I was wondering if anybody has a remedy for those bubbles that appear in buttercream icing. I've read on a couple of the other threads that using the KitchenAid paddle attachment helps but I don't own a KitchenAid. I have a Sunbeam with regular beaters and I try to beat it at slower speeds to avoid whipping much air in. I dont know if the recipe has anything to do with it but I use the Wilton buttercream recipe... half shortening to half butter. Any advice would be greatly appreciated.
You are simply overbeating the icing.
Using the Wilton recipe and an electric mixer, you only need to mix this icing for less than 3 minutes total. Anything more than that and you will be introducing air, which in turn produces those air bubbles that are such a pain in the butt to smooth out.
Of course, I'm assuming you mean the tiny little pockets that appear when you are smoothing your icing. Is this what you're talking about or do you mean the bubbles that appear after your cake has been iced and smoothed, that appear between the cake and the layer of icing? That, too, is air, and results from having air trapped in between your cake layers and filling.
Hope that helps!
Sherri
My buttercream is all shortening and I use a paddle, but I get airy icing if I try to mix it with too little icing in the bowl. Always fill the bowl so that the icing is slightly above the beaters. This will stop so much air being incorporated into your icing.
Thanx a lot. I'll try using the smaller bowl for my mixer and yeah I do mean those pesky air bubbles on the surface of the icing. I'm trying to teach myself to decorate with buttercream since I learned the basics with royal icing which in my opinion is a lot less finicky than buttercream. I am in awe of those who create weddings cakes out of the stuff.
My buttercream becomes spongy when left untouched for awhile. I just use a rubber spatula and beat it by hand. Usually does the trick of deflating those unwanted bubbles!
Sometimes I lay parchment over mine and use a rolling pin to take the bubbles out. Only do this if your icing dries enough that you can pat it without it sticking to your hand.
In my first cake decorating class, the instructor told us to always "spatulate" our icing before using it. She explained doing it by using your metal spatula and going back and forth through the icing to help remove air bubbles. Be sure not to do this real fast or you just whip more air bubble in. It works the same as using the KA paddle on Speed 1 for about 5 minutes!
I want to try the paper towel method one of these days to smooth my buttercream. Does anyone have a buttercream recipe that is guaranteed to crust in the tropics? I don't find that my icing crusts enough to try it.
I think the half butter recipe for the buttercream icing, in my opinion, makes the icing come out softer, and it doesn't crust over as well. Try using all crisco and no butter and see if it works better for you. You can always add the butter flavoring if you want that buttery taste to it.
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