I know this has been discussed before but I can seem to find it.
How do you get the air bubbles out of buttercream?
I made a batch this morning and have air bubbles galore!
I have loads of trouble with smbc, but american buttercream I can do pretty well. With american buttercream (ie powdered sugar kind) I just keep the speed on the lowest once I start adding the sugar.
I try to mix on the lowest speed also.
To help get most of the air bubbles out of this batch. Take a large rubber spatula and "smoosh" the icing from the middle pressing it against the sides of the bowl. (don't you love the technical term ) Just keep flattening it with the spatula and it should get rid of at least the big bubbles.
Very technical terminology, LOL!
Fortunately the cake is for my son, but....
You always want it to be your best work!
And thought it would be good to know for future cakes as I have to do one in BC this weekend.
Thanks for the help ladies!!!
Look up Sharon Z's (aka: SugarShack) U.Tube videos and posts on this board. There is a ton of them regarding her methods & recipe for b'cream. One of the most helpful tips is to be sure your batch fills the bowl - at least covers the beaters and slow, long beating.
Oh yeh, (I think it's) Serious_Cakes also has some U.Tube videos on making smooth b'cream.