I'm having problems with my buttercream. It always has air bubbles in it & it's making it very difficult to frost cakes. When I spread the BC it's like it tears & makes holes.

Any ideas on what I'm doing wrong? I've been using Wilton's BC recipe.

Are you making it with a stand mixer? How much icing are you making at a time? Are you mixing it on a high speed? Are you thinning it down enough?

With this type of buttercream if you mix too little in a big bowl with the stand mixer it tends to incorporate more air into the buttercream. Also unless the bowl is really full mixing it on a high speed, after you have added the powder sugar, can do the same thing.

The buttercream really shouldn't tear, so I'm wondering if it isn't a little too thick.