OK guys, heavy whipping cream or milk for your buttercream? Also milk or water in your cake batter? I use the WASC recipe for making a cake better from a box and it calls for water. It's delicious but I wonder if milk would make it better?
Hey again.
I have used heavy whipping cream, milk and even water in my buttercream - they all work fine for me. My favorite though, is the Mock Shack recipe that uses hot water mixed with Coffee Mate (non-dairy powder). So fluffy and creamy. I started using it when I kept seeing @Apti rave about it. Now it's my go-to. Here is a conversation about it and the recipe is in the 10th reply.
http://www.cakecentral.com/forum/t/824351/bunnywoman-recipe-doubt
P.S. Yes, milk is better for the white/yellow WASC, but not for the Chocolate. Water is better for the chocolate, but be sure to add instant coffee to the water to really bring out the chocolate flavor.
For comparably moist scratch recipes, I love Cake Paper Party's "Sour Cream Vanilla Bean" cake and of course you can't go wrong with Hershey's "Perfectly Chocolate" cake.
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