Can anyone tell me whether SugarShack's buttercream can be kept in the open. ie no refrigeration required. I see it has powdered creamer? (dairy?)
I'm looking for a buttercream that can withstand high humidity and temperature AND has no eggs/meringue. Birthday kid is allergic to eggs. Essentially I'm using this buttercream as a crumb coat under fondant. I'm guessing I need a buttercream made out of shortening ( I have access to crisco)?
I welcome any advice!! Thanks so much!
I have left it in the open without a problem, but make sure to use the non-dairy creamer. I use the powder and mix equal parts powder with hot water to get what I put in the frosting. I have also made this with crisco and hi-ratio. I prefer hi-ratio for taste but for a crumb coat either would work, but make sure to get the Trans-fats kind of crisco.
no refrigeration needed if made via my recipe! HTH