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Discussion Forum

Topic: making class buttercream icing with milk or water..
jpell 10/24/2010 9:10 PM
I am wondering, on the buttercream icing instructions, it says either milk or water.. I've been using the teaspoons of water, but can someone tell me what the difference is if i use milk instead?
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
Thank you so much for letting me in on the scoop! I have not found a difference in the colors with using water either...
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 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
My instructor said to use water with the white buttercream and milk if you make the chocolate buttercream.
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!