Buttercream Question

Decorating By lizzie84 Updated 24 Sep 2009 , 1:42am by TheBlonde

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lizzie84 Posted 23 Sep 2009 , 10:21pm
post #1 of 4

I have always used the Wilton buttercream recipe (crisco, water etc) But tonight I tried a recipe that uses 1/2 cup crisco, 1/2 cup butter, ps, flavorings and whole milk--(I used half and half). Now, do I have to refrigerate the cake if I'm icing it tonight and eating it tomorrow?
If not how come?


3 replies
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loulou2 Posted 23 Sep 2009 , 10:38pm
post #2 of 4

Depends how hot it is where you are. The butter & half & half are not going to make anyone sick but it might get really soft & slide off your cake!!

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Mug-a-Bug Posted 23 Sep 2009 , 11:16pm
post #3 of 4

That's how I make my BC and it's fine without being refridgerated. Not sure the science behind it all though.

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TheBlonde Posted 24 Sep 2009 , 1:42am
post #4 of 4

I do not use milk in my butter cream, I always use water. I always refrigerate my cakes though. I find the icing holds up better and I also think a chilled cake tastes better....

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