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Butter cream Icing

post #1 of 17
Thread Starter 
I was wondering what everyone uses to thin down their buttercream icing. water, milk,or whipped cream and why. I normally use water. It's how I was taught, and I am now thinking of switching.
I'd love your input. thumbs_up.gif
Michelle
****Michelle****

Life is a game, and you must know how to play, or else you lose and can only blame your own stupidity or lack of motivation.
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****Michelle****

Life is a game, and you must know how to play, or else you lose and can only blame your own stupidity or lack of motivation.
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post #2 of 17
I use milk because of the creamy texture...If a customer is lactose intolerant I use lactose free margarine and water.Whipped cream I think would be to heavy and expensive.

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #3 of 17
I use water or milk. If the cake has to sit for a while I use water. If everything is beeing done in the same day i was milk. Sometimes it depends on the cake. Like my chocolate cakes I always use miik. It depends on my mood.
Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
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Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
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post #4 of 17
I use corn syrup. Every once in a while it doesn't do the trick and isn't a nice creamy consistency so I'll add a splash of milk. For chocolate buttercream I add chocolate milk. icon_biggrin.gif
post #5 of 17
I used to use water, but then I noticed that my icing would crack very easily. So I started using milk and no more cracks! I also think it makes the icing taste better.
Think pink.
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Think pink.
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post #6 of 17
Quote:
Originally Posted by ShelbysYummys

I was wondering what everyone uses to thin down their buttercream icing. water, milk,or whipped cream and why. I normally use water. It's how I was taught, and I am now thinking of switching.
I'd love your input. thumbs_up.gif
Michelle



I use water. I was taught to do it either way... Its cheaper, eventhough you don't use that much milk...
Its always about cake!!
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Its always about cake!!
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post #7 of 17
I have used water...but also noticed cracks in my icing. My favorite to use is half and half. I also use milk, coffee creamer, and sometimes whipping cream. The dairy stuff keeps icing from cracking. icon_smile.gif
traci
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post #8 of 17
I use coffee creamer - usually french vanilla -
post #9 of 17
KYRO SYRUP WORKS FOR ME.

LES
Leslie's Cake Creations
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Leslie's Cake Creations
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post #10 of 17
I have always just used water!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #11 of 17
Thread Starter 
thanks everone for all your imput! I truely apprecaite it. Tomorrow I have to make a cake for our PTA meeting. I have become the dessert person icon_smile.gif . I am going to try the whip cream and I am also going to try the Frenh vanilla cream idea this weekend. I Like the vanilla cream idea a lot
Happy Baking and decorating!!
Michelle
****Michelle****

Life is a game, and you must know how to play, or else you lose and can only blame your own stupidity or lack of motivation.
Reply
****Michelle****

Life is a game, and you must know how to play, or else you lose and can only blame your own stupidity or lack of motivation.
Reply
post #12 of 17
Just a questions to those that use milk. Do you refrigerate the leftover frosing then. I have always used all criso and water so I don't have to refrigerate it, but have also noticed the cracks. I want shelf stable frosting though. Not one that has to be refrigerated on the cake or off.
post #13 of 17
Quote:
Originally Posted by abcmommie

Just a questions to those that use milk. Do you refrigerate the leftover frosing then. I have always used all criso and water so I don't have to refrigerate it, but have also noticed the cracks. I want shelf stable frosting though. Not one that has to be refrigerated on the cake or off.



No. You don't have to refrigerate the icing if you use milk. Someone said something about the high ratio of sugar compared to the small amount of milk takes care of any spoiling....

I've left it outside and no problem when I have used milk or whipping cream.
Its always about cake!!
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Its always about cake!!
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post #14 of 17
I always put mine in the icebox. Also...I think you would find the frosting flavor better if you used some butter instead of all crisco. I find that when I keep my frosting and frosted cakes in the icebox...things just seem moister and fresher. But...maybe that is just me! icon_smile.gif
traci
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post #15 of 17
Will frosting with butter in it still crust?
I've always used all crisco with water, my Wilton intructor said something about having to put it in the refridgerator if you use milk...
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