I made a frozen buttercream transfer on top of a cake and then covered the entire cake with the same buttercream. The recipe is half butter and half shortening. Do I have to keep this in the fridge?
The recipe that I use has both shortening and butter in it, and the pro that I know that uses it says that it doesn't need to be refrigerated. Did you use heavy cream in the recipe? That needs to be refrigerated.
Why American b/c's with small amounts of milk/cream and loads of powdered sugar don't require refrigeration:
Here's the science.
Water activity & microbial growth:
(Prolonging Bakery Product Life.)
http://tinyurl.com/6fbkcz
WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:
http://tinyurl.com/bmsato
Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)
http://tinyurl.com/csu2b9
Shelf stable cream cheese icing:
http://www.cakecentral.com/cake-decorating-ftopict-582561-.html
HTH
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