I am pretty new to decorating. I have been using this recipe for my buttercream, but it seems so dry and cracky especially with dark colors. I subsitued 2 % milk for the water and it was much creamer. Does using the milk mean I have to refrigerate any leftovers? I really like the shelf stable buttercream. I really don't have room in my fridge for leftovers. I am really just looking for a good shelf stable crusting buttercream. Here is my recipe.

1 cup water, 1 Tabl merg powder, Whip to frothy then add 4 lbs powder sugar, 2 cups crisco, 2 teas vanilla, 1 teas butter flavor

I just substitued milk last time and it made it creamier but now I don't know if it is shelf stable

Thanks

No..I use milk in my BC recipe all the time for the same reasons you did.I can leave it out in a covered container in a cool place for up to 2 weeks.The icing sugar content basically kills any bacteria allowed to grow in milk left out.However....I do freeze or refridgerate my leftovers just to be safe and would advise everyone else to as well!!

I do just what you want to do, with perfect results. No worries, it stays fresh.