i have learned so much from youg guys and i really appreciate it! i just switched from margerine/butter to real butter and it makes a world of difference!
new q though, i am getting my bc waaaay smoother and firmer than before but it still has those little pock marks in it. i confess i don't sift my suger. is that why?
also i have heard about over mixing. i have a kitchen aid but imo if doesn't do that great a job of mixing everything. should i use the white paddle instead of the wisk? will that make a difference? any help would be great. hanks so much!
it gets really firm? i just used 1/2c butter, 1/2 shortening and a t merignue powder, 1 t vanilla 2 T milk and the sugar. i am not that experienced with bc. before i would use the imperial brand margerine sticks and it was always way too soft and messy. totally different using real butter. it gets really super firm but i dunno exactly if that is "crusting".
so i can put all the wet ing in there first?
also the paper towel thing doesn't seem to do anything for me?
Yes, I do this so you don't get that 'clump' of dry ingredients at the bottom of your mixer you then have to scoop out. I will also put a dry towel over my mixer while mixing so i don't get powdered sugar everywhere.
Besides using the paddle, you need to make a batch that's large enough to cover the top of the paddle so that you aren't incorporating air into it.
This is good info....My bc was stiff but still a little too fluffy.
Thanks!!
I'm having the same issues with the air pockets and I'm sooo frustrated!! The never ending problems with bc UGG!! I even switched to high ratio shortening because I thought that would make a difference, but as far as the air pockets go...not! It does make for a smoother texture though. Still if it isn't going to help, I don't know why I'd bother 
I did watch a video today by sugarshack on making bc. I think what CWR41 said has some validity. I guess that's what I'll try next time. Hope to find a solution and concur my bc blues! :'(
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