I use water to make my BC icing instead of milk, worried about spoilage. I know most say its okay and nothing will go wrong, just worried someone will get sick. I need to make a large amount of purple icing, will water make the color bleed. I thought I read it may. If so any suggestions on what I could use. If I must use milk, would skim make it run also? Since that's what I buy thought I'd better check. Thanks
my experience with this is skim milk and water is that it does make for a runnier frosting and the color isnt as good as it would be with milk. But I have seen others and read others here that dont have a problem.... but I only use 2% or whole milk in my frostings, and my colors have been doing great!
I haven't had this problem before but have read others that have had it. Some times purple will fade to a weird gray color, those that have that happen say that milk will help keep it from fading. So will keeping it out of direct sunlight.
I used water in my icing just on Friday and made a wonderful deep purple for the scooby doo cake I posted. It held overnight and all the next day no problems. But it wasn't in sunlight either. (that usually isn't a problem here in Alaska, LOL)
HTH,
Amy...I just wanted you to know that one of my favorite trips was with my hubby to AK. We rented a car in Anchorage....saw everything in that area and then drove up to Denali and then to Fairbanks. Then we drove back......
There's nothing like an open road....I was driving as fast as our car would go!
Whale watching...glaciers...moose...bears...fresh fish....
everything was so great! The only thing that spoiled it a bit for me was my morning sickness. I had just found out I was prego with my first. (Now 6 yrs. old) I literally could not stand looking at my photos for months because of this. Isn't that funny?
So...greetings from the other side....
Have you tried a recipe that doesnt call for water or milk.....wonder if this helps
Just had to post... we had lots of leftover cake. I made the cake on Thursday, on Sunday morning as I was cutting a slice to have for breakfast (me bad, LOL) I noticed the purple had bled some into the white. But it did last a while before it happened.
Just had to post... we had lots of leftover cake. I made the cake on Thursday, on Sunday morning as I was cutting a slice to have for breakfast (me bad, LOL) I noticed the purple had bled some into the white. But it did last a while before it happened.
Didnt you know that cake for brekfast is the best thing youcan eat? jk at least you had all day to burn off those calories .
What was really funny was that my husband got up with the kids early and was getting them breakfast. I got up to do something and they all go "UH OH" really loud. Then my daugther (who can't keep a secret) yells "mommy, daddy gave us chocolate cake for breakfast", LOL. so then I decided to have it as well.
I am always telling my kids cake isn't for breakfast. But my mom always let me eat cake for breakfast. She says the doctor told her it had eggs and milk in it so it was ok for breakfast, LOL.
use water to make my BC icing instead of milk, worried about spoilage. I know most say its okay and nothing will go wrong
The sugar to milk ratio is so high that spoilage is not a factor. The cake would spoil before the icing goes bad. The sugar molecules binds the milk molecules in such a way as to greatly slow down the rate of spoilage. I would be more concerned if it's a buttercream icing made from eggs.
Princess 
Make your purple a few days ahead. I have had problems with the purple developing pink-ish dots once it sat. All I had to do was mix it back up and it was fine, but I think the color needed a day or so to really get absorbed.
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