Butter Cream Icing/newbie Question

Baking By Qali Updated 13 Apr 2011 , 4:43am by Marianna46

Qali Posted 13 Apr 2011 , 4:01am
post #1 of 3

I am making a cake with a buttercream crumb coat, and a MMF. Anyone know if the cake should be kept refrigerated due to the butter in the BC? If not, how long will it be okay to leave out of fridge?

2 replies
CAKELADIE1 Posted 13 Apr 2011 , 4:26am
post #2 of 3

I freeze all my cakes that will be covered with MMF for at least an hour. The fondant is so much easier to smooth when the icing is not too soft.

Marianna46 Posted 13 Apr 2011 , 4:43am
post #3 of 3

Qali, you might want to chill/freeze your cake after you've crumbcoated it in buttercream and before you put the fondant on it, like CAKELADIE1 suggests, but there's no real reason to keep buttercream refrigerated all the time. The sugar acts as a preservative and will keep the butter from going bad for weeks, even.

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