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Chocolate butter cream question

post #1 of 5
Thread Starter 

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!

Mare
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Mare
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post #2 of 5

It should be fine, go ahead.

post #3 of 5
I use heavy whipping cream in my regular buttercream all the time , it makes it ever so creamy. Yumm
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.

post #5 of 5
Thread Starter 
Thank You!
Mare
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Mare
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