okay, this may seem like a silly question but does a buttercream that was made with some milk in it, need to be refrigerated?
Also, would you pass on your favorite BC recipe. One that is NOT sugarshacks! Thank you. Looking for one that crusts enough to smooth but also doesn't turn hard as a rock in the end!
as always, thank you all so much
I use 1 c. butter, 1 c. Crisco or GV shortening, 2 lbs sifted ps, 1 T. vanilla, 2 T. meringue powder, 3-4T. water - adjust extract according to desired flavor. I've read posts on here that say it is okay to use milk in place of water b/c the sugar acts as a preservative and I have used milk w/o issue but when I think it will be out more than a few days, I use water just to be safe. This icing crusts enough to smooth with Viva, but is still creamy to eat.
thanks for the recipe...
do you have a specific way to make it? or is it a dump and mix type recipe?
Uses milk ... I never refrigerate it .... I store it in an acrylic container on my counter .... holds up for days and days ... and days.