I know this is going to be a really stupid question, I feel like an idiot lol, but I've only been using the buttercream icing except I made the whipped buttercream once and it was great! But my question is, do ALL of the other icing recipes that call for milk or whipping cream, etc. in them have to be kept in the fridge? I've been using just the ones I can find that don't call for milk because I wasn't sure, and that's not as many! And if so, how long can they sit out, I hate to do a cake for someone and then tell them it has to be kept in the fridge. Unless of course it was something they specifically asked for, a certain recipe or type of icing.

I always recommend a cake stay in the fridge until time to eat because of the eggs in the mix. If I tell them and they don't then it is not my problem. A fondant cake is suppose to last longer, so I don't stick in the fridge.

Hello. I used a non crusting buttercream the other day and I truly loved it. It is this recipe here on CC:

http://www.cakecentral.com/cake_recipes_rate-1610-5.html

I used the 1 stick of butter and the 1/4 cup of shortening part. I made a yellow cake with this icing and I left it out for about 3 days covered in a dome cake plate. It was delicious and fresh all the days it was there (about 3 days). I ate a piece every day. LOL. That was my favorite cake I ever had. NO LIE! I was in heaven.

I use water in the buttercream recipe instead of milk. Our instructor for our wilton classes had told us to use water if we didn't want to have to worry about keeping it in the fridge, that it would last longer, so I was going on her advise. After reading that last post now I'm wodering lol. But I was mainly wondering about some of the recipes for icings or frostings that call for the whipping cream and things. Thanks!!

Like Cakesbgood, I almost always use BC made with water (my fridge isn't very big ), but I've been able to vary the taste by using different flavorings. My favorite variation is adding a bit of lemon oil in place of some of the vanilla. It has a pretty intense flavor, so a few drops is all you need. On a lemon cake with raspberry filling, mmmmm. It's a big favorite in my family.

I haven't tried using lemon oil, I love lemon flavored things though. I never even thought to go for a lemony flavor in the icing, I'm going to be trying that for sure yum!