Hi Everyone -
I need help. I am having a real problem with my buttercream icing. Once I ice a cake with it, it seems like there are lots of little air bubbles which makes it very hard to smooth. I thought I was mixing to long or too fast, but I have changed those items and I still have the problem.
Is your butter at room temp?
Usually, after I ice a cake, I immediately place in the fridge to let it "set." That seems to get the air bubbles out for me.
Try the "everything you wanted to know about BC" thread. There are some VERY helpful tips in there.
It sounds like you have air bubbles in it which means you have mixed it on too high a speed. What are you using to mix? If you use a stand-type mixer, it should not really go above a level 2. It takes longer to mix, but does not beat so quickly that you are incorporating air into the bc.
here are my tips: