Storing Leftover Icing...how Do You Mark The Containers?
Decorating By auntsushi Updated 30 Sep 2006 , 12:28am by auntsushi
I'm new to all of this so bear with me!
I've found after a month or so, I have what seems to be endless amounts of leftover icing in my fridge. I don't want to throw it away because I know it will keep for some time, but then again, I forget how long it's been in there.
Anyone have suggestions on how to mark the containers with dates and what it is?? I don't want to use anything permanent because I want to reuse the containers. Does anyone use a lable maker or are there temporary markers out there somewhere?
Thanks as always.
I just stick a piece of that blue painters tape (because it's low adhesive) on it and mark with a black sharpie. I put " BC 1/2 butter1/2 crisco 9-26-06" Or whatever the icing may be........I always put what type because I don't always use the same recipe, this way if I need a little more white of a certain icing I know that I'm not mixing in 1 cup of a different type of icing that might not match up. I like the painters tape, it's sticky enough to adhere but not so sticky that it's hard to remove or leaves any sticky residue behind on my container. Oh and when I put my icing in a tupperware, I cover the surface of the icing with plastic wrap right up against the icing and then put the lid on and squeeze the air out by lifting the corner of the lid slightly while pushing down on the top.
Thanks so much !!! I'm not sure why I didn't think of masking tape or painters tape (duh!). And, yes, I was thinking of writing the type of frosting, too, cuz I make different kinds also. I was starting to get REALLY confused about what I had in the fridge and when it was made (ugh!). Anything we can do, as you know, to make our cake decorating life easier is a REAL blessing !!
Thanks again!!
I use address labels and stick those on my containers. I write the consistency and flavor on the label (Thin Lemon). I don't bother writing the date because I don't use butter or milk in my buttercream. I have kept my buttercream in the fridge for months without a problem. Before I start a cake project, I just check what is in the fridge by smelling it. If it still smells like frosting, then I put it back and it can be used. Obviously, if it smells funny, or I'm not sure I let it sit at room temp for a few hours and smell again. If it's bad it gets tossed, if it smells fine it goes back in the fridge.
Just remember to pull the address labels off before washing - they are HARD to get all off when they get wet.
~Chelle
Chelle, your post brings up a question:
Have you noticed that when you add food coloring to buttercream, it gets bad more quickly than plain white, uncolored, buttercream??? Has anyone else had this happen??
This seems to be the case with mine...hmmmmm.
(I use Americolor paste, and CK paste foodcolorings)
Just curious!
Aunt Sushi-- I do the sticky note with tape thing, kind of like KHalstead! "Type of icing/date"
Lindsay
Lindsay,
No, I haven't noticed. I also don't think I've ever had BC go bad on me. Either I'm lucky or I use it too quickly. But I know there are some I've had in the frig for at least a couple of months at a time.
~Chelle
P.S. I use mostly Wilton colors, except for red and black - those I use americolors for.
Sticky notes - why couldn't *I* think of that? (duh again!) I use them every day.
And I like the idea of putting small amounts of leftover icing in saran wrap. Then I can just pop it out of the fridge and stick it in a piping bag if I store it right (like the suggestion that someone had a few weeks ago). Plop the icing on the saran wrap and kind of roll it in a cylinder shape with one end opened (or folded over). All you have to do then is slide it in the piping bag and doodle away.
Thanks everyone. Great tips.
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