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?
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?**
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.
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.)
http://tinyurl.com/6fbkcz
WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:
http://tinyurl.com/bmsato
Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)
http://tinyurl.com/csu2b9
HTH
You don't use any butter or shortening?
Hi and Welcome to CC, cjford.
Here's the recipe in its entirety:
http://cakecentral.com/recipes/2123/buttercream-dream
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
http://cakecentral.com/cake-decorating-ftopict-605188-.html
HTH
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