Use heavy cream instead of milk

Have you ever questioned why sometimes homemade frosting falls short of bakery icing? You'll be pleased to find that heavy cream is the essential ingredient substitution that consistently gives the frosting a thick, bakery-like texture. You will notice a noticeable difference if you use heavy cream to make your frosting creamy rather than milk. In addition to having a richer flavor than milk, it also has a better consistency. The heavy cream is less likely to thin out the frosting too much because it is on the thicker side.

The product's high butterfat content is to blame for its superior taste and texture. It makes sense why there is such a pronounced discrepancy between milk and cream as milk has more than 30% less butterfat than cream. Because you don't need to alter the recipe's quantities, the move is simple. To achieve this, simply replace the entire amount of milk with heavy cream.