I am assuming this batch of bc is full of zillions of minuet air bubbles because I beat it on too high a speed. Yes?
Is there a fix for this? I kinda doubt it?
A way to make lemonade from this lemon?
You can try warming it slightly in the microwave and then mix on low speed. I generally allow 1 minute in the microwave (full power) for about 4 quarts of buttercream - - - but your microwave may be different from mine.
Then when you apply your buttercream, you can take the excess off with normal, fast swipes. But then allow your spatula or bench scrapper to go around the sides of your cake very slowly, pushing the buttercream into the air pockets.
Hope this helps!
I always hand beat small batches of my icing to get rid of bubbles before I use it. It adds a little time to my decorating, but the results are silky smooth.
I went to a wedding a few weeks ago where the icing on the cake had so many air bubbles in it, it looked like stucco! Honestly, the cake looked like stone. Very unappetizing. And a shame too, because the icing job itself was very well done.
Fortunately, I made this batch of bc just to play with. I was still a little afraid to microwave it! It doesn't "melt"?
I did beat it slowly and that helped a little. And, I decided to thin it a bit, and that seemed to help too.
I appreciate all the input. It helps me to have a better base of knowlege and "theory", if you will.
I guess I need to resolve to never beat bc on more than a medium speed?
And, I was just "playing" with cupcakes. The bc piped beautifully (at least impressed my husband!), but I got it a little too soft and it didn't really crust much. Didn't matter. He gobbled up most of them.
After I add my powder sugar I always beat the icing on a lowest speed.
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