I saw a old fashioned cooked frosting(flour,milk cooked together and then added to butter and sugar) and it is stored at room temperature and should not be refrigerated. For those who have used this frosting, why shouldn't it be refrigerated? would there be a problem if it is refrigerated? and can I use this under rolled fondant? thanks
The rule for refrigeration is the ratio of sugar to dairy. Before you take opinions on CC, this question may be best answered by looking into the .gov sites or the dairy board. If the advice here is wrong, someone could get sick.