Buttercream?????

Baking By samantha22c Updated 27 Feb 2009 , 7:47pm by JanH

 samantha22c  Cake Central Cake Decorator Profile
samantha22c Posted 26 Feb 2009 , 11:22pm
post #1 of 5

I made a frozen buttercream transfer on top of a cake and then covered the entire cake with the same buttercream. The recipe is half butter and half shortening. Do I have to keep this in the fridge?

4 replies
 ClassyMommy  Cake Central Cake Decorator Profile
ClassyMommy Posted 26 Feb 2009 , 11:35pm
post #2 of 5

The recipe that I use has both shortening and butter in it, and the pro that I know that uses it says that it doesn't need to be refrigerated. Did you use heavy cream in the recipe? That needs to be refrigerated.

 AznZulia  Cake Central Cake Decorator Profile
AznZulia Posted 26 Feb 2009 , 11:45pm
post #3 of 5

If your fridge is cold enough, your buttercream can keep for months till you finish it. Please keep in a good tupperware container.

 samantha22c  Cake Central Cake Decorator Profile
samantha22c Posted 27 Feb 2009 , 3:41am
post #4 of 5

No I didn't put cream or milk in it. thanks.

 JanH  Cake Central Cake Decorator Profile
JanH Posted 27 Feb 2009 , 7:47pm
post #5 of 5

Why American b/c's with small amounts of milk/cream and loads of powdered sugar don't require refrigeration:


Here's the science.

Water activity & microbial growth:
(Prolonging Bakery Product Life.)

http://tinyurl.com/6fbkcz

WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:

http://tinyurl.com/bmsato

Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)

http://tinyurl.com/csu2b9

Shelf stable cream cheese icing:

http://www.cakecentral.com/cake-decorating-ftopict-582561-.html

HTH

Quote by @%username% on %date%

%body%