Last week, my buttercream that I normally can smooth into a pretty flawless surface didn't come out quite so flawless. It was hard to smooth and then had air pockets/bubbles which made little voids all in the surface. I am dong a wedding cake next weekend, all in buttercream, so I want to make sure that it doesn't happen again. Any insight?? I use the Wilton recipe...1/2 shortening, 1/2 butter or margarine, powdered sugar, clear vanilla, and milk. Thanks!!

Also, how do you guys feel about using margarine in buttercream?

Your all ready using half shortening & imitation vanilla extract. Do you really want to lessen the flavor by taking out the butter & substituting with margarine?

I like Indydebis buttercream recipe. The dream whip give it good texture, stability and flavor. I love an all butter too, but only in the cold weather.

If you mix your BC at too high speed it can make air pockets in it. No margarine for me. Will an all butter recipe hold up in high humid climates?

I use Sugarshack's recipe and I've never had it fail me. It's easy to make and it turns out smooth and silky every time. Even with the humidity here it doesn't give me any problems.

The buttercream dream is also really good. I have been told it tastes just like the store bought icing!

margarine = gross

Love Indydebi's BC.l