I made a BIG batch of IndyDebi's BC on 7/31. It has been in a sealed container at room temp since then. I've used it for cupcake and it looks/tastes fine.

Just wondering how long it will last? I have 2 big cakes for 8/20 & 8/21. I was hoping to use it for all the batches of accent color that they will need.

TIA

Kristy

I've used it 3 weeks later, but I kept it refrigerated. Maybe she'll see this and chime in...

I am impressed that you can keep it that long, my kids would have found it and finished it by now!

If you are worried, I am pretty sure you can freeze it. I have not actually done it with hers (even though it is the recipe I now use), but have tried it in the past when I was still using the Wilton student recipe and it worked fine. It is a good way to keep leftover colored bc.

I've seen Indy post that it sits out on her counter until it's gone. I think she's said for a week, but don't quote me. Crisco based frosting is very stable, and sugar is a natural preservative.

You can freeze it definitely! I would, just rewhip after it comes back to room temp!

I was hoping to avoid freezing it. I need it next Th/Fri and planned to get all the color mixing done early in the week. I have 2 big cakes and I'm trying to schedule all the work so that I don't make myself too nutty.

The commercial BC I get at the bakery is stable at room temp for what seems like FOREVER (months, not weeks).


hmmmmm???? fridge??? freezer???? leave it out????

Kristy

I have some in an airtight container on my counter that was made 7/30. It is still perfectly good in taste and consistency. Hope that helps!

I am glad that I read this post because I am always afraid to leave it out for fear of spoiling. If I have leftovers, typically I freeze them unless I plan on using them within the week and then I will just pop it in the frig. Thanks!!

I have kept it for two weeks or better at room temperature. I do believe that Indydebi has said the same. I just give it a good 'stirring' before using. I don't ever refrigerate it.