Whipping Cream, Half & Half In Buttercream
Decorating By gourmetcakes Updated 6 Oct 2007 , 1:11am by JanH
Does anyone use whipping cream, half & half or heavy cream in place of milk or water in their buttercream.
The recipe below is the exact recipe I use, except when Crisco went 0 trans fat, I switched to Walmart Great Value....now, they are changing that to 0 trans fat as well. I want to go back to the recipe below, but thought putting a fattier liquid in would help with the 0 trans fat issue. I guess I am still a little afraid to use the new Crisco.
http://www.cakecentral.com/cake_recipe-4553-0-0-Trans-Fat-Crisco-Buttercream-using-Butter-and-Crisco.html
Thanks, in advance, for your help.
I use whipping cream most of the time in my BC! Makes it light and fluffly, crusts well and the sugar content acts as a preservative so no need to worry about that little bit of dairy in your BC. If I don't have cream on hand, I grab the 1/2 & 1/2!
Fat and transfat are molecularly different, so I don't know that that would help.
I have used whipping cream in place of milk - but I use Sweetex, not Crisco.
Several people have had lucky using Indydebi's buttercream recipe which calls for Dream Whip. I tried it the other day and liked it much better than the recipe I was previously using.
I use half crisco and half butter along with canned milk for my liquid. I usually add a little cornstarch to mine too and have had no problem since doing this.
Milk fat does affect how a b/c will crust:
http://tinyurl.com/ywtr3e
(from Sarah Phillips of baking911.com.)
Taking Tami's b/c from crusting to non-crusting:
http://tinyurl.com/2hdzss
(from Sarah Phillips of baking911.com.)
Changing from Crisco to Sweetex:
http://forum.cakecentral.com/cake-decorating-ftopict-464693-.html
indydebi's b/c recipe:
http://forum.cakecentral.com/cake-decorating-ftopict-457743-.html
HTH
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