I was looking up the Wilton Chocolate butter cream recipe and it calls for milk. If I used whipping cream instead do you think it would taste ok? Has anyone ever substituted cream for milk? Thanks in advance!
It should be fine, go ahead.
AI use heavy whipping cream in my regular buttercream all the time , it makes it ever so creamy. Yumm
I use cream in my buttercream too. It's especially nice for cupcakes because you can whip it really light so it's not heavy and gross on top of the cupcake. I don't whip my regular "cake" buttercream that long though-maybe only five minutes on low speed to incorporate everything.