caked4life Posted 1 Dec 2010 , 9:10pm
post #1 of

Can you tell a difference when using one or the other in your buttercream?

19 replies
tiawanna02 Posted 1 Dec 2010 , 9:15pm
post #2 of

water is cheaper icon_biggrin.gif I dont notice the difference in the flavor when I make icing

sillywabbitz Posted 1 Dec 2010 , 10:32pm
post #3 of

I prefer using the reconstituted coffee creamer that Sugar Shack recommends because it allows you to add flavor as well. My favorite is the Italian Sweet Cream but the Parisian Almond is also super yummy.

BlakesCakes Posted 2 Dec 2010 , 1:28am
post #4 of

I use heavy whipping cream and I find that it makes a huge difference in the texture and the flavor--rich but not overly sweet.

Rae

bakingatthebeach Posted 2 Dec 2010 , 1:43am
post #5 of

I use water, used to use milk, there isnt any difference

sappy42 Posted 2 Dec 2010 , 4:53am
post #6 of

I used to use water but switched to half and half and have gotten so many compliments on the flavor. I want to try the coffee creamers but haven't gotten to make a cake where I could use the fun flavors yet.

MJ2008 Posted 2 Dec 2010 , 5:05am
post #7 of
Quote:
Originally Posted by BlakesCakes

I use heavy whipping cream and I find that it makes a huge difference in the texture and the flavor--rich but not overly sweet.

Rae




Does your frosting need to be refrigerated? I've wanted to try that for a while now but I wasn't sure if I would need to refrigerate it.

BlakesCakes Posted 2 Dec 2010 , 5:25am
post #8 of

No, it doesn't require refrigeration. It can stay at room temp for several days. The fats and the sugar act as a preservative.

Rae

JanH Posted 5 Dec 2010 , 3:28am
post #9 of
Quote:
Originally Posted by BlakesCakes

I use heavy whipping cream and I find that it makes a huge difference in the texture and the flavor--rich but not overly sweet.

Rae




Ditto. thumbs_up.gif

cupadeecakes Posted 5 Dec 2010 , 3:33am

I use heavy cream, but I have tried corn syrup instead and didn't like the change in flavor it gave. If you don't think there's a big difference between water and milk, try it the next time you have a bowl of cereal! icon_wink.gif

Crazboutcakes Posted 5 Dec 2010 , 4:00am

I usually use milknever considered heavy cream but I just might think I will give it a try. I like the way the milk tastes.

durell87 Posted 5 Dec 2010 , 4:18am

i always use heavy whipping cream or the italian sweet cream creamer because it gives it a little something extra without completly changing the flavor. i also feel like it just overall makes it more special! icon_biggrin.gif

KatsSuiteCakes Posted 5 Dec 2010 , 4:19am
Quote:
Originally Posted by BlakesCakes

No, it doesn't require refrigeration. It can stay at room temp for several days. The fats and the sugar act as a preservative.




Ditto!! thumbs_up.gif

thatslifeca Posted 5 Dec 2010 , 4:24am
Quote:
Originally Posted by JanH

Quote:
Originally Posted by BlakesCakes

I use heavy whipping cream and I find that it makes a huge difference in the texture and the flavor--rich but not overly sweet.

Rae



Ditto. thumbs_up.gif




Me too icon_biggrin.gifthumbs_up.gif

Corrie76 Posted 5 Dec 2010 , 4:50am

I use reconstituted powdered coffee-mate for my liquid. I realize that sugar can be a perservative but sugar also feeds bacteria too and I get paranoid about the dairy.

JanH Posted 5 Dec 2010 , 5:53am
Quote:
Originally Posted by MadameRaz

I use reconstituted powdered coffee-mate for my liquid. I realize that sugar can be a perservative but sugar also feeds bacteria too and I get paranoid about the dairy.




American buttercreams (made with tons of powdered sugar, fat and a small amount of liquid/any liquid) are shelf stable (no refrigeration required) because the sugar (which is hygroscopic or water absorbing) controls the water activity in the liquid, be it water, milk, cream or non-dairy coffee creamer, etc..

Here's the science.

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

http://tinyurl.com/ya8po4z

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

Cream cheese frosting & sugar as a preservative:
(Includes shelf stable cream cheese recipe.)

http://cakecentral.com/cake-decorating-ftopict-582086-.html

HTH

icer101 Posted 5 Dec 2010 , 6:06am

when i make american b/c, i use heavy whipping cream, and yes it makes a big difference in the TASTE AND TEXTURE. It really makes the b/c have a WOW experience. hth

caked4life Posted 6 Dec 2010 , 1:13am

Just tried my b/c with heavy whipping cream! OMG! so delicious and fluffy!!!I think I'm a convert. No more milk or water for me! icon_biggrin.gif

travmand Posted 6 Dec 2010 , 1:37am

I love the heavy whipping cream too..but for some reason it upsets my stomach icon_sad.gif

Crazboutcakes Posted 6 Dec 2010 , 1:50am

Ohhh i need a cake to decorate to try this .....can't wait till friday icon_smile.gif

Quote by @%username% on %date%

%body%