Sue9069 Posted 15 Aug 2012 , 4:27pm
post #1 of

Has anyone ever tried using juice concentrate (thawed obviously) instead of milk/water in a buttercream icing? If so, how did it turn out? Thinking of making a buttercream icing recipe but using orange juice concentrate instead of milk/water. Anyone?

3 replies
Bullymama Posted 15 Aug 2012 , 11:27pm
post #2 of

I have used raspberry lemonade concentrate in place of cream for my pink lemonade buttercream frosting. It's delicious!

hbquikcomjamesl Posted 16 Aug 2012 , 12:00am
post #3 of

Not juice concentrate, but my strawberry frosting replaces some of the butter and some of the milk with seedless jam, and my maple frosting replaces some of the milk with maple syrup (Vermont Grade B, so that it's robust enough to stand up to all that powdered sugar).

Both are, of course, dense non-whipped buttercreams based on the recipe that's been on the back of the C&H powdered sugar box since before most of us were born.

scp1127 Posted 16 Aug 2012 , 5:19am
post #4 of

I use orange in my Carrot cake. The concentrate allows for more flavor in less liquid.

For natural concentrate, put the juice in a little pot and reduce as much as you want.

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