ShelbysYummys Posted 4 Oct 2005 , 3:55pm
post #1 of

I was wondering what everyone uses to thin down their buttercream icing. water, milk,or whipped cream and why. I normally use water. It's how I was taught, and I am now thinking of switching.
I'd love your input. thumbs_up.gif
Michelle

16 replies
Kiddiekakes Posted 4 Oct 2005 , 4:00pm
post #2 of

I use milk because of the creamy texture...If a customer is lactose intolerant I use lactose free margarine and water.Whipped cream I think would be to heavy and expensive.

twindees Posted 4 Oct 2005 , 4:19pm
post #3 of

I use water or milk. If the cake has to sit for a while I use water. If everything is beeing done in the same day i was milk. Sometimes it depends on the cake. Like my chocolate cakes I always use miik. It depends on my mood.

MomofThree Posted 4 Oct 2005 , 4:23pm
post #4 of

I use corn syrup. Every once in a while it doesn't do the trick and isn't a nice creamy consistency so I'll add a splash of milk. For chocolate buttercream I add chocolate milk. icon_biggrin.gif

PinkPanther Posted 4 Oct 2005 , 8:59pm
post #5 of

I used to use water, but then I noticed that my icing would crack very easily. So I started using milk and no more cracks! I also think it makes the icing taste better.

MariaLovesCakes Posted 4 Oct 2005 , 9:12pm
post #6 of
Quote:
Originally Posted by ShelbysYummys

I was wondering what everyone uses to thin down their buttercream icing. water, milk,or whipped cream and why. I normally use water. It's how I was taught, and I am now thinking of switching.
I'd love your input. thumbs_up.gif
Michelle




I use water. I was taught to do it either way... Its cheaper, eventhough you don't use that much milk...

traci Posted 4 Oct 2005 , 9:12pm
post #7 of

I have used water...but also noticed cracks in my icing. My favorite to use is half and half. I also use milk, coffee creamer, and sometimes whipping cream. The dairy stuff keeps icing from cracking. icon_smile.gif
traci

aliciaL_77 Posted 4 Oct 2005 , 9:13pm
post #8 of

I use coffee creamer - usually french vanilla -

lng_1978 Posted 4 Oct 2005 , 9:21pm
post #9 of

KYRO SYRUP WORKS FOR ME.

LES

MrsMissey Posted 4 Oct 2005 , 9:34pm

I have always just used water!

ShelbysYummys Posted 5 Oct 2005 , 5:22am

thanks everone for all your imput! I truely apprecaite it. Tomorrow I have to make a cake for our PTA meeting. I have become the dessert person icon_smile.gif . I am going to try the whip cream and I am also going to try the Frenh vanilla cream idea this weekend. I Like the vanilla cream idea a lot
Happy Baking and decorating!!
Michelle

abcmommie Posted 5 Oct 2005 , 5:41am

Just a questions to those that use milk. Do you refrigerate the leftover frosing then. I have always used all criso and water so I don't have to refrigerate it, but have also noticed the cracks. I want shelf stable frosting though. Not one that has to be refrigerated on the cake or off.

MariaLovesCakes Posted 5 Oct 2005 , 2:26pm
Quote:
Originally Posted by abcmommie

Just a questions to those that use milk. Do you refrigerate the leftover frosing then. I have always used all criso and water so I don't have to refrigerate it, but have also noticed the cracks. I want shelf stable frosting though. Not one that has to be refrigerated on the cake or off.




No. You don't have to refrigerate the icing if you use milk. Someone said something about the high ratio of sugar compared to the small amount of milk takes care of any spoiling....

I've left it outside and no problem when I have used milk or whipping cream.

traci Posted 6 Oct 2005 , 2:14am

I always put mine in the icebox. Also...I think you would find the frosting flavor better if you used some butter instead of all crisco. I find that when I keep my frosting and frosted cakes in the icebox...things just seem moister and fresher. But...maybe that is just me! icon_smile.gif
traci

dandelion Posted 6 Oct 2005 , 2:36am

Will frosting with butter in it still crust?
I've always used all crisco with water, my Wilton intructor said something about having to put it in the refridgerator if you use milk...

bubblezmom Posted 6 Oct 2005 , 3:46am

Heavy cream. It does wonders for powdered sugar. icon_biggrin.gif It will even make crisco taste better and greatly improve the texture. I tried using flavored creamer and it intensified the sweetness of the pwd sugar.

Traci, I have also found the the cakes and frostings do better in the fridge. I thought the bakeries just had refrigerated cases to keep the cakes from melting. icon_razz.gif

alimonkey Posted 6 Oct 2005 , 4:30am

I keep my icing in the fridge regardless of what's in it. If it sits out it separates, even if it's all Crisco.

I think the fridge keeps it fresher tasting, too.

I used to use water but recently started using milk instead and like it so much better. I would like to try the chocolate milk in my chocolate BC but always seem to forget to pick some up when I'm at the store. I have used coffee, though - half coffee half milk. My mom says it makes the icing taste fudgy. Yum.

Ali

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