Just Tried Making Butter Cream Dream Icing And....

Decorating By rlsaxe Updated 12 Mar 2007 , 5:55pm by Ironbaker

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kneadacookie Posted 9 Mar 2007 , 10:26pm
post #31 of 46

could you use evaporated milk instead

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scrapmomof3 Posted 9 Mar 2007 , 10:34pm
post #32 of 46

If you use milk, does the icing go bad quicker than if you were to use water...meaning, if the cake is left out of the refrigerator.

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kelleym Posted 9 Mar 2007 , 10:36pm
post #33 of 46

No, it has more than enough sugar to preserve it, no matter what type of liquid you use.

Honestly, I used to use milk, but one day I was out and used water instead, and I swear it was creamier. Water is all I use now.

I also add 1/4 tsp lemon extract, 1/4 tsp orange extract. Yum.

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heiser73 Posted 9 Mar 2007 , 10:48pm
post #34 of 46

Actually I just tried it with evaporated milk and it is really good that way too, actually really really good. I will have to do a taste test to see what is better cream or evaporated milk or watericon_smile.gif I love taste testingicon_smile.gif

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Luby Posted 9 Mar 2007 , 11:06pm
post #35 of 46

I just tried searching for Buttercream Dream Icing and wasn't able to find anything.

Does someone have a link or a recipe?

TIA

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Steady2Hands Posted 9 Mar 2007 , 11:33pm
post #36 of 46
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BlueDevil Posted 9 Mar 2007 , 11:40pm
post #37 of 46

I only had unsalted butter on hand, so I added 1/2 tsp salt. It was still AMAZING!

icon_biggrin.gif

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msladybug Posted 9 Mar 2007 , 11:44pm
post #38 of 46

I have seen so many different BC recipes. I am now going to try this one.
I can't wait to try it.

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Luby Posted 10 Mar 2007 , 1:14am
post #39 of 46
Quote:
Originally Posted by Steady2Hands

Here ya go LUBY:

http://www.cakecentral.com/cake_recipe-2123-0-Buttercream-Dream.html




Thanks so much icon_biggrin.gif

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tiffy76620 Posted 10 Mar 2007 , 1:29am
post #40 of 46

This is the ONLY buttercream I use, and EVERYONE loves it. I too sub the heavy cream for the milk. Melivra methods works like a snap with this also!!! icon_surprised.gif)

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Nadya Posted 10 Mar 2007 , 2:20am
post #41 of 46

Does this buttercream work for piping like roses or other flowers or is it just for icing the cake? TIA!

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rlsaxe Posted 10 Mar 2007 , 4:36am
post #42 of 46

I don't know Nadya. I would imagine it would. I added extra milk and then water to mine to make it thin to ice the cake. But, the consistency was a nice medium before adding that extra liquid, so I think it would pipe well.

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mkolmar Posted 10 Mar 2007 , 3:54pm
post #43 of 46

Yes, it pipes well. I make my rosettes, borders and everything else with it.

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lecrn Posted 10 Mar 2007 , 5:31pm
post #44 of 46

I love this recipe as well!! It's the only one that I use now. I thought that I liked the Wilton recipe (all Crisco), but when I tasted of this, it put it to shame!! I've found that it does crust well. It just takes a little longer than an all Crisco recipe.

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amclean24 Posted 12 Mar 2007 , 5:38pm
post #45 of 46

Anyone make the chocolate buttercream dream w/out the Lorann oil?

I am assuming that the butters need to be at room temperature? Correct? I am going to try this this weekend. I am actually making the regular buttercream dream on the cake and the chocolate BC Dream on Cupcakes.

I think I might just buy the nestle's chocolate chips and mix it in the BC dream recipe.... I just have to figure out how much. If that's the case do I not add the water....since the melted chocolate will make it more thinner....

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Ironbaker Posted 12 Mar 2007 , 5:55pm
post #46 of 46

I thought this was going to be a new one to try but it's just about the same recipe I already use! icon_lol.gif I use al unsalted butter thought with some salt dissolved into the liquid.

It is good and whipping cream is even better. My extract concoction is usually almond/butter/creme bouquet. I sometimes switch it up depending on the cake flavor.

It definitely crusts (adjust liquid depdning on the weather/humidity) and is fine to do almost anything else with....I've used it for FBCTs too. thumbs_up.gif

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