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Juice Concentrate

post #1 of 4
Thread Starter 
Has anyone ever tried using juice concentrate (thawed obviously) instead of milk/water in a buttercream icing? If so, how did it turn out? Thinking of making a buttercream icing recipe but using orange juice concentrate instead of milk/water. Anyone?
Sue

"If it sounds reasonable, I'll try it."
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Sue

"If it sounds reasonable, I'll try it."
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post #2 of 4
I have used raspberry lemonade concentrate in place of cream for my pink lemonade buttercream frosting. It's delicious!
post #3 of 4
Not juice concentrate, but my strawberry frosting replaces some of the butter and some of the milk with seedless jam, and my maple frosting replaces some of the milk with maple syrup (Vermont Grade B, so that it's robust enough to stand up to all that powdered sugar).

Both are, of course, dense non-whipped buttercreams based on the recipe that's been on the back of the C&H powdered sugar box since before most of us were born.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #4 of 4
I use orange in my Carrot cake. The concentrate allows for more flavor in less liquid.

For natural concentrate, put the juice in a little pot and reduce as much as you want.
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