I had to add 3/4 extra milk to the recipe which brought it up to about 1 3/4 cup milk. I am putting it on cupcakes and so I needed it softer. Should I refridgerate this with all the milk? If I do when I take it out do I need to mix it again?

PS: I think I had to add the extra milk because I used Sweetex instead of crisco.

Any help appreciated!

it should still be fine, theres still a boat load of sugar in there. i wouldnt worry about it.
xx

You will be just fine. We need a pastry chef to explain it - but somehow the sugar stops the milk (and butter if you use butter in other recipes) from going bad out at room temp.