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holes in buttercream icing

post #1 of 36
Thread Starter 
I've been searching this website for posts on what I need, but I just can't find one. When I make my buttercream icing with 1/2 shortening and 1/2 butter, I get little holes or air bubbles in it. When I took the Wilton classes, I made the class buttercream with all shortening and don't remember having this problem. What am I doing wrong? Thanks so much for the help! icon_smile.gif
post #2 of 36
How long are you beating the icing? It sounds like your mixing too long.

Joe
post #3 of 36
This can also happen if you are beating/whipping at too high a speed.
post #4 of 36
Another idea: What are you using in terms of equipment? A stand mixer needs to be run at a lower speed than a hand mixer. Also, wire whisk attachments will introduce more unnecessary air than the standard beaters (hand mixers) or paddle attachment (in the case of a Kitchenaid).
post #5 of 36
Thread Starter 
I'm using a stand Kitchenaid mixer. I set it on the lowest speed (1) and only mix long enough to get the ingredients mixed together. I use the paddle attachment when mixing. icon_confused.gif
post #6 of 36
i have to say that i make both of those recipes a lot!...and i've had that happen to both of mine. it depends on how much of each ingredient you add. i disagree with the length of beating time. they tell you in the wilton classes not to beat it to long. well, my all crisco recipe i beat for sometimes 5 to 7 minutes and it comes out soo light and fluffy!! the half butter half crisco one i beat for 3 to 5 minutes and have the same effect. i don't know what kind of ingredients or how much everyone is using, but my icings always come out great!!
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post #7 of 36
Diane, Do you get airbubbles in yours? How do you get them out?
post #8 of 36
i use to get air bubbles in mine! what recipe are you using?
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post #9 of 36
mine has

1 cup butter
1/2 cup crisco
1 tsp van
1 tbsp karo
4 cups powdered sug.

I use milk to thin it out.
post #10 of 36
why are you using so much butter?...and is it real butter or imitation?...and why do you use karo?
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post #11 of 36
hi, I know that in my classes we made a lot of different styles of buttercream. With pretty much all of them we used the same technique to get out bubbles. Put the icing in a metal bowl and, using a rubber scraper (with handle) , put the bowl directly on the stovetop flame. Put the bowl over the flame for only 5 seconds or so at a time, this will melt a little bit of the icing, but once you mix it with the scraper it is usually smoother. Melt just a little at a time (you will see the edges melting a little) and then take it off the heat and mix with the scraper. Keep doing this until you get a nice, smooth consistency. Give it a try and let me know if it helps any.
post #12 of 36
I actually like the way it tastes. Am I using too much butter? BTW, it's real butter. It works, but it has air bubbles in it. I have even tried the paddle on low. It still has bubbles. Any suggestions?
post #13 of 36
you know i have to say that that is pretty much the same idea when you give a cake a bath. you are actually melting the butter. when i did my last wedding cake i dipped my knife in very hot water and sprinkled it over the cake and smoothed it. boy was that cake as smooth as a baby's bottom. icon_biggrin.gif
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post #14 of 36
I'm going to try it hopefully tonight and I will let you know, thanks puffpastrygirl.
post #15 of 36
mchelle, make sure your icing is of a medium to thin consistency.
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