixer on the lowest setting. I will be the first to admit that maybe I am leaving it mix too long as I get side tracked. I just got a new tub of sweetex and wondered if anyone knew if anything had changed in it. Maybe we all can come up with a new type of frosting with holes in and make it the "new" rave...LOL
u have to have that bowl full side to side and above the paddle: