I made buttercream a couple days ago...i left it at room temp...then when i looked at it today...i guess the fat from the butter seperated??? because it has the clear liquid. can i fix this?????
That does happen some times to me; but I don't know exactly what conditions make it happen. Like everybody said, mix it back up.
Sorry to steal your post, but do you guys leave bc made from butter @ room temp? If so how long is the shelf-life?
Thanks!
I have left mine out for 1 week without any change of any kind in the icing. This has further been reported several other times on CC. Don't know how much longer than one week you can leave it out before having to put it in the fridge.
I've eaten cake iced with buttercream up to 5 days after it's been made and not refrigerated. A 15 second trip to the microwave and the cake and bc tasted like new! This is regular ole buttercream though, not swiss or italian meringue. If the buttercream is sealed well, I would think it would taste fresh for at least that long, and would be ok to eat for a few days longer. Remember, lot's of people just leave butter sitting out anyhow, and the sugar in the buttercream really helps to preserve the butter. At least, that's what I've been told when I've asked. I tend to believe it based on my own experiences now.
I, personally, might make my frosting the day before and leave it out and frost and decorate the cake the next day. Then I refrigerate the leftovers. I wouldn't leave it out a week; but I do hear it's OK.
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