I have a question on Sugar Shack butter cream. I finally got my butter cream to come out without air bubbles. Silk and Creamy! So, I took what I needed to ice the cake and tried to tint it purple and got tons of air bubbles. I gently folded in the color with a spatula and I could not belive what was happening. Has any else had this problem and what should I do to correct this for next time? Maybe I should have taken out what I did not need for the cake and tinted in the mixer. Any tips would be greatly appreciated.
Stir it by hand w/a wire whip in a figure 8 motion. Slow and steady for at least a full minute. The smaller the whip the better for small amounts of icing (like 1c or less)
Thank you kakeladi. I will try this next time.