Buttercream

Decorating By BeeBakes Updated 29 Jan 2015 , 5:16pm by MimiFix

BeeBakes Posted 29 Jan 2015 , 3:58pm
post #1 of 2

Hi all,

I am new to Cake Central and relatively new to baking as well. I've been doing extensive reading on this site and am so glad i stumbled on to it!!

 

Question is about buttercream.

I have been baking cupcakes and frosting with buttercream (american), mainly use powedered sugar and butter and a little bit of heavy cream or milk. (Occasionally i'll add a higher content liquid like liquer or coffee.. but i'm mainly asking about heavy cream frostings)

 

How long will the frosting be good for? (Like if someone wanted cupcakes for Saturday but had to pick them up Friday will these still be ok?)

-I keep reading that the sugar makes the BC more shelf stable but is it because of the ratio of how much you use? 

 

 

Also packaging in cardboard box vs clam shells is there any difference, in terms of keeping the quality?

 

 

Thanks so much !

1 reply
MimiFix Posted 29 Jan 2015 , 5:16pm
post #2 of 2
Quote:
Originally Posted by BeeBakes 

 

How long will the frosting be good for? (Like if someone wanted cupcakes for Saturday but had to pick them up Friday will these still be ok?)

 

Also packaging in cardboard box vs clam shells is there any difference, in terms of keeping the quality?

 

Your frosting should be fine the next day. For your long range peace of mind, do some shelf life testing. Make up a few cupcakes and try them after one day, two days, etc. See what you think. Heavy cream makes a delicious buttercream, but it shortens the shelf life, as opposed to using water.

 

Also do testing in cardboard and clamshell containers to see if there's a difference. I use both, but always set them in large plastic bags if they will not be eaten the same day.

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