Refrigerate My Almond Butter Cream Icing?

Decorating By CraveBakery Updated 27 Jul 2010 , 6:28pm by PiccoloChellie

CraveBakery Posted 27 Jul 2010 , 1:17am
post #1 of 5

Ok I just make double almond butter cream icing. (no milk) do I need to refrigerate? The last time I did, I put it in a glad lock container, and the next day my icing tasted like it was refrigerated. I'll be using most of the icing by Friday.

4 replies
PiccoloChellie Posted 27 Jul 2010 , 2:01am
post #2 of 5

What recipe did you use?

indydebi Posted 27 Jul 2010 , 2:15am
post #3 of 5

My icing uses milk and I dont' refrigerate. The sugar stablizes the milk, which is why it doesn't spoil.

CraveBakery Posted 27 Jul 2010 , 12:03pm
post #4 of 5
Quote:
Originally Posted by PiccoloChellie

What recipe did you use?




I used unsalted butter, sugar, vanilla, and almond extracts. a little water. dash of salt.

PiccoloChellie Posted 27 Jul 2010 , 6:28pm
post #5 of 5
Quote:
Originally Posted by CraveBakery

I used unsalted butter, sugar, vanilla, and almond extracts. a little water. dash of salt.




It'll be fine at room temperature for a few days. thumbs_up.gif

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