how do i get rid of the tiny bubbles or holes in my bc which appear as i am frosting my cake? i usually use IMBC (martha stewart's recipe). i can get it smooth by running a hot spatula accross or "spackling" the holes...but can anyone tell me how to avoid this in the first place?
thanks!

I'm not sure, it's something about the way you mix. I seen this in other topics but can't remember exactly. Sorry I was not much help. ~Josie

I'm in Culpeper. I rarely go to Reston-only sometimes to the towncenter.

It's from mixing either at high speed or with a whisk, a lot of air gets incorporated. With IMBC, this is the whole point, so it's unavoidable.

With regular buttercream, you avoid it by mixing on low speed with the paddle attachment. If you get some bubbles, they can be stirred out with a spoon,

thanks all! i PM'd Antonia74 since I got the Martha IMBC from her. her cakes are always so smooth so hopefully she'll have some tips for me