Hello
made Italian Meringue butter cream twice this week. Both times had loads of air bubbles which made it impossible to smoothen. Is there a way to avoid this? Is there a way to remedy this if it happens again.? I don't remember this happening before, only difference is that I used liquid egg whites, I don't think it is to blame. Taste and texture were okay, just too many tiny air bubbles.
Thanks for your responses
idk -- air bubbles happen -- but when you smooth draw your spatula back the other way too and even smooth up the sides of the tier if need be -- most of them should disappear--
if you stir the icing before smoothing it will help -- adding hot water to that also helps--
if you take it blob by blob and smooth it all over the clean counter top or the back of a sheet tray or where you have a flat surface you can force most of them out --
best
Use your paddle attachment to push the buttercream against the mixing bowl and it will help with some air bubbles. Do it at a low speed.
Best tool for making sure your icing is smooth is nothing but an old fashioned, two beater style stand mixer. I've got several Sunbeam Mixmaster stand mixers at my disposal. While I make my icing in a commercial sized mixer, when I'm ready to use it I rebeat a bowl full on the LOWEST speed of the stand mixer, scraping the bowl several times, until it's as smooth as silk without a trace of an air bubble to be found.
and to add a particle to jeff's sage advice -- because the top of the beaters are lower than the surface of the icing and the air is just forced out
Good point....I swear by my old stand mixers...and dread the day they finally stop making them! I even search on eBay every once in a while just to see what's out there. Some of the older models from the 50's through the 70's were workhorses much like the old Kitchen Aids were....now days they contain lots of plastic gears and parts that really don't stand up so well.
Quote by @%username% on %date%
%body%