I am trying to make my first cupcake cake. I am using the buttercream transfer that Cali4Dawn posted instructions in the articles section. I made the buttercream frosting that she recommended but I have a question on how to store it or if i need to use it right away.
I know there have been some posts that say it can be stored for days or weeks, depending on which recipe you use.
If anyone has used Cali4Dawn's recipe, can you please let me know how long it can be stored and how it should be stored?
It lasts forever plus 3 days--- really! Well, almost.
I provide 2 different recipes. But both will last the same amount of time. Store in an airtight container. I have containers just for icing so the icing doesn't pick up other left-over smells. I use the Glad containers.
Store in a cool non-refrigerated place (no warmer than 65 F) for a couple of weeks. Store in the fridge for at least a month or two. I've never seen it go bad. But the longest I've saved it before using it all is 2 months.
You can also freeze it for months.
So, how do you like recipe?
Thanks for the quick response. I love the recipe. My testers(kids) loved the taste. I will try to post a picture of the cake in the next week or so.
Consider it done!! For everyone else, here are the recipes:
I do want to point out the first recipe was given to me when I was looking for a great chocolate icing recipe. I did create it.
They are both super simple. I use the first one for the majority of decorating (it's much less greasy and much more creamy on your tongue. However, it is a but soft for roses and other flowers that really need to hold their shape. So I modified it for that type of decorating. I use the first version for BCTs.
1-1/2 cups or 3 sticks butter- soft
1 cup shortening
2 T flavoring (I use butter because thats what I like)
2 pounds powdered sugar
1/2 cup or 1 sticks butter- soft
2 cups shortening
2 T flavoring (your choice- I use butter flavoring to make up for the lost real butter)
2 pounds powdered sugar
What do I need to add to the buttercream icing recipe to make it Chocolate Buttercream?
The recipe I was given (which is totally fantastic) was to take this BC recipe and add one batch of ganache. Talk about heaven!!
The ganache recipe for this icing I use is:
12 ounces semi-sweet chocolate chips
12 ounces whipping cream
1 T butter
After it cools to room temperature and still pourable, add it to the buttercream. Mix until well blended.