Hello All.
I've been using the Wilton BC recipe but today decided to try the half Crisco/ half butter recipe. I like the taste much better and it will probably become my standard icing from here out. But I'm wondering if it needs to be refridgerated because of the butter. If not, can it be left out as long as the Crisco version? What about the cake, should it go in the fridge?
Thanks in advance for any advice!
True, if it's too hot or humid the butter will start to melt, and in some extreme cases begin to separate.
It really all depends on your climate where you live. Down here in the deep south, unless the house is really very cool, it must be refrigerated...mainly due to the humidity. But I've heard others that live up north or on the west coast even say that they don't have to refrigerate it. It's sort of a watch and see kind of thing...make a small "test" cake, frost it with the 1/2 butter 1/2 crisco bc and let it sit covered on your countertop....check it every couple of hours for softening. At least, that's what I'd do! Hope this helps.... 
I live in so California (where gets to be over 100 degrees). I do not refrigerate my buttercream, which is 100% butter. Otherwise you have to let it sit out to come to room temp and then re-whip it. My suggestion is to leave it out, unless your house is extremely hot. Or if you arent going to use it for a couple of days, and you want to be safe, refrigerate it and pull it out a day before you need it. I'll keep my bc for 1 week at room temp, or it keeps frozen for about a month.
chefali - you're so lucky to be able to leave it out & it not melt on you!! I have the worst time rearranging my fridge all the time to put an iced cake in it so it doesn't melt!! And we keep our house pretty cool! lol It must be the crazy high humidity we have here that gets to the bc with 1/2 butter 1/2 crisco. 100 degrees with no or very low humidity is so much better than 98 dgrees with 100% humidity on top of that! I won't even mention what it does to my hair!!! lol 
Let's just say that from May until November and sometimes December, a pony-tail holder and super-hold gel are my best friends!!! lol 
Half butter recipe - 83F with the humidex reading taken into effect, is the maximum before there is some melting. Wilton recommends 2-3 days at room temperature the same as the all shortening recipe, but I find it is fine for 4-5 days. Shortening will melt at between 89 and 99F.
So, you all just leave the icing out of the fridge on the counter? Amd I understanding that right? I am sure that it makes sense, because when I do a cake I leave it in a box sometimes up to 4 days. So I guess that I answered my own question, huh? Silly me. Thanks!
Tanya
Yes, but if you use butter and milk or cream, insure your room temperature is below 75F, otherwise refrigerate the iced cake. Leftover icing should be stored in the fridge.
Hugs Squirrelly Cakes
I do not refrigerate my cakes after they are done. I use the 1/2 crisco 1/2 margarine. I leave my frosting at room temp. when I am decorating. But do refrig. after I am done for the day.
I live in the south & my temp is mostly on 78 all the time.
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