Red Velvet Cake, Dont Want To Use Crm Cheese Frosting

Baking By madras650 Updated 11 Jun 2009 , 4:25pm by Delie

madras650 Posted 10 Jun 2009 , 4:55pm
post #1 of 3

I need a shelf stable filling for a RV cake. It will be sitting out for 4 days while it's being made. How do you feel about regular vanilla buttercream frosting? Any other ideas?

2 replies
CakeLadySKB Posted 11 Jun 2009 , 1:50pm
post #2 of 3

Re: "It will be sitting out for 4 days while it's being made."

If you plan on eating it, I don't recommend leaving it sitting out (unrefrigerated) for 4 days.

Re: "...vanilla buttercream frosting"

Buttercream frosting can be stored at room temperature for up to 6 hours, after that it needs to be refrigerated (up to 1 week) or frozen (up to 8 months).

You can find a stable vanilla buttercream recipe at the link below. But, the storage requirements is as stated above. The stability of this buttercream is that it can hold up in warmer climates and it is firm enough to use to pipe decorations on a cake.

Delie Posted 11 Jun 2009 , 4:25pm
post #3 of 3

Many people use a Mary Kay icing (don't know how it got that name) on Red Velvet cake. Here is a version: Hope the link works. If not just search for "Mary Kay". Sitting out for 4 days may push it over the edge, however.

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