Chocolate Butter Cream Question

Baking By mareg Updated 22 Apr 2013 , 2:56pm by mareg

mareg Posted 22 Apr 2013 , 3:05am
post #1 of 5

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!

4 replies
denetteb Posted 22 Apr 2013 , 3:26am
post #2 of 5

It should be fine, go ahead.

kazita Posted 22 Apr 2013 , 3:35am
post #3 of 5

AI use heavy whipping cream in my regular buttercream all the time , it makes it ever so creamy. Yumm

AnnieCahill Posted 22 Apr 2013 , 11:25am
post #4 of 5

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.

mareg Posted 22 Apr 2013 , 2:56pm
post #5 of 5

AThank You!

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