I usually make my butter cream with butter (obviously) & icing sugar. The one time I added a drop of milk it curdled :/ so I ne'er use anything else.
Anyway, it's lovely but it's never a really smooth finish. As I apply it to a cake you see the 'air bubbles' throughout the mixture.
So I was wondering how can I avoid this? Or is there a different recipe to give me a better consistency & smoother finish?
For example on a cup cake using an open star top to give a rosé impression mine never look very neat due to these holes within the cream?
Any advice or tips would be really appreciated Thank you in advance x