Can I Substitute Water For The Milk In Indydebi's Bc Recipe?

Decorating By AnnBland Updated 15 Sep 2010 , 4:21pm by Minstrelmiss

AnnBland Posted 14 Sep 2010 , 10:02pm
post #1 of 5

A lot of people tell me it is way too heavy for them. I love it myself, and I hate using non-crusting frostings on my cupcakes so I want to keep using it.

Does anyone know how I can lighten up the BC without losing the "crusting" property of it?

4 replies
AnnBland Posted 15 Sep 2010 , 3:19pm
post #2 of 5


Minstrelmiss Posted 15 Sep 2010 , 3:37pm
post #3 of 5

I use water in my crusting buttercream, it has to do with the sugar/fat ratio not what liquid is used. What do you mean by heavy?

AnnBland Posted 15 Sep 2010 , 4:01pm
post #4 of 5

Thank you!

By "heavy" I mean people usually want something lighter, something like whip cream frosting. I know I won't get any buttercream similar to whip cream, but I just mean "light" in that sense.

Minstrelmiss Posted 15 Sep 2010 , 4:21pm
post #5 of 5

I see, thank you for clarifying. If you use more liquid (to a point!) you will have a lighter frosting. However, there are other types of frostings out there that might alleviate this problem better than messing with IndiDebi's recipe. I think SMBC is one of them but don;t quote me. Maybe someone else will chime in with an better answer.

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