Bc Icing Made With 1/2 Butter, 1/2 Crisco...
Decorating By SJerseyMommy Updated 15 Apr 2006 , 6:56pm by Cake_Princess
Do I have to refridgerate it?? I usually do an all crisco icing, but today I'm trying the 1/2 butter.
Help!
Thanks
Andrea
I don't know if you have too but I do so the butter don't break down I just put it in ziplock frezzer bags date it off into the fridge. However i did leave some out for a week and it was ok but it was cold that week hth
If I make to much BC I put in in the fridge. Then when I need
it again I let it sit till it gets to room temp. and put it in
the mixer for a minute.
If your meaning once you put in on the cake, I put mine in the
fridge. Then take it out in time to come to room temp before it
gets served
Darren
no, as long as you don't use milk for the added liquid I wouldn't. as a matter of fact I had some sitting out for about 2weeks covered in a tupperware bowl and I just had to stir it a bit before using it again.. are you using salted butter? the salt will also help to preserve the frosting..
no, as long as you don't use milk for the added liquid
This is not true. The icing sugar will bind the water molecules in the milk and the butter (made from milk) in such a way that prevents or slows down mold or bacterial growth. In addition the milk content is almost negligible. You should be more worried about the cake spoiling than the icing. The moisture content in the cake is higher and therefore more water available for mold and bacterial growth leading to spoilage.
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