The whisk attachment will incorporate allot of air into your regular buttercream. In order to get the air back out of it so you don't have air pockets in your BC you will have to take a spatula and "slap it back and forth." Let it rest for about 30 minutes and repeat the slapping action. It might not get all of the air out of it, but it will be allot better than if you didn't do it.
OMG, if only I had this when I was trying to get my brioche recipe to work. After you add the butter it turns into this weird paste and sticks to the side of the bowl, neither the dough hook or the paddle attachment will do anything to it, unless you scrape it down over and over again until the gluten develops and it comes together. There's even a store in my city where I can buy it. Man, I won't be able to try this until next Wednesday, unfortunately.
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