Reply to "Air bubble only in white icing"

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

Maybe they're just more visible in the white icing. I find that is sometimes the case. The exposed cookie underneath seems to show up more against the light icing. I agree - I can't see a reason for the food coloring to affect the number of bubbles. If anything, I would think that stirring in coloring (stirring more) would kick up more air bubbles.

Have you tried resting the icing? Some people use a nylon mesh inserted in their pastry tips when piping (I do not; I just selectively pop air bubbles with a turkey lacer). Others set the icing on top of the compressors on their air brushes to shake the bubbles to the surface, where they then break them before using the icing.

Sorry, you've probably tried all of these things already . . .

6/14/1311:19 AM

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