Hi everyone! I have been using this site non-stop for a few months now but this is my first post. I have a question about frosting texture. It seems that all of my icings have been coming out too airy and I'm not sure why. I have a KA paddle with the rubber scraper attached, which is great, but I thought that maybe that was the cause so I went back to the regular paddle - same results! I also tried putting the mixer on the stir setting to try smooth it out. it didn't work. It happened with my chocolate buttercream, the Indydebbi buttercream, and a crusting cream cheese frosting I just made. It makes it so hard to smooth the cake nice - it's just driving me crazy! Does anyone have any suggestions?
Fill the bowl to the top, to prevent incorporating air.
So if I double the recipe you think that will help? I'm just not sure my bowl can hold that much. Has anyone ever done a double batch of Indydebi's buttercream in a 5 qt KA?