Icings And Fillings That Don't Require Refrigeration

Baking By patty7276 Updated 24 Feb 2008 , 12:05am by pottedmeatchunks

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patty7276 Posted 23 Feb 2008 , 6:40pm
post #1 of 2

I have purchased several books by well known decorators, all of whom use buttercreams with egg whites. as a home baker these aren't practical--don't have professional refrigerators and i don't think you refrigerate fondant covered cakes due to moisture issues. so i haven't tried them due to the food safety concerns. i'm not crazy about the "crisco" icings we used in our wilton classes. does anyone know of a good alternative? same problem with fillings. most yummy ones need refrigeration. what do people use that don't require refrigeration?

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pottedmeatchunks Posted 24 Feb 2008 , 12:05am
post #2 of 2

i use the wilton half butter half crisco recipe, not sure if it's the same you use in class. I leave it on my counter for up to a week without problems. ganache is also an option. because the cream is cooked it is shelf stable. also do a search on these forums for rich's bettercreme I think it's called. What's the problem with refridgerating fondant-covered cakes? I have done this a couple times before.

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