I don't know what else to do to prevent having air bubbles in my buttercream when I am mixing in my KA. I usually cream my hi-ratio shortening on low for about 1 min, stopping to scrape the sides, then add my vanilla & a couple Tbls of water & mix for another min on low. Then I start adding my PS with my Meringue Powder one cup at a time & keep adding water one Tbls at a time to get the right constiency. I try to make a double batch to ensure my paddle is covered. Can anyone please tell what I need to change? THANKS!
SugarShack's method has you fill up your mixer so that the paddle is covered.
When I make my buttercream, because it doesn't fill my mixer up completely, after I start adding the powder sugar I don't crank the mixer up high. I keep it on a low speed, mix, scrap then mix a little more. If your mixer isn't full cranking it up high or mixing it for a long period of time can add in air, causing air bubbles.
SugarShack's method has you fill up your mixer so that the paddle is covered.
When I make my buttercream, because it doesn't fill my mixer up completely, after I start adding the powder sugar I don't crank the mixer up high. I keep it on a low speed, mix, scrap then mix a little more. If your mixer isn't full cranking it up high or mixing it for a long period of time can add in air, causing air bubbles.
This is exactly what I do, I always keep my KA low speed. Could the air bubbles start when I am creaming the shortening because the 4 C I use isn't covering the paddle yet? I have even tried barely mixing it on my KA & then trying to finish it by hand but their is still air bubbles. I just don't know what I am doing wrong. 
I crank the mixer up when there is just shortening, flavor and water in it.
Something you can do, is after the buttercream has been made, use a flat wide spatula and press the icing against the side of the bowl. This will help break up any air bubbles in the icing.
I crank the mixer up when there is just shortening, flavor and water in it.
Something you can do, is after the buttercream has been made, use a flat wide spatula and press the icing against the side of the bowl. This will help break up any air bubbles in the icing.
Does pressing a spatula againg the side of the bowl really break up all the air bubbles? It seems that there are too many. Any other helpful hints? Thank you for your help.
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