Made a big batch of buttercream in my 6qt today.
2 pounds of salted butter (2 boxes/4 cups), 4 cups of Sweetex....blended those. My main problem is my Sweetex is stored near an a/c vent and is a bit too cold and I've been having problems with occasionally finding tiny bits of unblended sweetex in my icing. But that is a side note.
Anyway blended that awhile then added a bunch of pure vanilla, and a cup and a half of 2% milk.
Let that blend awhile...then gradually added 4 bags (8 lbs) of powdered sugar.
I let blend until it looked smooth on top, with just a few smooth ripples. Took photos but won't load them yet....
As a test, I carefully dipped some into a bowl and set aside to see if it would have bubbles in it. The rest I used to ice a large sheet cake.
After over two hours, NO bubbles in the test bowl!! Huh??? A few bubbles in my iced cake and some bubbles in the icing that is left.
SO my only conclusion is that any kind of disturbing of the icing will allow it to form bubbles...whereas the "test bowl" was simply dipped out and left to set aside (covered)....but the icing that is actively being used to ice a cake, esp in the process of scraping off the spatula and reusing AND exposed to air and beginning the crusting process eventually, rather than covered, will form air bubbles. I notice when I throw all my leftover icing in a bowl, the consistency does get absolutely full of air bubbles.
Also I will say I have NOT made icing this exact way before...yesterday I did throw in leftover icing, this time I made the entire (huge) bowl fresh. I also think I could probably stand to reduce the milk a tiny bit although the consistency was nice and soft but still okay for making roses and borders.
You know what, I wish KitchenAid would come up with some beaters that were smaller for the larger bowls...for instance, I know have plenty of leftover icing to ice a second cake with today, but it is not enough to cover the beater. If KitchenAid made a beater with a longer shank and then a smaller paddle part, then I could just mix up a half a bowl of icing. Oh well I guess KitchenAid isn't there to invent new icing tools for bakers. haha.
Weird...but hey at least I'm getting a smooth icing to start out with anyway....that's better than I was doing as of last week with this recipe.