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How long does butter cream icing keep?
Storing Cream Cheese IcingHow to make a frothy icing?How long does eggwash keep?Why does my butter icing melt so quickly?What does meringue powder do in butter cream icing?How long does ceviche keep?How long does Peanut Oil keepButter cream icing substitutions for covering the cake with fondantwhipped cream icing beforehand vs right before servingUsing double cream in icing
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My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefinitely in the fridge."
So, as the title says, how long is it reasonable to keep the remnants of a batch? Although I've made small amounts (like the above recipe) on occasion, I'd like to make a big batch, seal it up, and use it as needed.
(I realize that it might not work as well a month or two down the road, I'll experiment with it if I decide it's ok to use.)
storage-lifetime cake icing
asked Jan 22 '12 at 3:43
WardWard
3,89782645
add a comment |
My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefinitely in the fridge."
So, as the title says, how long is it reasonable to keep the remnants of a batch? Although I've made small amounts (like the above recipe) on occasion, I'd like to make a big batch, seal it up, and use it as needed.
(I realize that it might not work as well a month or two down the road, I'll experiment with it if I decide it's ok to use.)
storage-lifetime cake icing
asked Jan 22 '12 at 3:43
WardWard
3,89782645
add a comment |
My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefinitely in the fridge."
So, as the title says, how long is it reasonable to keep the remnants of a batch? Although I've made small amounts (like the above recipe) on occasion, I'd like to make a big batch, seal it up, and use it as needed.
(I realize that it might not work as well a month or two down the road, I'll experiment with it if I decide it's ok to use.)
storage-lifetime cake icing
asked Jan 22 '12 at 3:43
WardWard
3,89782645
My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefinitely in the fridge."
So, as the title says, how long is it reasonable to keep the remnants of a batch? Although I've made small amounts (like the above recipe) on occasion, I'd like to make a big batch, seal it up, and use it as needed.
(I realize that it might not work as well a month or two down the road, I'll experiment with it if I decide it's ok to use.)
storage-lifetime cake icing
storage-lifetime cake icing
asked Jan 22 '12 at 3:43
WardWard
3,89782645
asked Jan 22 '12 at 3:43
WardWard
3,89782645
asked Jan 22 '12 at 3:43
WardWard
3,89782645
asked Jan 22 '12 at 3:43
WardWard
3,89782645
asked Jan 22 '12 at 3:43
WardWard
3,89782645
3,89782645
add a comment |
add a comment |
3 Answers
3
active
oldest
votes
Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.
You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.
Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later.
edited May 23 '18 at 17:46
Sobachatina
38.9k15126223
answered Jan 24 '12 at 7:32
Chef FlambeChef Flambe
1,7701016
add a comment |
Seriously, I have butter in my fridge for months. I use half&half which lasts a lot longer than milk in the fridge. Then there is powdered sugar and vanilla. What is there to go bad in a month?
answered 12 mins ago
LaurieLaurie
1
New contributor
Laurie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
In the fridge, in a sealed container, buttercream can be stored for up to two weeks. The amount of sugar it contains has absolutely nothing to do with shelf life.
answered Jan 31 '14 at 22:39
Chef FredoChef Fredo
1
3
Of course the sugar content makes a difference to the shelf life! Why do you think jam /jelly lasts so long?! It's made of sugar. It's called a preserve!
– user36991
Jul 22 '15 at 23:03
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.
You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.
Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later.
edited May 23 '18 at 17:46
Sobachatina
38.9k15126223
answered Jan 24 '12 at 7:32
Chef FlambeChef Flambe
1,7701016
add a comment |
Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.
You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.
Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later.
edited May 23 '18 at 17:46
Sobachatina
38.9k15126223
answered Jan 24 '12 at 7:32
Chef FlambeChef Flambe
1,7701016
add a comment |
Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.
You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.
Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later.
edited May 23 '18 at 17:46
Sobachatina
38.9k15126223
answered Jan 24 '12 at 7:32
Chef FlambeChef Flambe
1,7701016
Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.
You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.
Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later.
edited May 23 '18 at 17:46
Sobachatina
38.9k15126223
answered Jan 24 '12 at 7:32
Chef FlambeChef Flambe
1,7701016
edited May 23 '18 at 17:46
Sobachatina
38.9k15126223
edited May 23 '18 at 17:46
Sobachatina
38.9k15126223
edited May 23 '18 at 17:46
Sobachatina
38.9k15126223
38.9k15126223
answered Jan 24 '12 at 7:32
Chef FlambeChef Flambe
1,7701016
answered Jan 24 '12 at 7:32
Chef FlambeChef Flambe
1,7701016
answered Jan 24 '12 at 7:32
Chef FlambeChef Flambe
1,7701016
1,7701016
add a comment |
add a comment |
Seriously, I have butter in my fridge for months. I use half&half which lasts a lot longer than milk in the fridge. Then there is powdered sugar and vanilla. What is there to go bad in a month?
answered 12 mins ago
LaurieLaurie
1
New contributor
Laurie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Seriously, I have butter in my fridge for months. I use half&half which lasts a lot longer than milk in the fridge. Then there is powdered sugar and vanilla. What is there to go bad in a month?
answered 12 mins ago
LaurieLaurie
1
New contributor
Laurie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Seriously, I have butter in my fridge for months. I use half&half which lasts a lot longer than milk in the fridge. Then there is powdered sugar and vanilla. What is there to go bad in a month?
answered 12 mins ago
LaurieLaurie
1
New contributor
Laurie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Seriously, I have butter in my fridge for months. I use half&half which lasts a lot longer than milk in the fridge. Then there is powdered sugar and vanilla. What is there to go bad in a month?
answered 12 mins ago
LaurieLaurie
1
New contributor
Laurie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 12 mins ago
LaurieLaurie
1
New contributor
Laurie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 12 mins ago
LaurieLaurie
1
answered 12 mins ago
LaurieLaurie
1
1
New contributor
Laurie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Laurie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Laurie is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
In the fridge, in a sealed container, buttercream can be stored for up to two weeks. The amount of sugar it contains has absolutely nothing to do with shelf life.
answered Jan 31 '14 at 22:39
Chef FredoChef Fredo
1
3
Of course the sugar content makes a difference to the shelf life! Why do you think jam /jelly lasts so long?! It's made of sugar. It's called a preserve!
– user36991
Jul 22 '15 at 23:03
add a comment |
In the fridge, in a sealed container, buttercream can be stored for up to two weeks. The amount of sugar it contains has absolutely nothing to do with shelf life.
answered Jan 31 '14 at 22:39
Chef FredoChef Fredo
1
3
Of course the sugar content makes a difference to the shelf life! Why do you think jam /jelly lasts so long?! It's made of sugar. It's called a preserve!
– user36991
Jul 22 '15 at 23:03
add a comment |
In the fridge, in a sealed container, buttercream can be stored for up to two weeks. The amount of sugar it contains has absolutely nothing to do with shelf life.
answered Jan 31 '14 at 22:39
Chef FredoChef Fredo
1
In the fridge, in a sealed container, buttercream can be stored for up to two weeks. The amount of sugar it contains has absolutely nothing to do with shelf life.
answered Jan 31 '14 at 22:39
Chef FredoChef Fredo
1
answered Jan 31 '14 at 22:39
Chef FredoChef Fredo
1
answered Jan 31 '14 at 22:39
Chef FredoChef Fredo
1
answered Jan 31 '14 at 22:39
Chef FredoChef Fredo
1
1
3
Of course the sugar content makes a difference to the shelf life! Why do you think jam /jelly lasts so long?! It's made of sugar. It's called a preserve!
– user36991
Jul 22 '15 at 23:03
add a comment |
3
Of course the sugar content makes a difference to the shelf life! Why do you think jam /jelly lasts so long?! It's made of sugar. It's called a preserve!
– user36991
Jul 22 '15 at 23:03
3
3
Of course the sugar content makes a difference to the shelf life! Why do you think jam /jelly lasts so long?! It's made of sugar. It's called a preserve!
– user36991
Jul 22 '15 at 23:03
Of course the sugar content makes a difference to the shelf life! Why do you think jam /jelly lasts so long?! It's made of sugar. It's called a preserve!
– user36991
Jul 22 '15 at 23:03
add a comment |
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