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Milk vs. Water...

post #1 of 20
Thread Starter 
Can you tell a difference when using one or the other in your buttercream?
post #2 of 20
water is cheaper icon_biggrin.gif I dont notice the difference in the flavor when I make icing
post #3 of 20
I prefer using the reconstituted coffee creamer that Sugar Shack recommends because it allows you to add flavor as well. My favorite is the Italian Sweet Cream but the Parisian Almond is also super yummy.
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post #4 of 20
I use heavy whipping cream and I find that it makes a huge difference in the texture and the flavor--rich but not overly sweet.

Rae
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They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #5 of 20
I use water, used to use milk, there isnt any difference
post #6 of 20
I used to use water but switched to half and half and have gotten so many compliments on the flavor. I want to try the coffee creamers but haven't gotten to make a cake where I could use the fun flavors yet.
post #7 of 20
Quote:
Originally Posted by BlakesCakes

I use heavy whipping cream and I find that it makes a huge difference in the texture and the flavor--rich but not overly sweet.

Rae



Does your frosting need to be refrigerated? I've wanted to try that for a while now but I wasn't sure if I would need to refrigerate it.
post #8 of 20
No, it doesn't require refrigeration. It can stay at room temp for several days. The fats and the sugar act as a preservative.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #9 of 20
Quote:
Originally Posted by BlakesCakes

I use heavy whipping cream and I find that it makes a huge difference in the texture and the flavor--rich but not overly sweet.

Rae



Ditto. thumbs_up.gif
post #10 of 20
I use heavy cream, but I have tried corn syrup instead and didn't like the change in flavor it gave. If you don't think there's a big difference between water and milk, try it the next time you have a bowl of cereal! icon_wink.gif
post #11 of 20
I usually use milknever considered heavy cream but I just might think I will give it a try. I like the way the milk tastes.

So little time, so many ideas
 

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So little time, so many ideas
 

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post #12 of 20
i always use heavy whipping cream or the italian sweet cream creamer because it gives it a little something extra without completly changing the flavor. i also feel like it just overall makes it more special! icon_biggrin.gif
post #13 of 20
Quote:
Originally Posted by BlakesCakes

No, it doesn't require refrigeration. It can stay at room temp for several days. The fats and the sugar act as a preservative.



Ditto!! thumbs_up.gif
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post #14 of 20
Quote:
Originally Posted by JanH

Quote:
Originally Posted by BlakesCakes

I use heavy whipping cream and I find that it makes a huge difference in the texture and the flavor--rich but not overly sweet.

Rae



Ditto. thumbs_up.gif



Me too icon_biggrin.gifthumbs_up.gif
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I don't suffer from insanity; I enjoy every minute of it.
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post #15 of 20
I use reconstituted powdered coffee-mate for my liquid. I realize that sugar can be a perservative but sugar also feeds bacteria too and I get paranoid about the dairy.
"I wanted to buy a candle holder, but the store didn't have one. So I got a cake." Mitch Hedberg
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"I wanted to buy a candle holder, but the store didn't have one. So I got a cake." Mitch Hedberg
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