Air Bubbles In Buttercream

Decorating By kirigami Updated 10 Feb 2010 , 8:38pm by indydebi

kirigami Posted 10 Feb 2010 , 6:00pm
post #1 of 5

I recently made Indydeb buttercream icing and I love the flavor and how it crusts. But it has a lot of air bubbles in it and therefore doesn't pipe very cleanly. Like if I try to pipe a rose the edges are all jagged.

Did I not beat it long enough? Did I beat it for too long? How do I get a nice creamy consistency?

Thanks

4 replies
kiwigal81 Posted 10 Feb 2010 , 6:24pm
post #2 of 5

Beat on lowest speed for a long time, 10 mins or so, this takes out most airbubbles. Then if any remain, work with a spatula a bit before use. HTH

indydebi Posted 10 Feb 2010 , 6:42pm
post #3 of 5

If you let it sit over night or a few hours, it kind of 'settles', too. I would take a spatula and give it a few whips before putting it in a decorating bag and it's nice and smooth.

kirigami Posted 10 Feb 2010 , 8:34pm
post #4 of 5

Thanks. I am making another batch tonight. I know I didn't beat it for 10 minutes last time. I just made sure all the icing sugar was incorporated.

indydebi Posted 10 Feb 2010 , 8:38pm
post #5 of 5
Quote:
Originally Posted by kirigami

Thanks. I am making another batch tonight. I know I didn't beat it for 10 minutes last time. I just made sure all the icing sugar was incorporated.



That's the advice for mixing cake batter.....2 minutes at the max.

Icing? A whole different animal. You want to totally pulverize the fat particles, so there are no "fat crumbs" anywhere.

Ever glide your hand along really fine sand? you leave a smooth path in your wake, where your hand went. Unless ...... there's a pebble (a.k.a. fat particle) in the path. Then when you glide your hand along the sand, the pebble gets pushed along the path, leaving a 'tunnel' in it's wake.

Particles of fat in your icing will leave these "tunnels" when you spread it out on your cake; when the beater moves it around in the bowl.


That's why icing needs beat for a long time .... to pulverize the fat particles and make it smooth.

With my icing, I also ignore what it looks like in the bowl. Once it's spread on the cake and smoothed via Melvira, it looks great.

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