ACan anyone tell me why my swiss meringue buttercream looks like ricotta cheese? This only happens after I iced the cake. It looks terrible. Pleeeease help.[IMG]http://cakecentral.com/content/type/61/id/3079391/width/200/height/400[/IMG]

[IMG]http://cakecentral.com/content/type/61/id/3079392/width/200/height/400[/IMG]

AWas it refrigerated at some point? If so, did you re-whip it before you used it?

are you icing a frozen cake?

I have been wondering the same thing with my IMBC.  It's hard to not have the bubble holes.  I even mix slow and with the paddle so I don't get the bubbles.  Hmmmm.  Interested to know what others have to say.

I just don't get them. The only time it gets like in the picture is if it starts to separate...which happens when it gets cold. I have also had it happen when I tried to use white food coloring.

AI made the buttercream a day before left it out on the counter and re whipped it right before I frosted the cake... the cake wasn't frozen, it was room tempt...

AI just don't know why I get these horrible bubbles/holes... I love the texture of this buttercream when is in the mixing bowl. (Nice n silky) but when I start icing the cakes it gets full of holes... ughh, I wish I'd know how to fix it.

Are you using the whisk or paddle attachment? You should use the paddle, and does the buttercream cover the paddle in the bowl? If not, you are whipping air into it, and that will give you tons of air pockets when you start frosting.

AI Start with the whisk and once is time for the butter to go in I switch to the paddle until the end....I believe it does not covers the paddle complete but there is just a lil bit uncovered. .

AToo cold, or not creamy enough.

ASometimes it's not bubbles, it's that it's too cold or not smooth enough, and.it's pulling up at the icing around it. Been there and done that with every problem smbc coukd ever throw at ya. Heat up the bowl a bit and whip with paddle attachment for a bit until its soft and like whipped cream.

I think it looks overcooked or it's too cold.  SMBC is very temperature sensitive.  I make sure my butter is room temperature (72 degrees or warmer) before chucking it into the meringue, I use the paddle attachment and make sure I leave it on LOW and let it come together.  If it has holes I hit the side of my mixing bowl with a blowtorch or hold the bowl over the bain-marie just to warm it a few degrees.  The holes come right out and it smooths out wonderfully.

And make sure you don't overcook your eggs.  You will get tiny gelatinous egg globs that will drag and cause holes and problems.

I have that happen all the time - I usually put the cake in the refrigerator for around 15 minutes or - I've heard you are not really suppose to but it works for me - in the freezer for about 10 minutes - just so it hardens up a bit - not get frozen - then take your scraper and scrape it - you will get it perfectly smooth - I also usually run the scraper under running hot water - it works like a dream even when I have air bubbles :) if you do a google search for how to smooth smbc there are lots of videos describing this - I think there's a tutorial on here too.

AThanks everyone for you advices. I will definitely try them out.

AThanks ashley. I will look for the tutorials. The warm scraper method I've done with american buttercreambut now that u mmentioned it wokrked for u I will definitely try it too. Thanks again

APutting it in the freezer and fridge is [B]exactly[/B] how to work with it. It's required if you want to put fondant on.

AI was going to say that maybe you should rewhip it...I see you did that so that's where my expertise ends lol. I hope you got your answer!

it does look like maybe you have congealed egg white, because the holes look like they are being pulled on one edge. 

you might want to try the imbc method and see if that helps. bubbles are inevitable, but they typically smooth out after a second application. 

you can also try pushing the batch you have thru a fine sieve or very clean nylon, to get the lumps out.

jen