I am seeing a lot of buttercream recipes that contain milk and the directions say it can be stored at room temp. What about the milk... couldn't it go bad if left at room temp?
The sugar stablizes the milk that you use in the recipe. You can keep it for a couple of weeks before it needs to be thrown out. However, some people do like to stick their icing in the freezer and then just give it time to thaw.
Yeah.. I do it all the time. I just have to re-whip it.
I never refrigerate my icing or my cakes (freeze, yes ... refrigerate, never). The only time I had icing problems was when I put the cake in the frig once (ONCE!) and I'll never do it again.
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