Hi everyone, I use the wilton receipe with meringue powder to do my buttercream icing (chocolate bc too) and I use high-ratio shortening. For how long can I store the Icing, and do I leave it room temparature or in the fridge?????? Im tire of doing a batch every time I have to make a cake. Thanks for looking
The frosting (class b/c) should be fine on the counter for weeks. For longer term storage, I'd opt to refrigerate...
IMHO, the Wilton recipes don't make best use of hi-ratio shortening.
Here are some other hi-ratio shortening based American b/c recipes you might like to try: