I've just started using Indydeb's buttercream recipe and have been using the skim milk we have at home and I'm thinking of changing. Just wondered what others use....

Thanks!

I haven't tried Indydebi's recipe....yet. I use Wilton buttercream....I know, I know, I know a lot of people on here don't like it. But I'm a stickler at changing things. I'm working on getting better at that.

Anyways, I use 2% milk in my buttercream.

Thanks for your reply. I (and all of my customers) really liked the Wilton recipe. I just changed to IndyDebi's recently because I had trouble with the Wilton recipe cracking no matter how sturdy my board was...it was so frustrating! This new recipe doesn't crack...yea!!

I use CoffeeMate Non dairy creamer... And I love It... AND My daughters fiance is Lactose intolerant and if I make my buttercream with only shortening and Non-Dairy creamer he doesn't get sick!

Oh and you can use different flavors of the coffee creamer to add a little UMPH to your buttercream!

I also use non dairy creamers, and love to experiment with the flavors!

Heavy cream

Heavy whipping cream

Whole milk, 1/2 n 1/2 or heavy cream (skim milk has no fat, so it is the same as using water in this case.) I also will use coffee creamer. It is the Italian Cream flavor, but for the life of me, I cannot remember who makes that one.

I use whatever I have on hand .... skim, 1%, 2% and whole.

I use 1/2 & 1/2 for a heavier buttercream, use heavy whipping cream for a lighter whipped buttercream.

heavy whipping cream

Thanks everyone!!! I just got back from the store and bought reg coffee mate, italian sweet creme coffee mate, Int'l Delight Sweet Buttercream, Half and half and heavy whipping cream!!! This is what I do when I can't make up my mind... I buy it all! My hubby is well aware of this.

Can't wait to try them. If you buy the refrigerated coffee flavorings the cake won't have to be refrigerated or will it?

No you do not have to refrigerate once the creamer is made in the buttercream. The sugar stabilizes it just like using reg. milk....

I use Indydebi's recipe and most of the time I use half and half. I have used milk and heavy whipping cream as well. It's all good.

If I want my icing white/white I use either milk or half and half. If it doesn't matter that it's off white I use heavy whipping cream.

if the cake is a sold cake then its whole milk.bought from the store. if it for my family,100% fresh from the cow. yep, I send the kids to the barn with a container and get it fresh.my husband is a third generation dairy farmer.

Thanks for all the replies... I ended up using the Italian creme coffee mate and half and half (used a little skim milk to thin it). LOVE how well it worked and smoothing the icing seemed even easier! Tastes wonderful! This is a keeper!