I can't figure out how to do the really smooth, shiny/glossy looking buttercream that I normally see on cupcakes. When I cream together my butter and shortening, I always seem to get little balls of shortening lumps.. so I try to get those out, and then by the time I have added enough powdered sugar for the icing to be firm and 'peak' nicely, it's overwhipped - but if I don't mix it that long it seems I can't get all the sugar in.
What do I do? I have to make three dozen cupcakes for a baby shower next weekend and I want picture perfect icing swirls, not the air bubbly, whipped ones I have been getting!
If it's super shiny, it's probably a meringue based icing. My favorite kind!
Use sugarshacks method to get rid of air bubbles.