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What is going on with my BC icing??? ... Help

post #1 of 117
Thread Starter 
Hi all!

I use Sugarshacks's (Sharon Zambito) BC icing recipe. I made a batch and it was BEAUTIFUL. Smooth as "butter". No air in it at all. I went ahead and iced my 6" cake....no problems. The cake came out soooo smooth and perfect looking.

Then.....I went to my 10" cake. I was very surprised to see that the icing in my KA mixer bowl was now full with air bubbles. What the he**?? I just used this icing and it was perfect. I went ahead and iced the 10" cake. It came out okay. However, it was not as smooth and clean as my 6", even with all the smoothing teq. Viva, Hot spatula, computer paper...etc.

Can someone please explain why the remainder of my icing in the mixing bowl all the sudden produced air in it and why it was no longer smooth?????

Thanks.

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post #2 of 117
Maybe it sat too long ? Maybe try just stirring the icing a couple of times just with a spatula?
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post #3 of 117
I'm not sure if "sitting too long" will cause that problem with sugarshack's recipe but I use Indydebi's recipe and allowing the icing to rest awhile actually reduces air in the bc.

If my bc does have "bubbles" I take a wide spatula and press the icing up against the bowl until I've worked them out. Doesn't take that long and it works.
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post #4 of 117
Thread Starter 
Thank you for the input. I am going to try the wide spatual thing next time.

I am just worried incorporating more air into the icing by stirring it...


Thanks

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post #5 of 117
Quote:
Originally Posted by Mikel79

Thank you for the input. I am going to try the wide spatual thing next time.

I am just worried incorporating more air into the icing by stirring it...


Thanks

=)



DON'T stir. Stick the spatula straigt down into the buttercream and pull it straight toward you "mashing" the buttercream against the inside of the bowl.
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post #6 of 117
Thread Starter 
mamaworbin....

Thank you for the clarfication! I will give it a try..

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post #7 of 117
I actually never have that problem. I can make it, cover it, and use it a week later right out the bowl and never have to re-stir. Did you scrape the excess you took off the 6 back into the original bowl? That i never do, because the "used" icing will be airy....

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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post #8 of 117
Thread Starter 
Hi Sharon!

Thanks for the reply. I sraped the excess icing in a seperate bowl. I did leave the unused icing in the KA mixer bowl uncovered. Would that be a issue?

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post #9 of 117
So weird because I just posted a similar thread...I made buttercream (crusting) and its okay when I first make it but after it sits in the bowl for a few hours, it turns FULL of air bubbles and is almost unusable unless its remixed.

I can NOT figure out why I cannot make a decent batch of crusting buttercream. Any wedding cakes I make I try to use my whipped (noncrusting) kind because I don't trust myself to make a decent batch of crusting, although to me the crusting tastes nicer and I use it under alot of fondant cakes.
post #10 of 117
didn u use sweetex? I have found some other brands of hi ratio to be more prone to bubbling after icing sits a while....

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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post #11 of 117
Quote:
Originally Posted by sugarshack

didn u use sweetex? I have found some other brands of hi ratio to be more prone to bubbling after icing sits a while....



Are you talking to me or the OP?

Yes I use sweetex....and butter from Sams Club...and powdered sugar, vanilla, and some milk. Is it the milk????
post #12 of 117
I was talking to OP, but it applies to all....LOL

have you seen my yoputube video about getting the bowl filled above the paddle? that is my trick to noo air, that and sweetex

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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post #13 of 117
Quote:
Originally Posted by sugarshack

I was talking to OP, but it applies to all....LOL

have you seen my yoputube video about getting the bowl filled above the paddle? that is my trick to noo air, that and sweetex



Yeah well not the video but yeah...how long do you mix it to get it smooth? Seems like I've not had luck with it even with that recipe but maybe I was using the wrong beater or something...I dunno...the harder I try to make crusting buttercream right, the worse it gets....haha.

I love the look of noncrusting but prefer the taste of crusting so I'd love to perfect it.
post #14 of 117
looky here:

http://www.youtube.com/watch?v=zB4ibkH0V_4

this is eaxctly how I do it evrytime...... mix maybe 5-6 minutes

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply
post #15 of 117
try adding just a tad more liquid than what you were using, sometimes a stiff icing will develop air more....

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply
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