I'm sure this has been asked a million times....but can I store my buttercream icing? If so...how and how long? I want to make some up today to practice my roses.....but don't need icing until tomorrow!
You can store the crisco/water version on the counter for a couple of weeks or in the fridge for a couple of months. You can also freeze it.
I don't know about the milk and butter though I guess it would be about the same.
You can store the crisco/water version on the counter for a couple of weeks or in the fridge for a couple of months. You can also freeze it.
I read that the crisco/water version is only good for 2 weeks. I hope that is wrong. Our Class 1 instructor said it should last all month for our roses. I am keeping mine in the fridge, just in case.
I took a non-Wilton course about 13 years ago and the lady gave us her recipe using crisco, 10x, water and flavoring and told us it kept 6 weeks in the fridge. I've never kept it more than 3 weeks however.
I have used buttercream recipes with water no butter and butter with milk. I kept the water no butter recipe out on the counter for 2 weeks in a storage container of course. It tasted just fine after two weeks. I store my butter with milk recipe in the refrigerator for up to 2 weeks and it still tasted great. Always stir or mix your icing after storage before placing it on the cake.
I have had my buttercream sit for almost a month and it will start to seperate a bit but stir it up and it is fine. How long does your crisco sit or sit on the self at the grovcery store. There is nothing in the icing that will go bad unless you use milk and let it sit out. The milk will sour because it is not cooked. I always use water and don't have a problem.
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