My instructor said its better to use water rather than milk in her buttercream icing because you have to refridgerate it with the milk and it last a couple of weeks opposed to water which does not have to be refridgerated and can last a few months. Also some people add water or milk to their cake mixes to. Can you please share with me what you prefer and what type of difference it makes in both? Thank YOu
I use milk in my cakes because it is cooked and can sit and makes the cake moist. I use water in my buttercream icing so I don't have to refigerate my cake when it is done. Easier to leave covered on counter, I wouldn't want anyone getting sour milk icing.
Great Info. Okay so once you decorate the cake it does not need to be refridgerted. Where do find your cake boxes. and with the left over icing if any, does it need to be refridgerated, or in air tight covering at room temp. How long does it last? I ask so many questions I know. I just dont want anyone getting sick or the cake to melt to pieces!!!!!
Actually, I read an article somewhere that if you put the 2TBS of milk into the 10X frosting, it will not spoil because the sugar prevents bacterial growth. I have always used the milk, and I never have to refrigerate my 1/2 butter and 1/2 crisco icing, although I usually do just to keep the cake cold.
I also always use milk or another liquid for my cakes because it enriches the crumb. To make a strawberry cake, I add Strawberry Dacquari mix. For orange, I use orange juice. For lemon, I do a lemon juice mixed with water. For coconut, I use coconut milk for the liquid, and the fat for the butter. It is so good!
My instructor said its better to use water rather than milk in her buttercream icing because you have to refridgerate it with the milk and it last a couple of weeks opposed to water which does not have to be refridgerated and can last a few months. Also some people add water or milk to their cake mixes to. Can you please share with me what you prefer and what type of difference it makes in both? Thank YOu
I prefer milk in my cakes because I think it does make for moister cake. I use water in my BC but I don't think it makes a difference whether you use milk or water. I've tried both and didn't notice a difference. American style BC (PS+shortening/butter) thinned with milk won't need to be refrigerated. The sugar acts as a preservative. I have read though that the chemicals in tap water can sometimes effect the coloring of your icing and milk should be used when making purples because it keeps it from going blue.
I use water in my buttercream unless I have a refrigerated filling then I might use milk in the icing - it's normally whatever I feel like doing at the time. I don't think there's much difference between the two.
I use milk in both my cake batter and icing. I agree with Lisa. The sugar acts as a preservative. I have never refrigerated a cake that contains milk in the icing. If I make a cake the night before I just make sure it is in its sealed in its cake box. I haven't had any bad complaints about the icing or cake.
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