Shelf Stable

Decorating By GeminiCake Updated 17 Nov 2010 , 4:44pm by brincess_b

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GeminiCake Posted 17 Nov 2010 , 4:35pm
post #1 of 2

What ingredients (milk, butter, eggs)make a buttercream or filling NOT shelf stable.

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brincess_b Posted 17 Nov 2010 , 4:44pm
post #2 of 2

its not just the ingredients, its the proportion of them. more sugar = more self stable (in very basic terms). theres some people on here that know a lot more, and there have been posts about it before. but your health dept should be able to help you to work out if a recipe needs refridgeration or not.

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