Question On Sugarshack's Buttercream

Baking By Henna20 Updated 15 Apr 2010 , 6:17pm by Henna20

Henna20 Posted 13 Dec 2009 , 3:18pm
post #1 of 5

Right when i make sugarshack's buttercream it comes out perfectly smooth with no air bubbles just like its supposed to. But after it sits, it gets all these air bubbles and it is definitely unusable. why is this happening? what can i do to stop this?
thanks so much!

4 replies
Henna20 Posted 10 Feb 2010 , 3:08pm
post #2 of 5


kjt Posted 10 Feb 2010 , 4:19pm
post #3 of 5

Hi Henna,

How long after making the bc are you using it? Sharon says to remix the icing if you have stored it. I just stir it down good and then it's pretty smooth.
Have you tried to use it anyway? Even with air holes, it's really forgiving, and mine usually smooths out fine using her technique.

When I first put the icing on this cake it was FULL of air can see how they smooshed together when smoothing.

HTH, if not pm Sharon (sugarshack) she always answers! thumbs_up.gif

mygirlssweet Posted 14 Feb 2010 , 6:26am
post #4 of 5

I always rewhip it after it sits to cool. Love her recipe!

Henna20 Posted 15 Apr 2010 , 6:17pm
post #5 of 5

you rewhip while its the full batch, right? but then what do you do with leftover icing? meaning her method of having no air bubbles is bec a whole batch fits the whole bowl but what if i want to re-use the leftovers of a full batch, if it try to mix it will not fill the whole bowl

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