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.
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
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.
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.
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 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.
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!
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.
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!
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!!
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.
Me too
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 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.
American buttercreams (made with tons of powdered sugar, fat and a small amount of liquid/any liquid) are shelf stable (no refrigeration required) because the sugar (which is hygroscopic or water absorbing) controls the water activity in the liquid, be it water, milk, cream or non-dairy coffee creamer, etc..
Here's the science.
Water activity & microbial growth:
(Prolonging Bakery Product Life.)
http://tinyurl.com/ya8po4z
WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:
http://tinyurl.com/bmsato
Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)
http://tinyurl.com/csu2b9
Cream cheese frosting & sugar as a preservative:
(Includes shelf stable cream cheese recipe.)
http://cakecentral.com/cake-decorating-ftopict-582086-.html
HTH
when i make american b/c, i use heavy whipping cream, and yes it makes a big difference in the TASTE AND TEXTURE. It really makes the b/c have a WOW experience. hth
Just tried my b/c with heavy whipping cream! OMG! so delicious and fluffy!!!I think I'm a convert. No more milk or water for me!
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