Hi all. I've been having an issue with my buttercream lately. I use a 1-1 ratio of butter and shortening. I also use a Kitchen Aid mixer on the lowest speed and blend slowly but I'm getting a lot of air bubbles in my buttercream when I spread it on the cake. Any suggestions?

Thanks.

what does it look like after you smooth it?

My icing looks porous in the mixing bowl and when I initially put it on the cake. Once I use the bench scraper for the initial icing-removal-smoothing step and then Melvira it, it's super smooth. So I ignore what it looks like until after I smooth it.

Sugarshack has a great video that you might find helpful, too.

It still looks porous.

Then my next question would be how long are you beating your fat?

Here's how I view it. If you run your hand across a bed of really fine sand, you leave a smooth path. BUT ....! If there is a pebble in that sand, then as you rub your hand across the sand and drag the pebble along, the pebble will leave a trail in the smooth sand.

The unpulverized fat in your mixture is the pebble. When you push the icing around on your cake, the piece of fat leaves a "porous" trail in the icing.

I beat the fat, vanilla, milk, dream whip and about 1 cup of p.sugar until the mixture is silky smooth. Until I can see NO particles of fat whatsoever. Then I add the rest of the sugar and mix it.

I run my mixer for various lengths of time. Sometimes I'll turn on the mixer and then go outside for a smoke break, or cruise CC for awhile. To me, there is no such thing as beating it too long.

But I made sure the fat has been totally pulverized.

And again, take a look at Sharon's video.

That's kind of what I do. I beat the butter and shortening until it is completely smooth then I add the sugar 1/2 C - 3/4 C at a time and beat that until it's smooth after each addition. I'll take a look at the video and see if there's somthing I'm missing.

Thanks Debi

Something that i have found that works is to make sure you fill up your mixer! I make buttercream from a recipe i found on another web site but if i make a triple batch in my 6qt once the sugar is added it is above the beater. This prevents the air bubbles. I belive i read this trick on CC and i'm so glad because i was having the same problems. It is so much more smooth, i now never make a partial batch and just freeze what i don't use.

ckenewby - I like the freezing part. How long can BC be frozen for?

I do it the indydebi style and rarely have problems.

My next question is are you sifting your sugar? I only ask because if I try to shortcut this step, I always end up with problems.

I have never frozen for more than two months. thaw at room temp and give it a good stir before applying to the cake. I agree that you must mix your butter/crisco mixture until creamy but the real trick is to fill up your bowl above the beater. Let me know how it works out...Good Luck!