could you use evaporated milk instead

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.

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.

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 water I love taste testing

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

Does someone have a link or a recipe?

TIA

Here ya go LUBY:

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

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

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

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!!! )

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

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.

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

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.

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....

I thought this was going to be a new one to try but it's just about the same recipe I already use! 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.