I am trying to compile my own 'dummy, here's how to bake' binder (I''m the dummy, btw lol) and I'd like to know if anyone has a list or spreadsheet of frostings and icings and how long they keep -- and whether to store at room temp or in fridge. Hope to hear...
Thanks!

Here's a webpage that really helped me!
http://www.baking911.com/decorating/cakes_buttercream.htm
This is how I found out that I didn't need to put my frosted cakes in the fridge

Serious_Cakes -- I tried the link and it didn't work could you please try listing it again ? Thank you!!

Bump!
Had some IMBC in the fridge for about 2 weeks, seems ok but I'd like to know the shelf life?

I found a listing of this in one of my Wilton decorating books. Probably didn't cover everything, but definately helped me out quite a bit as far as knowing a little bit more about some of the icings as well!

Anything left in the fridge after a week toss. If you plan on keeping for over that freeze it.

As far as a list of frostings. There are numerous frostings, then there are variations of those. the list is endless. Can you be more specific, or do a search on CC, and grab some printer paper

Mike

This is weird, it won't let me link the page! It's from baking 911 but everytime I try to post it the baking 911 part disappears from the web address
Anyway, here's what she says about regular buttercream:
Question: Why doesn't buttercream made with butter, powdered sugar and a small amount of milk need refrigeration?
Answer: Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control"

I personally will leave my cakes at room temp without any problems, even though I use cream in my frosting.

About meringues:
Cooked meringue can be refrigerated for several days or frozen for 6 months. Therefore, it can stay out of refrigeration for 2 hours on the cool side of room temperature. If you do, be sure to allow the buttercream to come to room temperature, then whip it with an electric mixer on medium speed until it is once again thick, smooth, and shiny and returns to its original volume

Mike,

There are several articles on the Net which convey the theory that sugar can act as a preservative. Most of them require a college degree to understand. Some of them even diagram the sugar molecule.

I used the phrase "sugar as a preservative" in AltaVista.

Instead, I am including this article from www.jelly.org which simplifies the explanation, so we can all understand it.

http://www.jelly.org/myths.html

You will find the answer you seek in paragraph 3, under the title "Why Sugar Is Used In Making Jellys, Jams, and Preserves."

On the other hand, if you do your own research, and find evidence to the contrary, I will be more than happy to read what you have found.

It is my belief that we are all entitled to express opinions here, as long as they are backed up with facts.

Theresa

Try this link, taking out all the stars.

http://www.*baking*911*.com*/decorating/icing_glaze_choices.htm

lol-thank you bakinggirl! I thought I was going crazy, I edited my message 3 times trying to get it to post!
My husband brought up this point about sugar as a preservative, 'How many times have you seen a lollipop get moldy?' And what about caramel that uses both milk and sugar? It's the high amount of sugar that binds the water.

Theresa,
Why does jelly go bad, get furries growing, in the fridge after a lil bit. With jams, jelly. I can see it. My thinking is all that changes when you introduce a fat, and a protien to it. Then with sugar being hygroscopic, that would give the fat, and the protien moisture it needs.

The reason I'm asking is I don't know.

Mike