Can I Do This?

Decorating By bluedaisies Updated 13 Jan 2012 , 1:27am by BlakesCakes

bluedaisies Posted 13 Jan 2012 , 1:01am
post #1 of 3

Since I'm a Cottage Food business, I can't use milk or butter in my icings due to requiring refrigeration. So, from what my Googling has told me, it's safe to say I can substitute my shortening for the butter. However, do you think I can substitute water for the milk?

I've found tons of delicious sounding recipes, and it makes me sad that I can't use them, so I'm hoping I can alter them to suit.

Thanks!

2 replies
Norasmom Posted 13 Jan 2012 , 1:12am
post #2 of 3

Actuallly, you can use milk and butter in your frostings. The sugar acts as a preservative. I don't refrigerate my buttercreams at all.

BlakesCakes Posted 13 Jan 2012 , 1:27am
post #3 of 3
Quote:
Originally Posted by Norasmom

Actuallly, you can use milk and butter in your frostings. The sugar acts as a preservative. I don't refrigerate my buttercreams at all.




Me, too.

Actually, the fat acts as a preservative, too. The higher the fat content of the icing the better. The lower the water content the better.

I use heavy whipping cream as the liquid in my American BC and vary the amount of butter depending on the heat of the season--more in winter, less in summer.

Rae

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