My frosting has holes!!! I know this is from too much air being incorporated when I am making the frosting, but I don't know how to fix the problem. I just have a regular mixer, not a KA, so I don't have the paddle attachment. I mix my frosting on very low speed, but it still gets air holes! Any suggestions? And is there a big difference between a standard mixer (mine is a Sunbeam) and a KA? Should I invest in a KA?
When you beat the icing, it helps if the icing is above the top of the beaters, so they are covered by the icing. Also, once you are done, it can help to stir it with a large spatula, sort of press out some of the bubbles.
You will never regret buying a KA, but it isn't really necessary for your frosting.
Are you referring to mini potholes in your surface after you have smoothed it? I get that too. I like my bc nice and light like that, but hate to little bubbles that get on the surface.
If that is the case, look up the Melvira Method on the site if you haven't already. Mel posted a really neat way--better yet than the Viva paper towel method--of smoothing dents and knife marks after your buttercream has had 15 minutes to form a light crust. That has worked wonders for me.
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