I Had To Add 3/4 Cup Extra Milk To Indydebi's Recipe Should.

Decorating By JustToEatCake Updated 1 Dec 2009 , 5:59pm by cylstrial

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JustToEatCake Posted 1 Dec 2009 , 6:25am
post #1 of 4

I had to add 3/4 extra milk to the recipe which brought it up to about 1 3/4 cup milk. I am putting it on cupcakes and so I needed it softer. Should I refridgerate this with all the milk? If I do when I take it out do I need to mix it again?

PS: I think I had to add the extra milk because I used Sweetex instead of crisco.

Any help appreciated!

3 replies
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brincess_b Posted 1 Dec 2009 , 12:01pm
post #2 of 4

it should still be fine, theres still a boat load of sugar in there. i wouldnt worry about it.
xx

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JustToEatCake Posted 1 Dec 2009 , 4:18pm
post #3 of 4
Quote:
Originally Posted by brincess_b

it should still be fine, theres still a boat load of sugar in there. i wouldnt worry about it.
xx



Thanks, I just didn't want poison everyone at my Dad's 80th birthday party on Saturday!

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cylstrial Posted 1 Dec 2009 , 5:59pm
post #4 of 4

You will be just fine. We need a pastry chef to explain it - but somehow the sugar stops the milk (and butter if you use butter in other recipes) from going bad out at room temp.

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