Quick Question About Buttercream Dream

Baking By carmenid Updated 27 Oct 2009 , 3:00pm by JanH

carmenid Posted 27 Oct 2009 , 1:12pm
post #1 of 9

I am new to this recipe and I love it. Could I substitute the milk for water? I am concerned about leaving the cake out for too long since there was milk in the frosting. Anyone?

8 replies
carmenid Posted 27 Oct 2009 , 1:19pm
post #2 of 9

And also, I love this frosting and have made it a couple of time but is this right?
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)
(this is in the recipe section)
this is too much liquid for this recipe, I have been cutting the milk in half and the consistency of my frosting is still very thin.
**2lb bag of confectioners sugar is 4 cups, right?**

PuffCake Posted 27 Oct 2009 , 1:29pm
post #3 of 9

I use this recipe too. You can use milk or water. The amount of milk is so small it's not a problem sitting out. The large amount of sugar acts as a preservative...no worries. I use milk and let it sit out for days, even over a week at room temp and it's not a problem. And yes, I only add about half the milk also. The full 5-6 Tbls is way too much in this recipe. icon_smile.gif

SandiOh Posted 27 Oct 2009 , 1:32pm
post #4 of 9

a 2 lb bag of ps is 7 - 8 cups.

carmenid Posted 27 Oct 2009 , 1:33pm
post #5 of 9

7 to 8 cups? guess that's the problem, I was adding too little sugar.

PuffCake Posted 27 Oct 2009 , 1:36pm
post #6 of 9

I use a 2 lb bag of sugar and still only about half the milk.

cjford Posted 27 Oct 2009 , 2:53pm
post #7 of 9

You don't use any butter or shortening?

JanH Posted 27 Oct 2009 , 2:55pm
post #8 of 9

Sugar is hygroscopic (water absorbing) so it controls the water activity of liquid ingredients used in your American b/c recipe. (Will only work when amount of liquid is small and amount of sugar is large.)

Water activity & microbial growth:
(Prolonging Bakery Product Life.)


WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:


Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)



JanH Posted 27 Oct 2009 , 3:00pm
post #9 of 9
Originally Posted by cjford

You don't use any butter or shortening?

Hi and Welcome to CC, cjford. icon_smile.gif

Here's the recipe in its entirety:


Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:



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