Can I use Bettercreme as the liquid in IndyDebi's buttercream? Would that work? I need a buttercream that will work well without refrigeration for a couple of days (possibly three). I will be out of town in a hotel suite making the buttercream and doing the cakes, so I will have to take everything with me. I would like to use half butter and half shortening.

I purchased sleeve fillings - haven't ever used them, but I know many of you do so I'm comfortable with that part.

Thanks,
Martha

I never refrigerate my icing. leftover icing sits in an acrylic container for days on my shelf. So 2-3 days is more than fine. I've never used bettercreme but my attitude on everything is "try it and find out". I've used all kinds of milk from skim to whole and not noticed a difference.

Thanks, Debi. I guess the Bettercreme could possibly be overkill with the Dream Whip. I won't mess with a good thing and just go with regular milk. I appreciate the help!

Most American buttercreams don't require refrigeration even though they're made with butter/margarine or shortening or a combination of these ingredients and a small amount of milk or cream.

Here's the science:

http://www.cakecentral.com/cake-decorating-ftopict-617882-.html

HTH