... mix your icing on so not to get air bubbles. And for how long?

TIA

I usually start mine on low and then go to a medium-high speed. I only beat mine for about 2-3 minutes. I am probably not doing it right because I do still notice some air bubbles when I frost. I am usually able to smooth them out with my knife or paper towel.

Using a KA with the paddle I start on low then once everything is incorporated I switch it up to 4 for a few minutes.

With my KA I just start at a low speed and move up until it feels like it's good. Hard to explain. Probably until it's "just" mixed up.

Lazy_Susan

I use the lowest speed and let it turn for about 5 minutes. Don't have a problem with bubbles at all.

I do the low speed then up to a slow medium. I have been having problems lately with air bubbles so I was thinking maybe I was mixing too long. I usually walk away and clean up a little and then get back to it. I think I might try the low speed for 5 minuets that gma recomended.
thanks so much

Someone on this site, not sure who sorry, recommends that your icing level be high enough that the paddle is covered. If that is written to make sense. That way no air is incorporated when mixing.

I think after you've mixed it, whatever your method is, on the lowest setting let it just mix abit, or let it sit abit and then stir slowly with a spatula.

It is going to vary according to which icing you make and which size Kitchen Aid you are using also.
Hugs Squirrelly

I use the large 6 qt all crisco recipe.

I have the Pro6 and I found it to be true about the fuller your bowl is, the less air that is incorporated into the icing. I make a triple batch, usually, even a quadruple batch at times...the triple batch doesn't get the paddle completely covered, but the quadruple batch pretty much does. When it's that full, I generally don't take it over 2, except quick little spurts occasionally, just to get bits of it mixed a little better if I'm having trouble. I do, though, have to stop and scrape the bowl down more often but it makes a difference doing a bigger batch in such a big, deep bowl. HTH

I tend to always keep the speed around 2-4 for icing too, with the 6 quart or 4.5. Only time I do go higher, is a quick spurt or for the Whimsical Bakehouse Buttercream which you mix a bit higher. The 6 quart pretty well recommends not going over the 8 speed for most things as opposed to the other sizes where you can go to 10. Haha, see, I did read the book that came with it.
I am a big coward, because the book recommends a capacity of 14 cups flour, I stick within that capacity for icing too.
Hugs Squirrelly

I keep the speed consistent once I begin to add the confectionary sugar. At this point I go no higher than 2. After all of my ingredients are in the bowl I let it mix for about another minute. I usually don't have problems with air bubbles. I use a KA.

I usually keep mine on low. I start with putting the Crisco in first and beating it a little. This I will do a little higher. I add my liquids and flavoring to that. Then when I add the powder sugar I keep it on low. You want to mix it long enough so that it is well mixed, but you want to avoid mixing it for a long period of time.

I never get over the 2 on my KA when making buttercream. I also don't mix it a very long time either, just until it looks and feels right to me.

I guess I'm the odd ball--because I mix on about 4 or 5. I have the big KA 6 qt/450 w mixer.

I have tried to mix it at a lower speed and feel like I"m just not getting it fluffy enough for my taste AND, there are still some bubbles.

I always try and make it the day before, mix it, leave it in the bowl covered and then right before I use it, I gently stir it with a spatula. This really helps remove some of the bubbles.

Whatever bubbles are left, I just hot knife out and "WALAA" smooth cake.

I am like Squirrely--I read the book that came with my mixer but forgot that you really cant turn it up to 10! I LOVE how it sounds, though, like a jet engine! lol!! This is, however, how I turned my lovely attempt at stabilized whipped cream into butter! lol!

Lisa