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Need answer soon please!: baking question
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Anonymous
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So I am making frosting for a cake. Butter is a main ingredient in the frosting. The recipe says that I can make it in advance and then store in an airtight container for up to three days, and it specifically says not to store in the refrigerator, as the frosting will set. Okay, I get that, but since butter is a dairy item, wouldn't it need to be stored in the refrigerator? There is no heat involved in the making of the frosting, so it literally would be like storing raw butter in a container. So that is okay? Thanks in advance. Signed, newbie
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Anonymous
I know several people that do not store their salted butter in the refrigerator and have never had a problem. I think if you are using salted butter, it should be fine as long as the container is air tight and is stored in a relatively cool place like in your pantry-not near the oven or stove 
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Anonymous
| I would just follow the directions - I suppose...it is a fair assumption that the recipe is tested and the frosting didnt' spoil???? |
Anonymous
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OP here--thanks. It is unsalted butter (that is what ther ecipe calls for).
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Anonymous
| 20:00 here-Clarification about the people who don't store their salted butter in the refrigerator: Butter they are currently using is kept in a covered butter dish in a cabinet. The rest of the package of butter is kept in the fridge until they are ready to use it. |
Anonymous
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i would store it in the fridge. when you need it, either let it say out at room temp until it comes to room temp which will take a while... or nuke it in the microwave for 10 seconds at a time, giving it a stir each time until the frosting comes to a good spreading consistency.
this is assuming it's not a meringue buttercream. |
Anonymous
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OP here--thanks all. I just read the rest of the recipe and MILK is also an ingredient! I don't care what the recipe says, I am going to store it in the fridge. Guess I will do as the PP suggests and just microwave it slowly when I need to use it. Thanks.
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Anonymous
| You can store it in the fridge. I always store my frosting in the fridge. You should take it out about an hour before you need it and stir with a whisk right before spreading. It will be fine. Good luck! |
Anonymous
| Is it like the butter cream icing that the grocery stores use? The icing can be stored in the refrig. to keep it fresh and last longer, but leaving it sit out on the counter (or in the case of the grocery store on the shelf) is ok too. |
Anonymous
| Do not microwave your frosting. It will change the consistency and be hard to spread. Like a previous poster said take it out about 20 minutes before hand and whip it or put it in your mixer. The buttercream in the store is fake butter cream meaning it is made from veg oil and butter flavor. |
Anonymous
| Butter doesnt spoil, most people keep it in a butter dish on the counter. |
Anonymous
But there is also milk in it--why wouldn't that spoil? Just curioous. |
Anonymous
| unsalted butter needs to go in the fridge!!! only unsalted can sit out b/c salt is a preservative and can keep some nasty bacteria from growing. think of it like cured vs uncured meat. a dried salami can sit out the counter, but a uncooked steak can't. |
Anonymous
it is absolutely fine to microwave in 10 second increments. i do it all the time and i bake frequently. you just cannot leave it going for long periods of time because then it will melt/curdle and be unsalvagable. but microwaving for short bursts of time is absolutely ok. |
Anonymous
This is the way to go. You can even freeze your buttercream. I did it with frosting for my kid's birthday party. Just thawed in the fridge and then at room temp and then rewhipped. Pastry chefs do this all the time. Even if it may be OK not to do so, I'm with you on refrigerating the stuff. Better safe than sorry |