Can I Use Buttermilk In My Bc Icing?

Decorating By mrsb37 Updated 15 Feb 2009 , 1:14am by m1m

mrsb37 Posted 13 Feb 2009 , 5:34pm
post #1 of 14

I bought some buttermilk to experiment with and I was surprised when I tasted it at the strong vinegar flavor. I know I can use it to doctor a cake mix (the cake is just for my family at home), but I was wondering if I can use it in a buttercream icing recipe also, or will it make it taste bitter?

Anyone know?

13 replies
prterrell Posted 13 Feb 2009 , 7:32pm
post #2 of 14

Despite it's name, buttermilk is NOT the milk liquid left over from making butter. It is actually regular milk that has lactic acid bacteria Streptococcus lactis added to it. That is why it has such a strong acidic flavor. You could try it in your buttercream. A small amount added may create a unique flavor without overpowering the sweetness.

aswartzw Posted 13 Feb 2009 , 7:42pm
post #3 of 14

You can try and tell us or just use water and be safe.

If you ever need buttermilk and don't have it, the conversion is milk and vinegar. icon_wink.gif

rockysmommy Posted 13 Feb 2009 , 7:47pm
post #4 of 14
Quote:
Originally Posted by aswartzw

You can try and tell us or just use water and be safe.

If you ever need buttermilk and don't have it, the conversion is milk and vinegar. icon_wink.gif




Didn't know this...is that whole milk or can you use 2% as well...Thanks.

Robin

Valli_War Posted 13 Feb 2009 , 7:54pm
post #5 of 14

Don't do it. If you add buttermilk, bacteria (good ones) in the buttermilk will increase the speed with which your buttercream becomes stale. If you are finishing up within a day or two, it is fine. Otherwise, it'll start going sour. Just my two cents.

mrsb37 Posted 13 Feb 2009 , 8:12pm
post #6 of 14

Thanks! This is what I needed to know.

londonpeach Posted 13 Feb 2009 , 8:34pm
post #7 of 14

See I learn something new everyday...I didn't know what buttermilk was even though I use it in my chocolate cake (recipe from one of my many books) all the time. The cake is really moist and yummy icon_razz.gif

aswartzw Posted 13 Feb 2009 , 8:35pm
post #8 of 14

Buttermilk substitution: 1T. vinegar to 1 c. (any) milk. Let stand for 5 minutes.

londonpeach Posted 13 Feb 2009 , 8:40pm
post #9 of 14

icon_rolleyes.gif hmmm. The buttermilk i use is a bit thicker than milk...how does it thicken up ?

aswartzw Posted 13 Feb 2009 , 9:55pm
post #10 of 14

When you dump in the vinegar, you can actually see the milk thicken where it hits. Of course, this is only a substitute and not the actual thing but it is what the cookbooks recommend to use. You are making the milk more acidic than basic (so it's more like buttermilk).

-K8memphis Posted 13 Feb 2009 , 10:02pm
post #11 of 14

Back in the old days you could get real buttermilk that had yellow flecks in it.

Bronwens' American Buttercream recipe has buttermilk in it.

prterrell Posted 13 Feb 2009 , 11:24pm
post #12 of 14
Quote:
Originally Posted by londonpeach

icon_rolleyes.gif hmmm. The buttermilk i use is a bit thicker than milk...how does it thicken up ?




The reaction of the lactic acid bacteria with the proteins in the milk cause the proteins to coagulate which results in the thicker nature of buttermilk.

I keep a can of powdered buttermilk on hand for baking. Works just as well as the liquid and lasts much longer.

texasbelle Posted 15 Feb 2009 , 12:57am
post #13 of 14

I took a class from Bronwyn Weber and got her recipe. It's awesome.

m1m Posted 15 Feb 2009 , 1:14am
post #14 of 14

If you try it, let us know how it tastes.
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