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non crusting BC and air bubbles HELP

post #1 of 4
Thread Starter 
I use mostly butter in my buttercream but sometimes fight air bubbles which prevents me from having a smooth cake. How do I prevent this? What am I doing to cause this? What makes a buttercream a crust?
post #2 of 4
Make a full batch that fills the mixing bowl to completely cover the top of the blade so you aren't incorporating air.
post #3 of 4
You will get air buttles if the beater isn't covered with icing &/or you use too hight a speed OR don't mix it long enough. Mixing a full batch on low speed for 10 minutes should help eliminate the problem.
Try this recipe: http://cakecentral.com/recipe/2-icing
post #4 of 4
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