What Kind Of Milk Do You Use For Buttercream?

Baking By susgene Updated 25 May 2010 , 2:21pm by susgene

susgene Posted 24 May 2010 , 7:24pm
post #1 of 20

I've just started using Indydeb's buttercream recipe and have been using the skim milk we have at home and I'm thinking of changing. Just wondered what others use....

Thanks!

19 replies
Thanksharla Posted 24 May 2010 , 7:27pm
post #2 of 20

I haven't tried Indydebi's recipe....yet. I use Wilton buttercream....I know, I know, I know a lot of people on here don't like it. But I'm a stickler at changing things. I'm working on getting better at that.

Anyways, I use 2% milk in my buttercream.

susgene Posted 24 May 2010 , 7:41pm
post #3 of 20

Thanks for your reply. I (and all of my customers) really liked the Wilton recipe. I just changed to IndyDebi's recently because I had trouble with the Wilton recipe cracking no matter how sturdy my board was...it was so frustrating! This new recipe doesn't crack...yea!!

JaimeAnn Posted 24 May 2010 , 7:44pm
post #4 of 20

I use CoffeeMate Non dairy creamer... And I love It... AND My daughters fiance is Lactose intolerant and if I make my buttercream with only shortening and Non-Dairy creamer he doesn't get sick!

JaimeAnn Posted 24 May 2010 , 7:45pm
post #5 of 20

Oh and you can use different flavors of the coffee creamer to add a little UMPH to your buttercream!

MadeYaLook Posted 24 May 2010 , 7:59pm
post #6 of 20

I also use non dairy creamers, and love to experiment with the flavors!

CookieD-oh Posted 24 May 2010 , 8:23pm
post #7 of 20

Heavy cream icon_wink.gif

etr2002 Posted 24 May 2010 , 8:34pm
post #8 of 20

Heavy whipping cream

Win Posted 24 May 2010 , 8:35pm
post #9 of 20

Whole milk, 1/2 n 1/2 or heavy cream (skim milk has no fat, so it is the same as using water in this case.) I also will use coffee creamer. It is the Italian Cream flavor, but for the life of me, I cannot remember who makes that one.

newmansmom2004 Posted 24 May 2010 , 9:07pm
post #10 of 20
Quote:
Originally Posted by Thanksharla

I haven't tried Indydebi's recipe....yet. I use Wilton buttercream....I know, I know, I know a lot of people on here don't like it. But I'm a stickler at changing things. I'm working on getting better at that.




I use that recipe, too, but I use high ratio shortening. I find it's the best for piping and it crusts. Nothin' wrong with that! icon_smile.gif

When I do add a little milk, it's usually 2% as that's what we have most of the time. Every now and then I use cream if I have it on hand.

DeeDelightful Posted 24 May 2010 , 9:16pm
post #11 of 20
Quote:
Originally Posted by Win

Whole milk, 1/2 n 1/2 or heavy cream (skim milk has no fat, so it is the same as using water in this case.) I also will use coffee creamer. It is the Italian Cream flavor, but for the life of me, I cannot remember who makes that one.




Nestle' Coffee Mate makes the Italian Creme coffee creamer. I had that once and makes the BEST buttercream, a soft, light flavor.

indydebi Posted 24 May 2010 , 9:27pm
post #12 of 20

I use whatever I have on hand .... skim, 1%, 2% and whole.

Best-I-Can Posted 24 May 2010 , 9:38pm
post #13 of 20

I use 1/2 & 1/2 for a heavier buttercream, use heavy whipping cream for a lighter whipped buttercream.

icer101 Posted 24 May 2010 , 9:45pm
post #14 of 20

heavy whipping cream

susgene Posted 24 May 2010 , 10:06pm
post #15 of 20

Thanks everyone!!! I just got back from the store and bought reg coffee mate, italian sweet creme coffee mate, Int'l Delight Sweet Buttercream, Half and half and heavy whipping cream!!! This is what I do when I can't make up my mind... I buy it all! My hubby is well aware of this.

Can't wait to try them. If you buy the refrigerated coffee flavorings the cake won't have to be refrigerated or will it?

JaimeAnn Posted 25 May 2010 , 12:35am
post #16 of 20

No you do not have to refrigerate once the creamer is made in the buttercream. The sugar stabilizes it just like using reg. milk....

mamawrobin Posted 25 May 2010 , 2:11am
post #17 of 20

I use Indydebi's recipe and most of the time I use half and half. I have used milk and heavy whipping cream as well. It's all good. icon_wink.gif

If I want my icing white/white I use either milk or half and half. If it doesn't matter that it's off white I use heavy whipping cream.

tripleD Posted 25 May 2010 , 2:50am
post #18 of 20

if the cake is a sold cake then its whole milk.bought from the store. if it for my family,100% fresh from the cow. yep, I send the kids to the barn with a container and get it fresh.my husband is a third generation dairy farmer.

mamawrobin Posted 25 May 2010 , 4:17am
post #19 of 20
Quote:
Originally Posted by tripleD

if the cake is a sold cake then its whole milk.bought from the store. if it for my family,100% fresh from the cow. yep, I send the kids to the barn with a container and get it fresh.my husband is a third generation dairy farmer.




My great-grandfather and grandfather were dairy farmers. thumbs_up.gif

susgene Posted 25 May 2010 , 2:21pm
post #20 of 20

Thanks for all the replies... I ended up using the Italian creme coffee mate and half and half (used a little skim milk to thin it). LOVE how well it worked and smoothing the icing seemed even easier! Tastes wonderful! This is a keeper!

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