I'm hoping that at least one of you (and hopefully more) extremely talented cookie pro's can help me. I've made both Antonia's and Toba's icing and find they are full of bubbles, hence the need to kill bubbles. Does anybody have any tricks or techniques or even different recipes that doesn't have bubbles. I like playing with bubbles but not in my icing.
I use Toba's icing and haven't ever had any problems with bubbles. I mix it on low speed and use the flat beater and not the whip. I hope someone might have some suggestions.
you can use a toothpick to pop bubbles
Sometimes if I find a BC has too much air whipped in (I use Toba's but only rarely; I prefer IMBC) after beating it, I'll let it rest for a bit, then stir it by hand with a large rubber spatula and sort of "beat" the air out of it by hand.
Wow, you guys are quick. Thank you! I really like Toba's icing but the last batch I made had a lot of bubbles, I think I'll try the flat beater. I did try the toothpick but I didn't get them all. If i can remember correctly (I'm getting older and that's getting harder to do) when I mixed Toba's by hand before I didn't have as many bubbles so I'll try that again too. I'm open to any and all suggestions (well almost all).
On Toba's you should have been using the beater to begin with. That could explain it...Even with the beater, I still hand-stir it a bit sometimes.
I make small enough batches of Toba's that I never use a beater...always by hand. Even so, there is an occasional bubble that gets by me. I usually try to reserve a bit of icing to fill in the dimple left by the bubble.
I mix color into my icing in plastic bowls. After mixing and thinning, I literally 'bounce' the bowl on the counter many times to bring the bubbles to the top. I also use nothing larger than a #2 tip to apply icing. Any bubbles left will be popped as the icing is squeezed through the small opening.
Good tip to remember, Diane. I'll have to remember to use smaller tips for important cookies!