Champagne Buttercream

Decorating By stampinron Updated 26 Feb 2013 , 1:17am by BakingIrene

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stampinron Posted 25 Feb 2013 , 9:22pm
post #1 of 2

I just made a shortening based "champagne" buttercream using a moscato reduction.


does anyone know what kind of longevity this will have and storage (shelf or fridge) is best?


Thank you.

1 reply
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BakingIrene Posted 26 Feb 2013 , 1:17am
post #2 of 2

If this is made from shortening, sugar, reduced wine, flavours it will be OK on the shelf.


But I would not leave it out for more than a day or so on the cake.  If you have leftovers then refrigerate or freeze them as for any other delicate flavoured food.

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