Poll: Refrigerate Or Not?
Decorating By gr8_seamstress Updated 19 Jul 2008 , 6:11pm by Sugar_Plum_Fairy
That is the question.........When using milk in Buttercream................
Who stores thier Buttercream in the refrigerator?
Who leaves it out at room temp?
There is enough sugar in your BC to keep it stable at room temp. You can leave it out... 
For decorators icing I use the half and half and refrigerate. When I am ready to use it, I allow it come to room temperature. Likewise with my SMBC.
I have adjusted my recipe to include the non-dairy coffee creamer like Sugarshack uses, but I still refrigerate. I do allow it to come to RT when I am ready to use it and then once the cakes are finished, back in the fridge they go!
Room temp here. I use whipping cream instead of milk.
Why WC with the higher fat content has a shorter self life than milk.
Mike
Because I like the taste of whipping cream, that is why.
I know many people on CC who use whipping cream as well. I have never had a problem with it spoiling.
http://www.cakecentral.com/cake-decorating-ftopicp-5939055-.html#5939055
I store all my BC in the fridge. When it's time to ice a cake I let it come to room temperature, ice the cake, then depending on what I'm doing with the cake I'll freeze the cake, keep it in the fridge or let it sit on the counter or table. But if I know I'm not using the BC for a day or 2, it goes back in the fridge.
Hope I'm not hijacking this thread, but I think it's a related question: for how long do you generally store your frosting (or what's the longest you've had it in the refrigerator, or on your counter, and it was still good?)?
Hope I'm not hijacking this thread, but I think it's a related question: for how long do you generally store your frosting (or what's the longest you've had it in the refrigerator, or on your counter, and it was still good?)?
I really think it depends on your recipe! If you are using a BC with a lot of butter, I wouldn't keep it more then a few days (in the fridge) as I think the butter starts to get funky tasting. If you are more of a shortening person, it will stay around much longer! (I don't use just one recipe..I have Premium icings and regular icings) I have found that royal icing only stays good for a week or two...(it just seems to get too thick) If I have a really neat color that I made too much of and want to use it for a border, I will put it in plastic containers, and stick it in the freezer..I keep that for a month.
I go through so much BC, it rarely lasts around here even more then a few days. I do have a few colors for writing names on a cake or for doing shell work. They are already bagged and tipped sitting in a little holder..I keep those around about a week as well on the counter.
Thanks, Loriemoms.
I'm a hobbyist and I just found two air-tight containers of BC in the back of one of my refrigerators that are from June 20th. One is BC Dream and the other is WBH. I guess I'll just have to taste them. I have an order for a neighbor and hate to see food (yes, cake and icing are considered food! 
) go to waste. I think that I'll just whip up some SMBC for her cake though. Oh well. Don't want to take any chances.
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