adven68 Posted 15 Sep 2005 , 12:51pm
post #1 of

Hi there....I made a batch of buttercream a few weeks ago (maybe 4) and found it in the back of my fridge. Is it still good? It is 1/2 Crisco and 1/2 butter but I added 2 or 3 tablespoons of milk along witht he sugar. Do you think the milk would have spoiled?

Thanks!

14 replies
Misdawn Posted 15 Sep 2005 , 1:08pm
post #2 of

I have made BC before with half Crisco half butter, and a few tblspn milk. I kept it in a very well sealed tupperware container and it stayed fresh for quite a while. In fact, I know it lasted at least five weeks, and still tasted like I had just made it. I think it all depends on how well it is stored in the refrigerator.

MariaLovesCakes Posted 15 Sep 2005 , 2:02pm
post #3 of
Quote:
Originally Posted by adven68

Hi there....I made a batch of buttercream a few weeks ago (maybe 4) and found it in the back of my fridge. Is it still good? It is 1/2 Crisco and 1/2 butter but I added 2 or 3 tablespoons of milk along witht he sugar. Do you think the milk would have spoiled?

Thanks!




It won't spoil. I heard something about the high content of sugar takes care of that... icon_biggrin.gif

I mainly use 100% Crisco and keeps well 2 weeks in the fridge and months in the freezer...

adven68 Posted 15 Sep 2005 , 2:49pm
post #4 of

Thanks so much! I think I'll taste it and if it tastes ok then I'll use it. It was sealed well and it only a practice cake. Next time I will stick it in the freezer just to be on the safe side!

icon_rolleyes.gif

SquirrellyCakes Posted 15 Sep 2005 , 3:51pm
post #5 of

Actually, according to Wilton, two weeks tops, freeze it if it needs to be kept longer. Personally I find that I like to stay a bit under that time frame. You have to take your best before dates into consideration, for the milk or cream.
Yes sugar does preserve milk and cream, but I would be really hesitant about keeping this icing that long.
Just my opinion.
Hugs Squirrelly

candyladyhelen Posted 15 Sep 2005 , 3:57pm
post #6 of

I do keep BC for a while. I use if you cup cakes or as a base to color BC for a cake. But I do not use a large amount. I like to use fresh BC for cake orders. I don't think the taste is the same for it after a week or two.

adven68 Posted 15 Sep 2005 , 11:36pm
post #7 of

I would NEVER used old frosting for an order. This was just a practice cake...I tasted the frosting and it was just fine. I think it would taste acrid if it spoiled.....thanks again for all your replies!

SquirrellyCakes Posted 15 Sep 2005 , 11:54pm
post #8 of
Quote:
Originally Posted by adven68

I would NEVER used old frosting for an order. This was just a practice cake...I tasted the frosting and it was just fine. I think it would taste acrid if it spoiled.....thanks again for all your replies!



Hi kiddo,
Just wanted to say, that apparently we cannot always taste the spoiling, that was why I mentioned it. The bacteria can grow and be there, without us tasting it. Some people with compromised immune systems or the elderly or small children, could get sick.
We know you wouldn't take any chances, kiddo, just wanted to make sure you knew this.
Heehee, although sometimes with the really difficult customers.... nah, just joking, haha!
Hugs Squirrelly Cakes

adven68 Posted 16 Sep 2005 , 2:16pm
post #9 of

You're right.....thanks again!

SherisEdibleDesigns Posted 16 Sep 2005 , 9:19pm

If you use 100% Crisco and use water instead of milk, not only will it keep longer in the fridge, but it tends to blend better when adding more water for change in consistency. IMHO but maybe that's just my luck. Thought I'd share the tip.

twindees Posted 16 Sep 2005 , 9:24pm

I also use 100% crisco and water. I love it.

SquirrellyCakes Posted 16 Sep 2005 , 11:47pm
Quote:
Originally Posted by SAD

If you use 100% Crisco and use water instead of milk, not only will it keep longer in the fridge, but it tends to blend better when adding more water for change in consistency. IMHO but maybe that's just my luck. Thought I'd share the tip.



You know SAD, the funny thing is that Wilton actually gives the same two week time limit on keeping the all-shortening and water recipe in the fridge.
Hugs Squirrelly Cakes

wifeshelper Posted 17 Sep 2005 , 1:37am

im not sure how long it would last. but it was great reading everyones answers. my wife doesnt add milk to hers.

ThePastryDiva Posted 18 Sep 2005 , 1:41am

oh,

I have seen bakeries that use the "American Buttercream" white veggie shortening and 10x sugar...and...NEVER put it in the fridge.

That icing will be the only thing, besides those little "love bugs" that came in that Wilton package will survive at the end of time..lol

Those that survive will be eating Wilton Crisco icing and swatting at those bugs--lol

SquirrellyCakes Posted 18 Sep 2005 , 6:24am

Haha,
I just have always found it interesting that Wilton gives the same timeframe for storage of either kind. One thing though, shortening will go rancid as will the icing. So room temperature is a factor. I had this problem during the August blackout a couple of years ago. Yuck! Two containers of shortening, the 5 lb. tubs, rancid.
Hugs Squirrelly

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