Whipping Cream Vs. Milk In Buttercream
Baking By katie11 Updated 18 Apr 2010 , 8:54pm by CakesbyCarla
I tried it the last time I made buttercream dream and it was wonderful. I also found it smoother and tasted better (to me anyway). It was just very nice.
Yes it taste good in coffee..but o the calories...lol...it's making me fat. BTW I use it in place of milk when I make buttercream dream icing. When I make Indydebi's buttercream I always use milk because I make hers when I'm needing a white, white icing.
Does it require the cake to be refrigerated until it's served if you use heavy cream? I thought I saw a recipe by Wilton that called for heavy cream and said to chill until you serve it. Just curious....
No. Something about the sugar preserves it but I don't remember that scientific reasons as to how it works.
I had to use whipping cream the other day too!!! I was using the same buttercream dream recipe....it turned out great I thought. Creamier for sure.
Oh - I forgot to buy butter for the 50/50 thing for the buttercream dream and used all crisco. Just an fyi for those curious: It was decent. Some may not prefer the texture, as it was a bit more greasy than normal. But, if you whip the tar out of it, it's not half bad.
I have yet to try indydebi's BC. I hear it's fabulous. 
Yes Indydebi's buttercream is wonderful. You said you beat the "tar" out of your buttercream dream 
T?hat reminds me, I beat my crisco for several minutes before adding any other ingredients when making buttercream. It changes it to a very silky texture and I find that it makes my buttercream much smoother. I also heat my milk/cream before adding.
Yeah, I accidentally came upon the extensive beating of the shortening. I actually turned on the mixer and forgot. When I remember several minutes later, the shortening was really fluffy.
I'll have to try that heating of the cream/milk. Sounds like it makes sense! Thanks for the tip!
I know a local lady here that did cakes and she used this recipe I'm linking to and said she would frost her cake the night before they were due and just keep it in a cool room.
However, not trying to rain on the parade here, but the wilton site does say that this recipe (which is similar to what you all are talking about here, I believe) does require refrigeration (even after it's on the cake).
Just wanted to put that out there for those that may want to know. I don't know why, but that's what it says.
http://www.wilton.com/recipe/Extra-Special-Buttercream-Icing-1
P.S. I also checked the wilton recipe for regular buttercream, which says to use milk, and it does not instruct you to refrigerate the cake after frosting it with that recipe. So this leads me to think it's something with the cream as the ingredients are all the same except for milk instead of cream.
http://www.wilton.com/recipe/Buttercream-Icing
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