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Help!! Too much air in my buttercream

post #1 of 22
Thread Starter 
I'm having such a hard time getting my buttercream smooth, mainly because of all the air that's traped in there. I use the "buttercream dream" recipie found here on C.C. In my K.A I beat the crisco and butter then add vanilla. I add my powdered sugar very slowly, scraping the bowl after every cup, and turning up the speed in between as well. Lastly, I add milk then beat again for a few more minutes. After covering my cake, I use the scrapper and VIVA method and still not smooth, due to air. What am I doing wrong?
post #2 of 22
Is the crisco at room temperature? And the butter? Putting in powdered sugar and beating each time, in my experience, is too much mixing. It's like a "crust-less" buttercream. It never crusts over. Once there are no more little lumps in it, stop mixing.
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A GREAT MOM TURNS THE MIXER OFF FIRST!!
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A GOOD MOM LETS YOU LICK THE BEATERS,
A GREAT MOM TURNS THE MIXER OFF FIRST!!
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post #3 of 22
Thread Starter 
The crisco is room temp. The butter is cold. Is that a mistake? So less mixing is better? Is that why my buttercream doesn't crust well?
post #4 of 22
room temp butter works better
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Prepare like you will live forever. Live like you will die tomorrow.
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post #5 of 22
I will have to disagree about Buttercream Dream not crusting. I use it all the time and get a nice crust that I can smooth with Viva paper towels. I put the butter and shortening (I use Wal Mart brand since it still has some trans fat) in the mixer along with the flavoring. I let it go until it is all smooth - no lumps. Then I put in 1/2 of my sugar, mix that on low, add a little milk, then add the rest of my sugar (use a damp paper towel over mixer to control the "cloud") and the rest of my milk (usually 4-5 tablespoons). Mix on med low until mixed well, scrapping as needed. That's it. I do like to let it sit some before using. I love this icing and have had MANY compliments on it.
Without a dream, you will never have a dream come true!
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Without a dream, you will never have a dream come true!
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post #6 of 22
Thread Starter 
Thanks for the tips. I'm going to try using room temp butter and mixing at a low-med speed instead of high. I think that's where I'm going wrong.
post #7 of 22
Also, the butter must be at room temperature.
Without a dream, you will never have a dream come true!
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Without a dream, you will never have a dream come true!
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post #8 of 22
You should try sugar shacks method, even if you do not use her recipe.
Make sure your bc completely covers the beater, no air gets in. Then mix for about 10 minutes. You will have a smooth, air free bc everytime.
hamie
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hamie
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post #9 of 22
I put stick of butter and a cup of crisco in mix bowl, add vanilla and almond extract....mix till creamy....I started shutting the mixer off and put all sugar in and cover KA with a tea towel and start on slow, then add several(one at a time) TBS of heavy cream, till its the consistancy you want, and after its past blowing powder sugar in your face I turn it up, never past 6........and it crusts everytime. oops and I add meringue powder right before the sugar a TBS.
post #10 of 22
The air bubbles are because the mixture needs to be above the mixer so that no air can be trapped inside. Basically you need to fill the bowl to the brim. It will result in silk smooth buttercream sans air bubbles.

Perfecting the art of buttercream by Sharon Zambito.. aka sugarshack is great.
-Alexandra
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-Alexandra
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post #11 of 22
I don't fill to the top and I don't get air bubbles. I must be lucking out.
post #12 of 22
Thread Starter 
What does the meringue powder do, help it to crust? Where I live it's always humid, I needsomething extra to keep my B.C from getting "soupy".
post #13 of 22
From what I know, meringue powder will help the BC form a crust and also help with stabilizing the icing. It may help keep the BC from being soupy. I put 2 Tbsp of Meringue powder in my BC and it crusts well and holds up in heat.

Also, which attachment are you using to beat the icing? I use the whisk attachment when I want a pillowy icing (ie..fluffier with more air). When I want a smooth, velvety texture, I use the paddle attachment. I don't get any air bubbles when using the paddle attachment.

Keep experimenting...you'll get it icon_smile.gif

HTH icon_smile.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #14 of 22
I don't fill above the paddle, and I don't get air bubbles. I think you are perhaps adding too much liquid if you are getting a "soupy" icing. Try adding just a tbls at a time after you add 4 tbls of liquid, until you get the consistency you need for whatever you are doing: crumbcoat, icing, or flowers. Slow your mixer down, and just beat it until it all comes together. If you like to beat the devil out of your icing, there is a wonderful icing by Indydebi that uses DreamWhip. It is a light, delicious icing and you can really let your KA have fun! It is smooth as silk. I still perfer the Buttercream Dream. You can change up the flavor with almond, Creme Bouquet, lemon, whatever.
Without a dream, you will never have a dream come true!
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Without a dream, you will never have a dream come true!
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post #15 of 22
Quote:
Originally Posted by SFcakelady

What does the meringue powder do, help it to crust? Where I live it's always humid, I need something extra to keep my B.C from getting "soupy".



Hmm... meringue powder i'm pretty sure just stabilizes it. The fat:sugar ratio is what determines whether or not it crusts. The more sugar, the quicker it will crust.

I didn't mean that you HAVE to have it above the paddle.. it's just fail proof it is. I mean.. i just haphazardly dump all my ingredients in, and I never get airbubbles due to it being over the paddle. Sugarshack's DVD on buttercream seriously is amazing; I recommend it to all.
-Alexandra
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-Alexandra
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