Hi! I don't know what to do. Should I try to do sugarshack's BC with crisco? I normally use indydebie's but I don't Luke the bubbles look. Is it true that if I use the paddle attachment, instead of the whisk, on low I won't get as many bubbles? I wanted to try shgarshack's BC but I called my local cake decorating supplies store and they are out. The other store is 30 min away and I am not going to go there for a $30 cake. [/u]

Thank you all in advance. I pressed the submit button b4 I could thank you.

You can get smooth icing with Crisco. I just wouldn't use it for Sugarshack's recipe. That will definitely be a greasy icing. I think if you double Indy's recipe and mix it on low speed you should be ok. I think the key with Sugarshack's recipe is that the beater is completely submerged into the icing, which doesn't leave any room for air to get in. So as long as you keep your beater submerged you should have bubble free icing.

Edited to add: I NEVER use a whisk for an American Buttercream. The only time I use it is for IMBC or Charlotte's Whipped Cream Buttercream.

Annie

Also ,watch edna's video on her site (designmeacake.com) and watch her smooth her cakes. hth She has great videos on her site.

Use your paddle attachment or you will get a lot of air bubbles. Also, watch your mixing speed and don't over mix it. That will help lessen air bubbles, too.

If you do get a few air bubbles in your icing and see them on the cake, you can use parchment paper to gently smooth over them on the cake. I almost always use parchment paper to smooth out my crusting buttercream.

Thank you so much for all the great suggestions. I am going to combine them and used them all! Hahaha. I also always add a little bit more milk because I find that it spreads more easily. I hope that doesn't add more bu.bbles