Whimsical Bakehouse Frosting....how Long???
Decorating By angelas2babies Updated 15 Mar 2006 , 3:57pm by vetty
I made a batch for the first time about three weeks ago...(very light and smooth...delicious) and stored it in the fridge thinking I would be baking a cake and could use it, but since I'm in course II and don't need a cake until the last class I haven't used it. I wanted to bake a cake tomorrow and was wondering if it's still okay to use??
I tasted it, and it tastes fine...is three weeks too long? I think the cutoff is 2 weeks, right? Just hoping someone has some insight.
Thanks!
Angie
I think you are fine to use it, as long as you tasted it and it was fine, you obviously haven't kealed over yet !
I have used it over 2 weeks, but not quit 3 and it still tasted fine. I stored it well so it would not pick up off flavors or odors from the fridge.
Thank you for the response....I'm still standing. I stored it well, and there aren't any ingredients in it that would make it spoil, so I was just wondering if it was more a matter of the texture breaking down. I guess I'll do a small cake that I have in the freezer and see how it comes out.
Thanks again.
Angie
Whimsical Bakehouse Buttercream
In the bowl of an electric mixer,stir together:
6 cups of Confectioners Sugar
1/2 teaspoon salt (can be added to the boiling water later on)
1 teaspoon Vanilla Extract
With a whisk attachment,add and whip at low speed:
1 cup of boiling water(3/4 cup on hot days)
Whip until smooth and cool
Add:
2 3/4 cup high ratio shortening or regular shortening
6 ounces( 1 1/2 sticks) of butter slightly chilled cut into small inch
pieces. ( If you used salted butter, omit the salt)
On med-high whip until light and fluffy and it
will have doubled in size (10-20 minutes)
Yields 9 1/2 cups
It comes out very light and fluffy, not very stiff at all, and does not crust. It's one of my favorite recipes I discovered on this site.
And..the other good news is that I'm losing my mind and that I didn't make the buttercream 3 weeks ago...it was 10 days ago. I need a vacation.
Good luck with the recipe. Hope you like it. It's always good to have a couple of different options with frosting. Different people prefer different textures. Good thing my husband's friends have volunteered to be my taste testers!
Angie
i think somewhere in the book it tells you how to store it and how long. Fearlessbaker
The book says to store it up to two weeks in the fridge, tightly covered. Just pull it out and re-whip it, that should help.
I've stored it for ever and it still tastes good!! It has a high content of shortnening so..
Just an FYI on the recipe. It says you can add the vanilla to the boiling water later. This isn't a good idea since Vanilla is made with alcohol so all the alcohol will evaporate in the hot water and you will lose a lot of the vanilla taste. (gotta LOVE Alton Brown.)
another question about this buttercream.......once the cake is frosted with it, can the cake be left out in room temperature?
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