I made the snow white buttercream and instead of adding water I used Sprite. it was so good Not overly sweet suprisingly. Think of all the new things you could do..anybody else ever tried this?
I'm always experimenting like that.Orange and pineapple juice are good. I already use the flavored creamers, and all types of extracts to flavor BC. I'll have to try the Sprite.
Oh I did it on purpose.. just to try. I baked a cake for st patty's day with pistacho pudding and replaced the water for sprite. The cake was so good and rose so well. I thought well I'll add sprite to the icing and see how that tastes, it was so good I also added a little vanilla and a touch of lemon extract (i never measure).. Ithink creme soda would be good. I have see In the wal mart bakery Dr. Pepper cake This is probably how this is done.. Wouldn't that be fun!!
Does juice make the icing a color that is noticeable?
Pineapple juice, not so much, the orange juice colors it a little.
Somebody pass the Dom Perignon, please. Fine, I'll settle for Andre's.
Awe, go for the gold, Godiva Chocolate Liquer.
Believe it or not I'e never tried that (G.C. Liquer). I'm already a chocoholic and on the verge of becoming a diabetic. That's all I need....
chocolate that you can drink and get "liquored up" with! 
I'd never leave the house! 
Sugar_Plum_Fairy, look what I found:
CHOCOLATE BUTTERCREAM
Ingredients
2 cups (1 lb or 454 g) unsalted butter, room temperature
1/2 cup (115 g) vegetable shortening
3 lbs (1.36 kg) 10X confectioners' sugar
1 cup (110 g) Dutch processed cocoa powder
3 Tbsp meringue powder
1 tsp salt
5 fl oz (150 ml) chocolate liqueur (i.e., Godiva or another)
2 Tbsp milk
1 Tbsp pure vanilla extract
2 cups (1 lb or 454 g) refrigerated Ganache
1. First, prepare the Ganache. Refrigerate until firm.
2. Cream the butter and shortening for 2 minutes. Stop to scrape the bowl. Cream the mixture for an additional 60 seconds.
3. Sieve cocoa powder and confectioners' sugar together. Add the sugar mixture 1 cup at a time to the creamed butter and shortening. Mix until well blended. Add meringue powder and salt and beat for one minute. Mixture will appear dry.
4. Add milk, vanilla extract, and chocolate liqueur to the buttercream. Beat until well combined.
5. Add Ganache, 1 cup at a time and beat until light and fluffy.
Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.
Yield: 2 1/2 to 3 quarts (2.37 to 2.85 L)
This recipe yields more than enough for two cakes if only icing one cake, make a half recipe or freeze the extra. 
VERY interesting!
This will be a post worth hanging on to 
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