Bump - still wondering whether I need to refrigerate leftover frosted cake if it has butter/cream cheese in the frosting. Thanks!

I've always wondered: is leftover cake with homemade frosting supposed to be refrigerated? Or can I leave it on the counter for 2-3 days until it's eaten?

My newest favorite is a swiss meringue buttercream. So freaking silky and delicious and cuts the sugar in a traditional sweet cake. YUMMM!

Anonymous wrote:[b]Camel Icing

Ingredients
1 stick butter (don't use margarine)
1 cup light brown sugar
1/3 cup half/half or whipping cream

2 1/2 cups confectioner's sugar
2 teaspoons vanilla

Instructions
Bring first three ingredients to a roaring boil and cook for 2 minutes, stirring the whole time. Remove from heat and stir in confectioner's sugar and vanilla. May need to beat 'til spreading consistency. If necessary, add a little more cream.

I've made this kind of frosting and can vouch for it's amazingness. Sooooo great on chocolate cake, but it's very important to make sure you refrigerate before beating.

Have also made that recipe on Pioneer Woman and I've got to say, even though I didn;t want it to be so great (b/c I'm not sure if I really like her), It's freaking amazing. But it's really a traditional southern boiled frosting recipe. Some people use cornstarch instead of flour. But. yeah. It's good.

I also throw a little strawberry puree into a basic vanilla buttercream and that's also deeeelish!

Love to bake.

Sounds totally yummy!

[b]Camel Icing

Ingredients
1 stick butter (don't use margarine)
1 cup light brown sugar
1/3 cup half/half or whipping cream

2 1/2 cups confectioner's sugar
2 teaspoons vanilla

Instructions
Bring first three ingredients to a roaring boil and cook for 2 minutes, stirring the whole time. Remove from heat and stir in confectioner's sugar and vanilla. May need to beat 'til spreading consistency. If necessary, add a little more cream.

I haven't tried it, but I trust Pioneer Woman:

http://thepioneerwoman.com/cooking/2010/03/thats-the-best-frosting-ive-ever-had/

2.5 cups sugar
0.25 cup light corn syrup
0.25 tsp. salt
4 egg whites
1 tsp. vanilla extract
0.75 tsp. cream of tartar
In a 2-qt. saucepan, stir together 2 1/4 cups sugar, corn syrup, salt, and 1/2 cup water; attach a candy thermometer to the side of the pan and heat over medium-high heat. Meanwhile, place egg whites, vanilla, and cream of tartar in the bowl of a stand mixer fitted with a whisk, and mix on low speed until frothy. Increase speed to medium-high and beat egg whites until soft peaks form. With mixer running, slowly sprinkle in remaining sugar and beat whites until stiff peaks begin to form; turn mixer off. When sugar mixture reaches 248°, return mixer to medium-high speed and slowly drizzle the hot sugar syrup in a small, steady stream into the egg whites, making sure not to let the syrup hit the whisk or side of the bowl; continue beating until stiff peaks form and mixture is still slightly warm, about 3–4 minutes.

A French aperitif that has been produced by monks in the same process for hundreds of years. The recipe is a highly guarded secret, but it is rumored to contain juniper berries, rose petals, the blood of sinners, the breath of male newborns and the perfect essence of bacon.

What's killier?

Yes, but can it compete with the finest American Budwillian? Iron chefs, I call you out!

Anonymous wrote:Sugar, butter, whipping creme and on ounce of the finest French Killier.

Yes, I always add Killier to my frosting. It is a must!

Sugar, butter, whipping creme and on ounce of the finest French Killier.

Here's mine for orange-cream cheese frosting:
2 packages of cream cheese
1/2 cup honey
zest from one orange
1/2 cup whipping cream

Mix the cheese, orange and honey first and when everything is nicely mixed add the whipping cream and whip for about two minutes until beaters leave tracks.

It is awesome with carrot cake and pumpkin bread.

What is yours? vanilla, chocolate, buttercream, share them all!