I'm new to crusting Buttercream as I could never find one that was smooth and not too sweet but I finally did!!
i'm just wondering if it needs to be refrigerated? Here are the ingredients:
1 cup salted butter
4 cups icing sugar
4 tbsp 15% cream
is the sugar content high enough to render it shelf stable, or should I refrigerate?
It is shelf stable. BTW: *any* b'cream recipe can be made to crust. It's the ratio of 'fat' to sugar that causes crusting. The *less* fat used the more it will crust. Your recipe has NO flavoring :( I suggest adding 1 & 1/4 teaspoon vanilla, 1/2 teaspoon butter flavoring and 1/4 teaspoon almond for a much better tasting icing.
Sorry - didn't write in the Vanilla! It has 3 tsp of vanilla extract. Just delicious.
I'm an SMBC girl so I'm most comfortable with non-crusting Buttercream but was determined to find one that I liked!
thanks for the response. I am relieved that I can leave it out of the fridge. For up to three days, I imagine? How long can it be left out at room temp?
I wouldn't push it much beyone that. Of course, it depends on what temp you keep your home - what your 'room temp' is. Anything under 75 degrees F should be o.k. for 3 or 4 days.
Thanks! I'm only planning on two days, but there may be leftovers!