I want to use a real buttercream for a cake I'm making this weekend. It will be covered in fondant so I can't put it in the fridge. If I use butter, powdered sugar and water (instead of milk), will it still taste good? If it were just for my family, I'd use the milk and not think twice about it. Because my cake is going to someone else, I want to be sure I'm careful. Thoughts?
you can use the milk and it will still be fine.
You can still use milk. Also, personally, I put my fondant cakes in the refrigerator and have no problems with condensation. I know there are others who disagree.
Ive started using water instead of milk in my all butter buttercream (had run out of milk) and noticed no difference in taste.
I always use water and I don't taste a difference either. It is such a small amount I don't think if you use milk it would require you to refrigerate it.
I very rarely use milk. I have never had any problem with water. But with my chocolate bc sometimes I use coffee. It's not enough to make it mocha flavored it actually brings out the chocolate flavor.
I always thin with water too.
I always use water in my buttercream. There is no taste difference. You can also leave it out on the counter without it going bad. And IMHO, water cuts down on the sugary taste and it makes the Buttercream fluffier and lighter than milk.
Hope that helps
I love using coffee in chocolate buttercream, Im not a big cake eater (go figure its my favorite hobby) but I can eat a bowl of mocha buttercream!