Topic: making class buttercream icing with milk or water..
jpell 10/24/2010 9:10 PM
LisaH 10/25/2010 9:07 AM
Personally, I find NO difference in the taste or texture. I always use water because with no dairy in the icing - it lasts longer. Some people say that certain chemicals in their water mess with the colors but I have never found this to be true for me (and I have lived in a lot of different areas). So, I have never found any reason to bother with milk. I'm sure others will disagree.
jpell 10/25/2010 9:35 AM
hartleyflats 10/25/2010 12:39 PM
I have to agree with Lisa. There is absolutely no difference in the outcome of the class buttercream using milk or water (I've done both just to see). The only difference is you'd have to refridgerate your cake if it has dairy in the frosting...you don't with water. I have also found no truth to the chemicals in water messing with the colouring and I've been on both municipal water and well water.
conlin664 10/25/2010 2:49 PM
cake-angel 10/26/2010 3:09 PM
The difference with milk or water has more to do with taste and texture. Milk can add a slight bit of creamy taste to the icing. With water extracts stand out a bit stronger. Milk seems to subdue the extracts slightly. Also because there is more than 40% sugar in the recipe it is considered preserved and the use of milk in the small quantity does not change the storage reccomendations of the icing which is officially - 2-3 days at regular room temperature, 2 weeks in the frige and 3 months in the freezer. :-) That is for using an all shortening based buttercream.
Hope that helps!
Hope that helps!
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more