Help With Shelf Life For Icing

Decorating By ccc1234 Updated 14 Dec 2009 , 2:39am by JanH

ccc1234 Posted 13 Dec 2009 , 11:53pm
post #1 of 2

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

1 reply
JanH Posted 14 Dec 2009 , 2:39am
post #2 of 2

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:


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