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!
post #1 of 36
3/20/05 at 4:07pm