This is my recipe:
1 c butter, softened
2 c icing sugar
2 Tbsp milk
I cream the butter with a KA and Beater Blade on speed 4 for a couple minutes then switch to 2 and slowly add the icing sugar through the splash guard. Finally I add the milk and turn it back up to 4 for about 5 minutes until well blended.
It happens to me all the time. Even when I use Bunny's BC recipe. No matter what combination of ingredients I use, it always seems to turn out like this.
Can anyone provide any insight?
- Air bubble BC~1.jpg ( 86 KB)
INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):
(IndyDebi is a very experienced decorator/caterer: http://cateritsimple.blogspot.com/)
1-1/3 cups Crisco *I use high-ratio shortening instead of Crisco
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (*powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs powdered sugar
There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
If your paddle is not covered all the way, it will incorporate air into your icing. With it covered, it has virtually no air to suck in your icing!
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