I hope someone out there knows the answer.
I made the icing, and iced my cake. Is it ok to refrigerate now that it is iced, or will that ruin the taste.
Thanks a whole bunch for replying

I use this recipe all the time! Yes you can refridgerate it! Just bring it to room temp before serving

Yep, refrigerate away. I used that icing on my Palm Sunday cake and refrigerated it as the filling was cannoli cream and it was fine and tasted great. Of course it does change the texture a bit, like the difference between room temp butter and refrigerated butter, but the taste is still great. If you want the texture to be softer, just bring it out of the frige a bit earlier than you plan on serving it.

HTH

THANKS....it's almost dinnertime. You guys saved me

cannoli cream....that sounds yummy is it a custard?

Is the Cannoli Cream a sturdy enough filling for stacked cakes or will they slide around?

I've yet to have a problem with anything sliding, but then I've only used it in one stacked cake: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=453263.

The original cake I mentioned (with Toba Garrett's French Vanilla BC) is this one:http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1200098.