I am using a new recipe it calls for butter and milk. I really like the consistancy and flavor it has and it spread so smooth. My question is does anyone know how this holds up? How long it can stay out of the fridge and all that?

Okay I am going to do it. BUMP

This might be helpful:

http://tinyurl.com/g3kss

That helped and as far as I can see I can keep it out for a while, right?
I am dense tonight.

I don't know that I would leave it out with milk in the recipe. I do my wilton recipe with water. I use 1/2 cup butter to the 1 1/2 cup crisco. I leave mine out of the fridge and it is fine. I hope this helps.

I know I normally use 1/2 butter 1/2 Crisco, but I saw this and really like it. I know that you can leave Geneche out I was wondering if anyone knows if this would be the same.

Okay, I am going to do it again. BUMP

My understanding is that all the sugar acts somewhat as a preservative, so that a recipe with some cream or milk should be fine out. (though I do not know if I would let it sit out for days)

I think due to the fact it has milk in it it would HAVE to be refrigerated to remain fresh and edible. I would refrigerate it just to be safer it doesn't take much to whip out the hand mixer and whip it up again before using again

I just was just wanting to know for the time of delivery and eating. I was going to use it on a just the sides and top of a wedding cake. It was really smooth and use the 1/2 butter 1/2 crisco for the decoration. I just didn't want anyone to get sick from the wedding cake.

I have been told that the small amount of milk will not harm anything and it can stay out. I always suggest refrigeration but have had a few people leave it out for days and say it tastes fine and no one has gotten sick.

I use a recipe that is 1/2 butter, 1/2 shortening, 2 tbls heavy cream, 1 tbls milk....and I have left it out for a couple of days with no problem.....as was stated above the sugar sort of preserves or cooks it in such a way that you dont have to worry.