I just started a new job as a grocery store cake decorator. Before this, all of my work has been at home and with self taught techniques. I just started working with their buttercream and I can't seem to get it to ice the cakes smoothly. There are bubbles everywhere and it's starting to frustrate me. It's the typical grocery store frosting...does anyone have any suggestions?
Bubbles everywhere indicate that the buttercream was badly mixed at high speed, incorporating lots of air .. a bad batch!
Not necessarily. I make my own icing and i always beat it long enough that it gets light and fluffy and lots of air bubbles in it. However i let it sit for a few hours and then take a spatula through it to "push" the air bubbles out and it givees me one of the creamiest,smoothest icings ever.
When i worked in chain store bakery some of the buckets of icing that came in had air bubbles. Just take a large spatula and stir it (not fast, just so you move it around and get the air bubbles out) Then fill your bag and use. 
Sorry it took me so long to get back...Cake Central has been really slow on my computer lately and I didn't know there were any responses. It's a mix that they mix together themselves. I don't do any of the mixing so I can't control that, but I'll try stirring it myself before filling the bags. Otherwise, I think I might just have to be happy with the bubbles...which is IMPOSSIBLE since I'm a bit of a perfectionist. We'll see what happens.
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