I know the topic of air bubble and how to avoid them is covered on many blogs. But here is my problem....I only get them in my white icing (20sec or less consistency). And it isn't a bubble or two, it looks like my cookies have a major case of bad teenage acne. I have tried everything!! It really doesn't make sense that I can make up a color at the same time and have NO buble at all but the white is awful.
Can anyone make sense of this?
Thanks!!
Desiree
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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 . . .
I have the EXACT SAME PROBLEM. I also noticed that my yellow tends to have more bubbles too. I came to the conclusion that the lighter the icing, the more the bubbles show up. I've started resting my icing and if I don't have time to rest it, I've been taking a few minutes to tap the bubbles out by banging the bowl on the counter for a few minutes (make sure your bowl isn't breakable!) just before pouring it into my bottles. This has really reduced my number of bubbles, especially in my white flood icing.
