Hi,
I'm in the process of decorating a large cake, and instead of using my usual buttercream filling (shop bought) I used a recipe found here. It's half butter and half vegetable fat, tastes great and went on beautifully 
Unfortunately I've just noticed that I'm supposed to keep the buttercream in the fridge until the day the cake's eaten (Saturday) 
- and apart from the problem that the cakes too large to keep in the fridge, I'm also covering it with MMF, which isn't supposed to be kept in the fridge!
I'm worried - will the buttercream be okay so long as the cake is 'sealed' with the MMF? Or is this a disaster waiting to happen?
Help!! And thanks.
I use the 1/2 butter 1/2 shortening bc all the time and never refrigerate my cakes. As far as I know, (and there was a post not to long ago about what icings can be left out from info found on Baking911) there is so much sugar in it that it acts kind of like a preservative. It's all about a fat to sugar ratio I don't understand! But, unless it has a special filling that needs to be refrigerated, a cake with the bc will be fine left out.
HTH,
HeatherMari
Did you use any milk in it? Or just water? I would think if there's any milk that might be the only reason it couldn't be left out.. but I could be wrong on that. I use the wilton BC recipe and I don't refrigerate after decorating a cake.
I did use a tbl spoon or two of milk - but there was a lot of buttercream, so I won't worry. (Actually I've realised I can't worry about it, as I don't have time to start again anyway!)
But I shall make sure to taste the buttercream on the day and make note of any result for future ref.
Thank you for responses though, as you've put my mind at rest
Quote by @%username% on %date%
%body%