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Home > Taste of Home Community > Community Forums > Recipes > Does Buttercream Frosting need to be Refrigerated?

Does Buttercream Frosting need to be Refrigerated?

Last post Oct 21, 2004 12:25 AM by sauregurke . 6 replies.


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    • Top 500 Contributor
    Joined: Nov 2002
    Posts: 5,900
    Posted: Oct 20, 2004 9:37 AM in Recipes
    Post # 1
    Does Buttercream Frosting need to be Refrigerated?
    After the cake is frosted, does it need to be refrigerated? Thanks!
    False
    • Not Ranked
    Joined: Apr 2001
    Posts: 1,514
    Reply Posted: Oct 20, 2004 9:39 AM in Recipes
    Post # 2
    RE: Does Buttercream Frosting need to be Refrigerated?
    I have never refrigerated mine.

    Lisa
    False
    • Not Ranked
    Joined: Aug 2001
    Posts: 1,658
    Reply Posted: Oct 20, 2004 9:49 AM in Recipes
    Post # 3
    RE: Does Buttercream Frosting need to be Refrigerated?
    I used to make custom decorated cakes, and was told if the frosting (buttercream)was made with milk, it should be refrigerated. I found that you can substitute water for the milk with no change in taste or texture, so you don't have to worry about refrigeration. That's the way I do all my cakes now.

    Louise in MO.
    False
    • Top 500 Contributor
    Joined: Aug 2001
    Posts: 6,667
    Reply Posted: Oct 20, 2004 9:50 AM in Recipes
    Post # 4
    RE: Does Buttercream Frosting need to be Refrigerated?
    NO it doesn't need refrigeration. It will be fine as long as it isn't boiling hot where you leave the cake.
    False
    • Not Ranked
    Joined: Feb 2002
    Posts: 2,568
    Reply Posted: Oct 20, 2004 9:50 AM in Recipes
    Post # 5
    RE: Does Buttercream Frosting need to be Refrigerated?
    HOW DO YOU MAKE BUTTER CREAM FROSTING? I HAVE MEVER MADE IT. THANKS
    False
    • Not Ranked
    Joined: Aug 2001
    Posts: 1,658
    Reply Posted: Oct 20, 2004 4:04 PM in Recipes
    Post # 6
    RE: Does Buttercream Frosting need to be Refrigerated?
    Jobee, this is the recipe from the powdered sugar bag.

    Buttercream frosting.
    In a mixing bowl combine 1 lb. powdered sugar, 1/4 teaspoon salt, 1/4 cup milk, 1 teaspoon vanilla and 1/3 cup (2/3 of a stick) soft butter OR margarine. Beat with electric mixer or heavy spoon until smooth and creamy; scrape bowl often. If too stiff, beat in a few drops of milk. Frosts tops and sides of two 8" or 9" layers.
    MY TWEAKS:
    I use the same measurements, but not their mixing directions. I cream the butter (I used white Crisco), a few grains of salt. Add water a little at a time, alternating with the powdered sugar. Beat until smooth and creamy and easy to spread. Add flavoring last. I use water instead of milk and white Crisco instead of butter. When I decorated cakes, the icing needed to be white and butter gave it a yellow tint. Try this, it tastes so much better than canned frosting. You can add whatever flavoring you like. Almond is especially good. Hope this helps.
    False
    • Top 150 Contributor
    Joined: Dec 2003
    Posts: 10,100
    Reply Posted: Oct 21, 2004 12:25 AM in Recipes
    Post # 7
    RE: Does Buttercream Frosting need to be Refrigerated?
    The real German Buttercreme,used to put in between cake layers and used as icing has to be refrigerated.
    False