I use Sugarshacks's (Sharon Zambito) BC icing recipe. I made a batch and it was BEAUTIFUL. Smooth as "butter". No air in it at all. I went ahead and iced my 6" cake....no problems. The cake came out soooo smooth and perfect looking.
Then.....I went to my 10" cake. I was very surprised to see that the icing in my KA mixer bowl was now full with air bubbles. What the he**?? I just used this icing and it was perfect. I went ahead and iced the 10" cake. It came out okay. However, it was not as smooth and clean as my 6", even with all the smoothing teq. Viva, Hot spatula, computer paper...etc.
Can someone please explain why the remainder of my icing in the mixing bowl all the sudden produced air in it and why it was no longer smooth?????