I have the hardest time getting my buttercream icings (I've tried many) completely smooth. It drives me crazy! I want it perfect. When I am icing my cakes, the icing is always "bubbly", full of bubbles. Is this b/c of mixing too long, or not long enough??? Anyone know what causes bubbles and how to not get them?

I use sugarshack's BC. I make sure the bowl of my KA is full and covering the beater. I cover the mixer and bowl with a damp towel and beat for several minutes. That does 2 things - creates suction thereby decreasing bubbles, and keeps the sugar contained.

I believe unless you do a method like SugarShacks where you have the icing covering the beater you want to keep the mixer on a low speed. I also have noticed the longer I mix it the more air I get in, so once I add the powder sugar I do not mix it any longer than I need to.