Mikel79 Posted 28 May 2010 , 10:41pm
post #1 of 117

Hi all!

I use Sugarshacks's (Sharon Zambito) BC icing recipe. I made a batch and it was BEAUTIFUL. Smooth as "butter". No air in it at all. I went ahead and iced my 6" cake....no problems. The cake came out soooo smooth and perfect looking.

Then.....I went to my 10" cake. I was very surprised to see that the icing in my KA mixer bowl was now full with air bubbles. What the he**?? I just used this icing and it was perfect. I went ahead and iced the 10" cake. It came out okay. However, it was not as smooth and clean as my 6", even with all the smoothing teq. Viva, Hot spatula, computer paper...etc.

Can someone please explain why the remainder of my icing in the mixing bowl all the sudden produced air in it and why it was no longer smooth?????

Thanks.

=)

116 replies
Carlachef Posted 28 May 2010 , 11:18pm
post #2 of 117

Maybe it sat too long ? Maybe try just stirring the icing a couple of times just with a spatula?

mamawrobin Posted 28 May 2010 , 11:27pm
post #3 of 117

I'm not sure if "sitting too long" will cause that problem with sugarshack's recipe but I use Indydebi's recipe and allowing the icing to rest awhile actually reduces air in the bc.

If my bc does have "bubbles" I take a wide spatula and press the icing up against the bowl until I've worked them out. Doesn't take that long and it works.

Mikel79 Posted 29 May 2010 , 12:38am
post #4 of 117

Thank you for the input. I am going to try the wide spatual thing next time.

I am just worried incorporating more air into the icing by stirring it...


Thanks

=)

mamawrobin Posted 29 May 2010 , 12:39am
post #5 of 117
Quote:
Originally Posted by Mikel79

Thank you for the input. I am going to try the wide spatual thing next time.

I am just worried incorporating more air into the icing by stirring it...


Thanks

=)




DON'T stir. Stick the spatula straigt down into the buttercream and pull it straight toward you "mashing" the buttercream against the inside of the bowl.

Mikel79 Posted 29 May 2010 , 12:52am
post #6 of 117

mamaworbin....

Thank you for the clarfication! I will give it a try..

=)

sugarshack Posted 29 May 2010 , 2:00am
post #7 of 117

I actually never have that problem. I can make it, cover it, and use it a week later right out the bowl and never have to re-stir. Did you scrape the excess you took off the 6 back into the original bowl? That i never do, because the "used" icing will be airy....

Mikel79 Posted 29 May 2010 , 6:45pm
post #8 of 117

Hi Sharon!

Thanks for the reply. I sraped the excess icing in a seperate bowl. I did leave the unused icing in the KA mixer bowl uncovered. Would that be a issue?

Thanks

Kitagrl Posted 29 May 2010 , 7:19pm
post #9 of 117

So weird because I just posted a similar thread...I made buttercream (crusting) and its okay when I first make it but after it sits in the bowl for a few hours, it turns FULL of air bubbles and is almost unusable unless its remixed.

I can NOT figure out why I cannot make a decent batch of crusting buttercream. Any wedding cakes I make I try to use my whipped (noncrusting) kind because I don't trust myself to make a decent batch of crusting, although to me the crusting tastes nicer and I use it under alot of fondant cakes.

sugarshack Posted 29 May 2010 , 9:54pm
post #10 of 117

didn u use sweetex? I have found some other brands of hi ratio to be more prone to bubbling after icing sits a while....

Kitagrl Posted 29 May 2010 , 9:56pm
post #11 of 117
Quote:
Originally Posted by sugarshack

didn u use sweetex? I have found some other brands of hi ratio to be more prone to bubbling after icing sits a while....




Are you talking to me or the OP?

Yes I use sweetex....and butter from Sams Club...and powdered sugar, vanilla, and some milk. Is it the milk????

sugarshack Posted 29 May 2010 , 10:02pm
post #12 of 117

I was talking to OP, but it applies to all....LOL

have you seen my yoputube video about getting the bowl filled above the paddle? that is my trick to noo air, that and sweetex

Kitagrl Posted 29 May 2010 , 10:05pm
post #13 of 117
Quote:
Originally Posted by sugarshack

I was talking to OP, but it applies to all....LOL

have you seen my yoputube video about getting the bowl filled above the paddle? that is my trick to noo air, that and sweetex




Yeah well not the video but yeah...how long do you mix it to get it smooth? Seems like I've not had luck with it even with that recipe but maybe I was using the wrong beater or something...I dunno...the harder I try to make crusting buttercream right, the worse it gets....haha.

I love the look of noncrusting but prefer the taste of crusting so I'd love to perfect it.

sugarshack Posted 29 May 2010 , 10:06pm
post #14 of 117

looky here:

http://www.youtube.com/watch?v=zB4ibkH0V_4

this is eaxctly how I do it evrytime...... mix maybe 5-6 minutes

sugarshack Posted 29 May 2010 , 10:07pm
post #15 of 117

try adding just a tad more liquid than what you were using, sometimes a stiff icing will develop air more....

