Just to be sure, I'd refrigerate it. You never know about the new Crisco.
Good Luck.
There are lots of threads. Crisco changed a few months ago. It has no trans fat in it and that makes it melt at a lower temp. I use half crisco and half butter in my recipe. The first time I noticed it, I iced my cake, put the cake in the car, got to my destination and the side of the cake had lost the icing. I use a little less liquid (canned milk) and add about a tablespoon of corn starch now. Indydebi said she uses 3 tablespoons of dream whip (the dry mix) and doesn't have any problems.
if your room isnt warm enough to melt the icing, it will be fine as long as your filling isnt perishable (fruits, creams, egg yolk curds etc) . even if you have a small amount of milk or real butter in the bc recipe, as long as there is an even balance of fats and sugars, the bc can stay out at a cool room temp (around 68-70 is perfect) for a couple of days. however, if its warm even though it may not spoil persay, like the previous poster mentioned, it may melt.
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