Is there a misprint on the Whipped Cream Buttercream frosting recipe??? It says DO NOT REFRIGERATE. The frosting may be kept at room temperature for 3 months. OMG, is this a misprint? I can't imagine being able to keep something like this out for 3 months. I've read where the frosting is really good and I thought I would give it a try but I was shocked when I read this. Has anyone left it out for any length of time? Does this frosting pipe very well? Can you make flowers with it? Lastly, has anyone tried substituting half of the Crisco with butter? Thanks so much......
Margie
I don't have any answers to your questions but I'll be watching this post! I've wanted to make it too.
-Krissy
If I do not plan on using my buttercreams right away, I always put them in the refridgerator, it just makes me feel better. I have made the particular BC you are referring to and did put it in the fridge without a problem. Just whip it up again when you want to use it.
I use this frosting a lot. It is easy to pipe, but rather soft for flower making in my opinion. I haven't tried adding more powdered sugar to stiffen it. If I need stiffer frosting for roses, I usually make a batch of regular buttercream. It is shelf-stable, don't know if I would leave it out quite that long. I put any left over in the freezer and then just let it come to room temp when ready to use again.
When thinking of shelf stable products, I always consider if any "cross contamination" may have occurred. Such as cake crumbs or other food items getting mixed in that may not have a long room temperature shelf life. BTW, I used to have a restaurant so had to know about those things. My family calls me the food police. 
Yes I agree with the poster above, whip it again before using.
Is there a misprint on the Whipped Cream Buttercream frosting recipe??? It says DO NOT REFRIGERATE. The frosting may be kept at room temperature for 3 months. OMG, is this a misprint? I can't imagine being able to keep something like this out for 3 months. I've read where the frosting is really good and I thought I would give it a try but I was shocked when I read this. Has anyone left it out for any length of time? Does this frosting pipe very well? Can you make flowers with it? Lastly, has anyone tried substituting half of the Crisco with butter? Thanks so much......
Margie
This recipe came from the Wilton web site. I was the one who posted it there.
I was given the recipe by a friend years ago. The recipe is not complete on this site as far as what you can do with it. Ingredience are correct.
PM me if you would like the original recipe.
To answer the questions.
Q. It says DO NOT REFRIGERATE. The frosting may be kept at room temperature for 3 months. OMG, is this a misprint?
A. NO misprint... It will be fine in a CLEAN airtight container . I put plastic wrap over the to to prevent even a remote chance of crusting.
Q. Has anyone left it out for any length of time?
A. It gets used pretty quick considering the uses when you have the entire recipe. It has set for 2 1/2 monthes once
Q.Does this frosting pipe very well?
A. Great!! Warm hands have never been a problem either. It does have small air pockets so stir on low a bit after it has been made.
Q.Can you make flowers with it?
A. You can and they look OK... But others have said they love them.
Q.has anyone tried substituting half of the Crisco with butter?
A. I haven't but it seems to me in the summer it would NOT be a good idea.
If you do it let us know how it turnes out.
ALL my wedding cakes are covered and filled with this unless noted..
Enjoy the recipe and just a not everyone who has sampled... and there was a LOT in the begining 
....loved strawberry (or any fruit) filling mixed with this recipe over straight fruit filling and if you want a TO DIE for filling mix rasberry filling withthe chocolate version of this filling....
OK I'm on a diet... THIS IS NOT HELPING!!!!!!!!!!!!!!
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