i tried the 1/2 crisco 1/2 butter frosting and am loving it! the texture and taste are sooo much better than the all crisco recipie! i used it for the cake that i did tonight for class tomorrow (last class of wilton I).
but i just realized, does it need to refridgerated? or can i leave it out for say, 10 hrs tomorrow, before class (in my A/C'd office building, of course)?
if i can't, i'll need to leave it at home, run home after work and pick up the cake then backtrack to class. i never thought of this because i've just been using the other recipie and taking my cake in to work with me, then to class afterwards (ugh, it's a pain).
If you didn't use milk in it it will be ok. The only problem you might have is if it gets hot. The butter/crisco will melt easier then all crisco. That is my favorite BC to make but I don't use it much because it melts here in Louisiana~
thanks again TC...off to bed for me (had to check ONE LAST TIME on CC to see if anyone responded ). you're a few hours ahead of me...tsk tsk tsk you need to get to sleep yourself!
It has the same shelf life at room temperatures of below 75F as the all Crisco and water icing, even with cream and milk added to it - 2-3 days, actually longer but that is the Wilton recommendation.
Yeppers like the Turtlelady said, you want to make sure when there is butter in your icing, it stays at a temperature of less than 83F including the humidex. Butter melts at 83F, shortening at between 89 and 99F. Hhmn, I bet humidity isn't a factor in Arizona though!
I use this recipe all the time and I make it with milk. I have never had a problem letting it sit out at room temp. As long as your office has good ac you should be ok.
You'll be fine leaving it out.
Butter can be left out of the fridge for days and still be okay. If it's got milk I'd probably not let it sit out for more than 2-3 days.
Yep, I agree with everyone else about letting it sit out, but I must warn you that if you have "hot hands" like I do, the butter/Crisco frosting seems to melt much faster than the all Crisco recipe does. I use the butter/Crisco recipe practically all the time, but just have to take precautions from keeping it from melting in the decorating bag while I am trying to work with it. Just a thought.
Is there a place to get white butter? Or do you just figure there'll be a slight yellow tint to your white frosting when you make it? I've only done the all crisco recipe. I guess I should practice with the others on cakes that aren't for anyone in particular so i can try other kinds. I'm getting kind of tired of the flavor of the all crisco recipe (but the ppl who eat my cakes are not, so I figure it's because i have them much more frequently than they do).
I have seen on other posts that there is such a thing as white butter, but I have never used it. I dont find that my buttercream has that much of a yellow color to it, and I use brands that are not premium. I mostly buy my butter at sam's club or walmart or BJs.
My 12 y/o is taking a beginning class on wednesday this week. Maybe I'll try it for that since I'll need to make a cake to frost w/her so she can see how to frost it before class. thanks.
You can always add Wilton's Pure White to your frosting if it has a slightly yellowish tint...it always lightens mine up when my butter is a bit yellow.