Does using milk in an uncooked icing shorten the shelf life of the product? I need to make lots of cookies. I have a fear of decorating them ahead and the icing being bad.
Ok well this is what I was told.. I used a BC with heavy whipping cream in it... off the cake/cookies in a covered container it can sit out for 2 days... then stored in the fridge
But I have had no problems with keeping the cake out for several days.
As I have read many times before the sugar in the recipe does something to the milk products making them a little more durable to store outside of the fridge.
have a great day
I agree with wgoat ~ I never have any problem leaving buttercream (and I use ALL BUTTER, no Crisco) out on a cake for several days. I have tried a slightly different variation to my buttercream recently ~ instead of using milk, I have used a 1 to 1 ratio of plain coffee creamer to hot water, and added that in by the tablespoons to my buttercream. Creamer won't spoil, so I am safe on all accounts. (I think it also adds a bit of richness to the buttercream.)
I also agree with Starkie
I LOVE using creamer in my BC now !!! (THANK YOU SUGARSHACK )
cheaper also... whipping cream is SOOO expensive now
Here's a great thread on explaining the milk to sugar ratio and what it does to stabalize it
JanH found it
Thank you to all who answered. My cookies are for a baby shower that will have multiple moms to be. I didin't want anyone getting sick.
Would you use the creamer substitute in Toba Garrett's Glace' Icing? It calls for 3/8 cup milk.