Post by @fromflour

This is something I hear all the time, and usually the issue is not doing one or most of these things! ⬇️ -immersion blender: when using colored buttercream an immersion blender not only blends the color in super well but it gets rid of even more air bubbles in your buttercream. And when using a mixer it may seem like your color is mixed into the buttercream well but when you scrape a cold cake you can literally see the color bleeding, and this happens less when mixing with an immersion blender! -microwave a portion of your buttercream. Have you noticed warm soda loses its fizziness (air bubbles) faster? The same is true for buttercream! Heat kills air bubblesss -mix on low for 10 minutes. Also smooths out your buttercream and gets rid of air bubbles. Tell me if you’re doing all these and you’re still struggling with your buttercream! #buttercream #swissmeringuebuttercream #caketips #cakedecorating #frostingacake