I recently made Indydeb buttercream icing and I love the flavor and how it crusts. But it has a lot of air bubbles in it and therefore doesn't pipe very cleanly. Like if I try to pipe a rose the edges are all jagged.
Did I not beat it long enough? Did I beat it for too long? How do I get a nice creamy consistency?
Thanks
Thanks. I am making another batch tonight. I know I didn't beat it for 10 minutes last time. I just made sure all the icing sugar was incorporated.
That's the advice for mixing cake batter.....2 minutes at the max.
Icing? A whole different animal. You want to totally pulverize the fat particles, so there are no "fat crumbs" anywhere.
Ever glide your hand along really fine sand? you leave a smooth path in your wake, where your hand went. Unless ...... there's a pebble (a.k.a. fat particle) in the path. Then when you glide your hand along the sand, the pebble gets pushed along the path, leaving a 'tunnel' in it's wake.
Particles of fat in your icing will leave these "tunnels" when you spread it out on your cake; when the beater moves it around in the bowl.
That's why icing needs beat for a long time .... to pulverize the fat particles and make it smooth.
With my icing, I also ignore what it looks like in the bowl. Once it's spread on the cake and smoothed via Melvira, it looks great.
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