Whipping Cream Vs. Milk In Buttercream

Baking By katie11 Updated 18 Apr 2010 , 8:54pm by CakesbyCarla

katie11 Posted 14 Apr 2010 , 8:09pm
post #1 of 12

Hi! I'm making a batch of buttercream dream, and I ran out of milk, but I have whipping cream, so I used it. Will this change the consistency?

Thanks!

Katie

11 replies
JGMB Posted 14 Apr 2010 , 8:11pm
post #2 of 12

I actually prefer it, Katie!! I tried Buttercream Dream with the whipping cream one time and found it to be smoother and more delicious!

ShellBell69 Posted 14 Apr 2010 , 8:16pm
post #3 of 12

I tried it the last time I made buttercream dream and it was wonderful. I also found it smoother and tasted better (to me anyway). It was just very nice.

katie11 Posted 14 Apr 2010 , 8:33pm
post #4 of 12

Thanks for replying. I thought that it might be o-kay, but I wasn't sure. But then again, whipping cream would probably make everything better! It sure tastes good in coffee!

mamawrobin Posted 15 Apr 2010 , 1:37am
post #5 of 12

Yes it taste good in coffee..but o the calories...lol...it's making me fat. BTW I use it in place of milk when I make buttercream dream icing. When I make Indydebi's buttercream I always use milk because I make hers when I'm needing a white, white icing.

CakesbyCarla Posted 15 Apr 2010 , 1:53am
post #6 of 12

Does it require the cake to be refrigerated until it's served if you use heavy cream? I thought I saw a recipe by Wilton that called for heavy cream and said to chill until you serve it. Just curious....

mamawrobin Posted 18 Apr 2010 , 5:11pm
post #7 of 12

No. Something about the sugar preserves it but I don't remember that scientific reasons as to how it works.

EvMarie Posted 18 Apr 2010 , 5:21pm
post #8 of 12

I had to use whipping cream the other day too!!! I was using the same buttercream dream recipe....it turned out great I thought. Creamier for sure.

Oh - I forgot to buy butter for the 50/50 thing for the buttercream dream and used all crisco. Just an fyi for those curious: It was decent. Some may not prefer the texture, as it was a bit more greasy than normal. But, if you whip the tar out of it, it's not half bad.

I have yet to try indydebi's BC. I hear it's fabulous. icon_smile.gif

mamawrobin Posted 18 Apr 2010 , 5:39pm
post #9 of 12

Yes Indydebi's buttercream is wonderful. You said you beat the "tar" out of your buttercream dream icon_lol.gif T?hat reminds me, I beat my crisco for several minutes before adding any other ingredients when making buttercream. It changes it to a very silky texture and I find that it makes my buttercream much smoother. I also heat my milk/cream before adding.

EvMarie Posted 18 Apr 2010 , 7:42pm
post #10 of 12

Yeah, I accidentally came upon the extensive beating of the shortening. I actually turned on the mixer and forgot. When I remember several minutes later, the shortening was really fluffy.

I'll have to try that heating of the cream/milk. Sounds like it makes sense! Thanks for the tip!

icer101 Posted 18 Apr 2010 , 7:55pm
post #11 of 12

i have always used whipping cream for any type of american b/c . love it!

CakesbyCarla Posted 18 Apr 2010 , 8:54pm
post #12 of 12

I know a local lady here that did cakes and she used this recipe I'm linking to and said she would frost her cake the night before they were due and just keep it in a cool room.

However, not trying to rain on the parade here, but the wilton site does say that this recipe (which is similar to what you all are talking about here, I believe) does require refrigeration (even after it's on the cake).

Just wanted to put that out there for those that may want to know. I don't know why, but that's what it says.

http://www.wilton.com/recipe/Extra-Special-Buttercream-Icing-1

P.S. I also checked the wilton recipe for regular buttercream, which says to use milk, and it does not instruct you to refrigerate the cake after frosting it with that recipe. So this leads me to think it's something with the cream as the ingredients are all the same except for milk instead of cream.

http://www.wilton.com/recipe/Buttercream-Icing

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