Help! Everytime I try to make buttercream, no matter which recipe I seem to use, it never pipes smoothly. What am I doing wrong or is there a special trick to make it look more creamy & smooth?
Could be two things. Could be that there is too much sugar. I've found that if I put too much sugar in my buttercream it crusts super fast.
Or you might not be adding enough milk/corn syrup/whatever thinning agent.
More creamy = more butter or shortening.
(and make sure your beater blade is completely covered or else you're beating excessive air into the batch.)
i used this recipe just yesterday for my first time piping butter cream and it didnt have any cracks or bubbles in it, i did have to add more water to it and from what people are saying mistakingly used the whisk rather than the beater so could just be begginers luck lol, hope this helps