Kitagrl Posted 29 May 2010 , 10:18pm
post #16 of 117
Quote:
Originally Posted by sugarshack

looky here:

http://www.youtube.com/watch?v=zB4ibkH0V_4

this is eaxctly how I do it evrytime...... mix maybe 5-6 minutes




Watched it (with sound off)....I did try adding moisture to shortening in the past but was using my beater blade, which I have stopped now for icing. Also do you not use butter? Could the butter be putting air into my icing?

I"m going to try it again next week, with the correct beater...and I guess I'll make a bigger batch, I have a 6qt mixer. I know I mix my noncrusting like that, covering the beater, until its smooth....haven't had luck with the crusting and it does seem to bubble up "later" even if it seems smooth enough when I take it off the mixer.

We'll see...

Kitagrl Posted 29 May 2010 , 10:18pm
post #17 of 117
Quote:
Originally Posted by sugarshack

try adding just a tad more liquid than what you were using, sometimes a stiff icing will develop air more....




I always thought maybe I added too much, I like a softer icing.

GenGen Posted 29 May 2010 , 10:30pm
post #18 of 117

sugarshack i can't get sweetex w/o ordering online but an off topic i have used your ribbon rose tutorial and used it on roses that went on my most recent pic submission (the piano cake with red and white roses) they didn't turn out as well as i wanted them to but it still kept the whimsy feel to them icon_smile.gif

Mikel79 Posted 29 May 2010 , 10:51pm
post #19 of 117

Sharon...

I use TBK brand of Hi-Ratio found at thebakerskitchen.com

I buy it from them because they sell it in small 4 pound tubs. I only can find Sweetex in the huge 40 pound box. Is there somewhere I have not looked at that sells Sweetex in a smaller package??


Thanks

sugarshack Posted 30 May 2010 , 12:47am
post #20 of 117

I think the TBK shortening is sweetex repackaged and relabeled.

ginak Posted 30 May 2010 , 1:23am
post #21 of 117

I'd love to know the answer to this question, too...my BC starts out smooth as silk but after it sits for a few hours it gets all bubbly. icon_sad.gif Oh, and I'm using Sweetex, too.

sugarshack Posted 30 May 2010 , 1:34am
post #22 of 117

well guys I am stuck then.... if you use the recipe as I wrote it and follow the youtube video for the process.... I just do not know why that is happening! icon_sad.gif

JohnnyCakes1966 Posted 30 May 2010 , 2:15am
post #23 of 117

Hey Sugarshack - While you're here.........Will your recipe work with shortening WITH trans fats instead of hi ratio?

sugarshack Posted 30 May 2010 , 2:43am
post #24 of 117

it should! won't be as nice as hi ratio but it should work!

PTBUGZY1 Posted 30 May 2010 , 2:44am
post #25 of 117

Johnnycakes1966- I'm not sugarshack but I use crisco in her recipe, and it works great. One day I'll try hi ratio (a bit high $$$ for me right now).

GenGen Posted 30 May 2010 , 7:34am
post #26 of 117
Quote:
Originally Posted by PTBUGZY1

One day I'll try hi ratio (a bit high $$$ for me right now).




same for me which is why i still go with the crisco. i would have to order mine online as no one i know of even with in several hours distance from me has hi ratio. i've asked.

Kitagrl Posted 1 Jun 2010 , 6:24pm
post #27 of 117

Sharon!!! I think I got it!!! I made my buttercream and I did whip the butter and shortening and milk together, this time I just let it run until it was nice and whipped together. Then added sugar....then since I have a 6 qt I had to add leftover icing up until it covered the beater. It ended up to be alot more icing than I thought it would need!!!! BUT it did turn out smooth! Its not as glossy as my noncrusting but it did NOT have hardly any air bubbles in it. Woo Hoo! Have to make another batch tomorrow so I'll know for sure but I think I need to double what I'm doing now, in my mixer, to make it right (which would be like 4 bags of powdered sugar, I think!!! Well maybe I'll start with three....)

Funny that I always made sure my noncrusting recipe covers my beater, but not the crusting...but on the other hand, my noncrusting recipe fits my 6 qt and my crusting one does not, yet....

Thanks...

sugarshack Posted 1 Jun 2010 , 6:39pm
post #28 of 117

SUCCESS! I love it!

Kitagrl Posted 1 Jun 2010 , 7:45pm
post #29 of 117

Hmmm. Okay, so I iced the cake, everything is nice. Left the icing sitting for about an hour. I'm like "Oh yeah I gotta put the rest of this away" and as I'm putting it away, its totally riddled with tiny air pockets now!!!!!! It was perfectly smooth before!!!! Its like something inside (the butter? Do you use only shortening???) is creating air pockets that were not there before.

I mean I guess its okay, as long as I rebeat a full bowl before using it again...its just kinda weird. My noncrusting does not do that.

JohnnyCakes1966 Posted 1 Jun 2010 , 8:14pm
post #30 of 117

Kitagrl, I'll throw out a few things and maybe something will help.

-Any chance you're overbeating the frosting?
-What speed are you beating on?
-Is the butter at room temperature?
-Maybe the old frosting you added had bubbles?
-Do you use the paddle or whisk?
-You said for this last batch, you beat the butter/shortening/milk at the same time. Try beating the butter and shortening first, then add the liquid (on low/stir) just until it's incorporated. I've found that beating the butter and shortening together = creamy, but butter/shortening/liquid = frothy, which might account for the bubbles. (Sorry if that goes against Sharon's directions!!)

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