I use SeriousCakes buttercream recipe. I always seem to have too much air in my icing. I use the 5 qt kitchenaid mixer with the flat paddle. I often have to color my icing with it because I have arthritis in my hands and cannot do it by hand.

What can I do to prevent all these airbubbles? Will buying the NEW beater blade that scrapes the sides help at all?

Well that *might* help......I haven't tried that beater.
After you have colored your icing could you stir it some w/a smallish wire whip by hand? - do a figure 8 motion.

What speed are you mixing it on? Try using a very low speed

I have been told, "too much air means the mixer is up to high".

No, the Beater Blade doesn't get rid of bubbles but it does blend everything *extremely* well. I do this to get the bubbles out:
http://www.youtube.com/watch?v=u6r8MYHYz00&feature=channel_page

SeriousCakes! That is some SMOOTH ICING! Is that one batch or two? Maybe I need to put more in the mixer? I let it go a long time this time and it was still full of bubbles. I just don't want to try anything else because I *LOVE* your icing!!

The mixer is on the lowest speed I can get it on....HMMM?

It might need a little more liquid, this method works best for me in the spring/summer/fall because my kitchen is so cold in the winter. I still get bubbles but they're a lot smaller and for some reason they're easier to smooth. I run it on I want to say medium, just until it starts to fill in, then I turn it down and run it a little longer. This is just one batch, 6 cups

If you fill your mixer to the top of the paddle and us a lower speed it will reduce the amount of air that is incorperated into the icing.

Serious_Cakes--- thanks so much for the video. It really helps to see it done. I'm going to try that this week!

Well, I tried adding more liquid and I filled it up to the paddle (did 2 batches in my 5 quart bowl lift mixer) and I still had more air bubbles than ever. I am getting so discouraged.

Let me ask this though, is it hard to smooth those bubbles out? I mean when you go to smooth your cake? I almost always have bubbles but they're not hard to smooth because the frosting is so creamy.
I wish I had another suggestion for you though

I make Serious_cakes recipe all the time and double the recipe to keep the bowl full. At first I was frustrated with smoothness and it did work better for me making sure my butter was really soft and the cream at room temperature if not just a little warm. It goes better for me each time I make it and the other day I did just one batch and it turned out so smooth and creamy! I think I was leaving it too stiff before. Also, if I do end up with air, leave it for awhile. Then come back with a spatula or wire whip and stir it like Kakeladi said and it works out all the bubbles.
I love this recipe, and oh great, I clicked the youtube link, I've watched all her videos a thousand times, now I'll be humming Happy Valley to myself all night again!!

I also do not agree it's the paddle.

If you look at my icing in the bowl sometimes, it looks like it's full of air ... but once it's spread on the cake and smoothed withe Melvira, it's fine. So I never judge the icing when I look in the bowl.

Are you beating the fat really really well? large fat particles can drag in the icing, causing what looks like air pockets. Here's the illustration I use: Rub your hand across the surface of a sandy beach of really fine sand. You leave a smooth path in the sand. But .... ! Let there be a pebble in that sand and when you run your hand across it, the pebble leaves a trail in the sand. This is what the larger fat particles are doing.

So I really REALLY pulverize the fat before I add all of the sugar.

I also agree with the above posts about adding a little more liquid.

You guys are so awesome.

You know, I always use my cream from the fridge, so it's cold. Maybe that's a problem. I also microwave my butter about 20 seconds if I am in a hurry...is that an issue? Should I just let it sit out on the counter? I just LOVE this recipe!

Indy, you know what, sometimes there are little lumps in there. I should turn the mixer way up huh?

I made this for cupcakes, so smoothing was not something I did today. It looks all bubbly in the swirls I want it SMOOTH like Serious Cake's YouTube video!!!!!! (Come to Tennessee and teach me how to do it, SC!)

So...pulverize the fat. Maybe add a touch more liquid...use the cream at room temperature...I will try again next week when I have some time to play. I have wondered if it's because I use my mixer to color my icing (have lupus so the arthritis in my hands makes it virtually impossible for me to tint the icing by hand). I did use a spatula to try to get some of the bubbles out and then I tried using a whisk to no avail.

Practice makes perfect??

Thanks for all the tips. Yall are awesome.