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holes in buttercream icing - Page 2

post #16 of 36
Thank you to you to Diane. I usually, pull some to the side before thinning it down to ice. This sounds like it will work. Thanks a bunch.
post #17 of 36
Thread Starter 
Hi! I haven't had a chance to reply until now. I'm missing out on all the advice! My recipe is 1 cup butter, 1 cup veg. shortening, 2 teaspoons flavoring, 2 tablespoons milk, 2 tablespoons meringue powder, and 2 pounds of powdered sugar-- I thin it down with milk after it's all combined.
I'll try the suggestions posted and if anyone else has any, please let me know! Thank you so much! icon_smile.gif
post #18 of 36
Thread Starter 
I tried both techniques-- the spatula dipped in hot water and putting the icing on the stove-- neither worked very well for my icing. After putting the icing on the stove to "melt" , I iced the cake. I then tried to smooth it more with the spatula dipped in the hot water. I still had the holes. I left the cake for a couple of hours and when I got back the icing had two swollen spots-one on the side and one on top. The icing had actually risen from the cake. I took a toothpick and pierced the two spots and tried to press the icing back down. I still had the holes in the buttercream. Does anyone else have any suggestions? Thanks so much! icon_sad.gif
post #19 of 36
Okay, I tried Cali4dawn's recipe and it was as smooth as I don't know what. I did have to add water to it to thin it a little, but other than that it was perfect! No holes! YIPPEE!

Thanks much Cali4dawn, you are awesome!
post #20 of 36
When I took my Wilton classes, the instructor gave us the tip to get out air bubbles or any dried pieces of icing that can clog your tips by passing it thru a clean, unused (lol) knee-high stocking. Works pretty well.

Lynn
post #21 of 36
Quote:
Originally Posted by diane

why are you using so much butter?...and is it real butter or imitation?...and why do you use karo?



I don't consider that much butter at all. I use 1.5 cups butter to 1 cup shortening. Some people add the karo to give it a hint of a sheen.

When I hot-knife, any air bubbles I may have go away.

I also beat my icing forever on a medium setting (h/d stand up mixer). I seriously beat it at least 10 minutes (I've beat it as much as 20). It is so light and creamy. I don't have air bubbles. But like I said, any air bubbles that may be there go away with hot-knifing.
post #22 of 36
I am baffled about why you're getting the air bubbles in your frosting. I have been told to try taking a toothpick or a corsage pin to pop air bubbles in fondant, so I'd try that with the buttercream bubbles, too. I'm wondering how warm the cake was when you frosted it. If it wasn't really cool that might have caused the problems. And are you using rolled buttercream or regular beaten kind that you spread on? I would recommend folding it a bit with a spatula or spoon - which is gentle overlapping movements in the frosting, after you have beaten it so you can maybe get out some air bubbles. At this point, already on the cake, though, try popping them with a pin or toothpick and then smoothing a bit more on top. You can then try the parchment paper smoothing trick after it crusts a bit to get it even more smooth.

Best wishes!
~AngelWendy
post #23 of 36
Thread Starter 
I am using the regular beaten kind of buttercream. I let my cake cool pretty much all day before I ice it. There are so many air bubbles, it would take all day long to pop them! Thanks for the advice and I'll keep working at it!!! icon_smile.gif
post #24 of 36
I use the Wilton Butter cream recipe, and like Cali4Dawn I beat my icing forever. I use a Kitchen-aid stand mixer with the paddle. I usually let the mixer just go while I set up the turntable and level the cakes, so about 15-20 min of mixing on speed 2-4. I have had no problems with the icing having holes in it. For the hot spatula technique I place a pot on the stove with water in it over low flame and all I do is pull out the spatula dry it off. I also bake my cakes the day before I ice them so they defiantly cool off enough.

This is the recipe I use out of the Wilton book:

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon Clear Vanilla
1 lb confectioners' sugar
2 tablespoons milk
Alan

If you must run away do so quietly, Screaming looks bad on the news. (unknown)
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Alan

If you must run away do so quietly, Screaming looks bad on the news. (unknown)
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post #25 of 36
that's the exact same recipe that i use, except i add one more flavoring to it.
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #26 of 36
Thread Starter 
Maybe I should try beating it longer and at a little bit higher speed (I usually keep it on 1 on my KitchenAid). It sure can't hurt it!!! icon_smile.gif
post #27 of 36
Quote:
Originally Posted by Skylar

Maybe I should try beating it longer and at a little bit higher speed (I usually keep it on 1 on my KitchenAid). It sure can't hurt it!!! icon_smile.gif



Maybe beat it a little longer but no at a higher speed. Beating it at a higher speed will create more air in you icing. Do it a lower or same speed for longer.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #28 of 36
Thread Starter 
Thanks! I'll try it tonight. I'm going to be making a cake for my niece this weekend so I'll experiment with her icing! icon_lol.gif
post #29 of 36
skylar, try cali4dawn's recipe. NO HOLES! It worked perfect.
post #30 of 36
Thread Starter 
I'll try Dawn's recipe tonight and let you know if that works for me! I sure hope it does!!!
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