Overworked Buttercream

My made ahead buttercream icing with a small amount of cream cheese is full of bubbles. What do I do to make it smooth?

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Answer:

After making buttercream icing it can be stored in an airtight container in the fridge for 2-3 weeks or in the freezer for longer periods of time. Air bubbles are a common side effect of storing your buttercream icing for later use.

When you are ready to use your icing allow it to return to room temperature before stirring gently with a spatula. If the air bubbles are not removed by this action divide the icing in two sections in the bowl. With your spatula, one portion at a time, push the icing gently against the side of the bowl. Any remaining air bubbles should come out while icing the cake.

 

If you find that the above did not work, it may be that your buttercream icing was over mixed when it was originally made. If that is the case it may be best to start again.

Good luck with the buttercream.

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