Question About New Icing Recipe 0 Transfat

Decorating By dshlent Updated 28 Jun 2007 , 4:51pm by kerri729

dshlent Cake Central Cake Decorator Profile
dshlent Posted 27 Jun 2007 , 1:43pm
post #1 of 4

In the recipe it calls for butter... Is that real butter or stick margarine? What brand of butter/margarine works best. I've always used all crisco. Also since you use milk how long can the cake go without being refrigerated?

Thanks,
~Heather

3 replies
snowshoe1 Cake Central Cake Decorator Profile
snowshoe1 Posted 27 Jun 2007 , 2:07pm
post #2 of 4

I always use real butter when a recipe calls for butter. I have found there is not much difference in brands so I purchase whatever is on sale.

Regarding refridgeration, I have seen posts from people who leave their cakes out for days; but I refridgerate when perishable ingredients are in the icing but I will leave it out for several hours when there is an affair without somewhere to refridgerate.

JanH Cake Central Cake Decorator Profile
JanH Posted 28 Jun 2007 , 1:32am
post #3 of 4

Here's a handy safe storage chart for frostings and fillings:

http://tinyurl.com/ymqp6x
(From Sarah Phillips of baking911.com.)

HTH

kerri729 Cake Central Cake Decorator Profile
kerri729 Posted 28 Jun 2007 , 4:51pm
post #4 of 4

I always use butter, I will not allow margarine in my house for anything. But then again, look where I live........Dairy state? icon_rolleyes.gif

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.