Buttercream?????

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

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 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 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 Posted 27 Feb 2009 , 3:41am
post #4 of 5

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

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

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