If I make a batch of buttercream icing on Monday, but I am not actually going to bake and decorate the cake until Tuesday, how should I store the icing....in an container on the counter or in the fridge, etc?

Thanks
Sherri

My first question is what recipe are you using? There are so many different recipes out there that they can all be stored differently.

I use the Wilton recipe of 1/2 and 1/2 and use water in mine. I usually store mine in an air tight tupperware container on the counter for up to a week.

Hope this helps.

Leily

I always store mine in the fridge, but bring it to room temp before decorating. It keeps for a couple weeks, no problems and I use 1/2 crisco and 1/2 butter.

Thanks to both of you. I use the full crisco (class recipe) with water. So based on what both of you have said it doesn't matter if I store it in the fridge or on the counter as long as I get it back to room temp before decorating. That being the case, I will probably just leave it on the counter since it will only be about 24 hours.

I use the the Wilton full shortening receipe and I will leave it in a covered container on the counter covered for a couple days.....I have not had any problems!!

..make usre you give it a good stirring to re-incorporate the shortening or else you will have a greasy mess and lots of air bubbles!!

My Wilton instructor had these guidelines for the non butter non milk recipe (water and shortening only)
2 weeks on the counter
1 month in the fridge
3 months in the freezer

Be sure to let it warm up before using