I was just wondering what you use to thin your BC? When I use milk it turns quickly I can no longer use it..like a few hours if it's not in the fridge. What do you use? Corn syrup? Water?

Thanks so much I am tired of throwing out BC!

~Ashley

I occasionally use milk, but more often coffee creamer.

Many people make their icing with milk and leave it out for days with out a problem.

I use water in my buttercream so I use that to thin it as well.

I use milk and store it in an acrylic container on my counter for days. Sometimes there may be what looks like an oil separation, but I just stir it up with a big spoon and it's an even better texture than a fresh batch.

What buttercream recipe are you all using? I've always refrigerated my buttercream, even the kind that doesn't use butter, along with the cake.

Hmm ok thanks all maybe it is just the fats kind of separating. I guess you would know Debi it is your recipe I use most of the time! Sometimes I use a half butter half Crisco for my DH, though! Thanks again I'll try stirring it up and see if that helps!