Question - how can I stop frosting from melting? More so the vanilla frosting? I have noticed that once I put my cupcakes in a cake pan with a lid for storage the vanilla/white frosting tends to melt after a day or so. It does not seem to effect the chocolate. Any idea's? Should I not be storing them in a cake pan with a lid, should they remain in the fridge until ready to serve? So many questions....
What kind of frosting are you using? Is it an all butter buttercream, does it have crisco, or is it a whipped frosting?
I keep my cupcakes in the refrigerator until about an hour before I use deliver them. Leftovers go back in the fridge, and get used within a couple of days.
I've never had a problem with my frosting melting, but when I put toppings or candy on my cupcakes and leave them out too long, the candy does melt.
I usually use a buttercream, but when I am lazy, I use vanilla frosting in the can. and it seems to be what's in the can that will begin to melt. Guess I should just stick with making my own frosting.
Thanks for your help!