Try this one:
1 c. shortening
1 lb. powdered sugar
1/4 c. milk
1 tsp almond extract (pure)
its yummy
Do you have to refrig when using milk.. I would like to try the Dream whip with milk, but see no references to having to refrig...
Sounds yummy
This can be refrigerated if you want to. I cover it with a damp paper towel and then put a lid on it. Somewhere I read that the sugar "balances" out the milk issue so it doesn't have to be put in the fridge.
BCs w/butter &/or milk do NOT have to be refrigereated. Sugar is a preservative there by eliminating the need to refrigerate. It will keep for a couple of weeks at room temp as long as it is not HOT. There is nothing wrong w/frig'ing but it is not needed. If you do choose to frig it, let it sit at room temp for about 30-60 minutes before re-whipping to use.
Hmm superstar, I usually make IMBC and use liquor for the only flavoring, but the OP wanted butter free. Bummer, cuz in my book IMBC with any liquor is the VERY BEST!!!!!!!!!!!!! And everyone brags about how good my cakes taste and they adore my frosting.
kakeladi- I love your post on to fridge or not to fridge. What about a bc that has cream cheese, butter and shortening. Would this work under fondant and as a filling for a day or two? I wish I knew the "rules" better as to what can be used with out refrigeration and what can.
Kristina
Cream cheese is not shelf stable.
However, adding sufficient powdered sugar (which is hygroscopic or moisture absorbing) to cream cheese will control the "water activity" so that it is shelf stable for a time.
The problem is that not all recipes contain the minimum required amount of powdered sugar (for controlling water activity). (And "guessing" if your recipe does could have serious ramifications...)
A similar example would be most b/c's which contain butter and/or milk or cream (in small amounts) and lots of powdered sugar.
The powdered sugar controls the water activity in the butter and/or milk or cream in the mixture.
Butter and margarine are both 80% fat and 20% water, while shortening is 100% fat, so the large amounts of powdered sugar in most American b/c recipes easily controls the water activity.
Cream cheese must be at least 33% fat and not more than 55% water - so the amount of powdered sugar necessary to control water activity is much greater:
http://homecooking.about.com/l.....21602a.htm
(Low fat cream cheese would then require even more powdered sugar for stabilization.)
HTH
You are amazing. Thanks for sharing all your knowledge with me. For now I guess I will stick with my ol' stand by BC. When I get more time (wedding is Sat) I will play around with Toba's and Indy? BC recipes. Thanks again.
Kristina
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