brunette88 Posted 6 Jun 2013 , 6:21pm
post #1 of

AHi all,

I usually make my butter cream with butter (obviously) & icing sugar. The one time I added a drop of milk it curdled :/ so I ne'er use anything else.

Anyway, it's lovely but it's never a really smooth finish. As I apply it to a cake you see the 'air bubbles' throughout the mixture.

So I was wondering how can I avoid this? Or is there a different recipe to give me a better consistency & smoother finish?

For example on a cup cake using an open star top to give a rosé impression mine never look very neat due to these holes within the cream?

Any advice or tips would be really appreciated :) Thank you in advance x

3 replies
AnnieCahill Posted 6 Jun 2013 , 6:30pm
post #2 of

If it curdles it's because the milk was cold and the butter clumped up.  I use cream that's been warmed. 

 

Air bubbles are from over-beating.  If your batch has a lot of air bubbles, just smash the icing up against the inside of the bowl with a spatula.  This will help get rid of the bubbles.  I actually whip my icing much longer for cupcakes.

brunette88 Posted 6 Jun 2013 , 6:39pm
post #3 of

AI use an electric whisk, sould I try mixing with hand?

It's just very annoying as it seems to ruin the cake! yet everyone else seems to get this perfect smooth finish almost like royal icing :/

X

brunette88 Posted 6 Jun 2013 , 6:40pm
post #4 of

AI will remember the cold milk as well, thank you x

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