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alice's cookie icing question

post #1 of 23
Thread Starter 
how long can it be stored?
i'd like to make a batch today or tomorrow...and decorate the cookies on friday.
will it keep that long on the counter? can it be refrigerated?
post #2 of 23
Thread Starter 
bump?
i've decided that if possible i'd like to make it today icon_smile.gif
post #3 of 23
I'm giving you another bump dandelion...I've used it and love it...but it didn't stick around long enough to store because the kids gobbled it down!! icon_surprised.gif Maybe Cake_Princess will see this and she will probably know.


Hugs to you! ~Denise
Yep, That's Matthew McConaughey!!
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Yep, That's Matthew McConaughey!!
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post #4 of 23
*bump*
hopefully you'll get a response soon and you can get to baking cookies! icon_smile.gif
What!? A pink opossum that loves peanut butter??
pink_peanutbutter_opossum@yahoo.com
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What!? A pink opossum that loves peanut butter??
pink_peanutbutter_opossum@yahoo.com
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post #5 of 23
I haven't made this icing, but given the inredients I would imagine it needs to go in the refrigerator if you have left over. So, it will probably keep for a few weeks in the refrigrator and then let come back to room temp and rewhip before using leftovers.

Cindy
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #6 of 23
Thread Starter 
thank you all so much!
i ended up not making the icing last night because i didn't want to risk it going bad if i left it on the counter or doing weird stuff if i put it in the fridge.
i'm going to make it today for sure though icon_lol.gif
i'll try putting it in the fridge...hopefully it doesn't go weird on me.
post #7 of 23
Quote:
Originally Posted by dandelion

how long can it be stored?
i'd like to make a batch today or tomorrow...and decorate the cookies on friday.
will it keep that long on the counter? can it be refrigerated?



I had a batch from two weeks ago that I placed in an air tight container with a piece of plastic wrap on the surface of the icing to keep it from crusting over. Then I stuck it in a bag and placed it in the freezer. It thawed beautifully and still tasted great. I just used my small spatula to re-work it.

I would suggest placing it in an air tight container like I did and placing it in the fridge until you are ready to use it. It would be fine on the countertop but remember heat affects this icing so if you are in a hot area then definately the fridge.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #8 of 23
I just saw this today. Sorry. I've got a batch that I colored and put in decorating bags. Used them three or four days ago. Then, again yesterday. They were fine today. I just poked a toothpick in the opening to break loose any hardened icing and it was just fine. I'm betting they'll remain OK as long as they don't dry out.
Everything's better with sugar on it!
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Everything's better with sugar on it!
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post #9 of 23
Thread Starter 
thanks!
i made the icing yesterday and decorated on the same day. then i used it again today. it's delicious!
post #10 of 23
I was thinking (uh oh...) today, I would like to substitute the butter in this with cream cheese, that would taste awesome on a chocolate cookie. What does everyone think?
Afflicted by Zaxapoaphobia
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Afflicted by Zaxapoaphobia
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post #11 of 23
Zamode...I find your avatar puts me in a trance! icon_eek.giffollow the bouncing ball...icon_lol.gif

Crimsicle...Who is that on your avatars??

I need to try this recipe. Everytime I pipe a border (a dam) to flood my cookies, whether it's royal icing or Toba Garrett's, I get air bubbles that emerge after it's too late to do anything about it. I think I'm the only one that has this problem. icon_confused.gif
I need to go back to card-making. It's got less calories too!


kos
post #12 of 23
Quote:
Originally Posted by Zamode

I was thinking (uh oh...) today, I would like to substitute the butter in this with cream cheese, that would taste awesome on a chocolate cookie. What does everyone think?




You know this recipe has a slight cream cheese taste to it already right?
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #13 of 23
Because there is butter in it, you should go with 3 days at room temperatures below 75F or refrigerate or freeze. Sometimes 4-5 days will be ok but if you are using salted butter, the salt actually adds to the preservative quality of the sugar and butter is usually recommended at 3 days although sometimes safe longer. Remember the melting point of butter is 83F.
Hi Princeypoo!
Hugs Squirrelly
post #14 of 23
Quote:
Originally Posted by Kos

Zamode...I find your avatar puts me in a trance! icon_eek.giffollow the bouncing ball...icon_lol.gif

Crimsicle...Who is that on your avatars??

I need to try this recipe. Everytime I pipe a border (a dam) to flood my cookies, whether it's royal icing or Toba Garrett's, I get air bubbles that emerge after it's too late to do anything about it. I think I'm the only one that has this problem. icon_confused.gif
I need to go back to card-making. It's got less calories too!


kos



Sounds like you are beating the icing at a high speed. Slow it down some. Or use a spatula to work the icing to eliminate the bubbles.

LOL calories are good. LOL

Hi SQC Ma!!!
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #15 of 23
[quote="Kos"]
Crimsicle...Who is that on your avatars??

LOL...Clay Aiken. I like to use pix I've taken of him myself. But, someone pointed out earlier that it looks like he's making an obscene gesture. Actually, it's a "come hither" thing. I need to go back to the vault....


Edited - There! That's better! icon_smile.gif
Everything's better with sugar on it!
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Everything's better with sugar on it!
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