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