When I first learned to make Italian Buttercream my instructor told us to always change to the flat beater when adding the butter so that we would have a creamer icing and less air bubbles in the final product ....I notice it looks like you use the whip the whole time. Does it make a difference...just wondering... Would appreciate a comment. Hi Trudy, hmmm, I've only ever seen bakers and chefs using the whip. The beater idea does make sense for less air bubbles, but I wonder too about a less fluffy finished icing too. Anyone tried it both ways? ~ MaryJane

• Reply