How Do You Store Wilton Recipe Buttercream And For How Long?
Decorating By Redlotusninjagrl Updated 27 Feb 2009 , 7:33pm by JanH
I went to the Wilton class and the instructor said that the Wilton Buttercream does not need to be refridgerated, but then later in the class said that it would last a long time in the fridge. I didn't notice that in class, but when I went back to my notes I read this and thought it was somewhat conflicting. I will ask her when I go back to class, but what is your take on this? I am very picky about food such that I throw things away well before I need to, at least that is what my hubby says. I won't eat chicken that has been in the fridge more than a few days. How long can this stuff last in an airtight container in OR out of the fridge? Thanks!
Your Course 1 Wilton class Buttercream icing will last 6-8 weeks as long as you do not use milk and butter. If you make the icing with Crisco and water you will not need to refrigerate your icing. If you do use the milk and butter it must be refrigerated and will only last 2-3 weeks.
I went to the Wilton class and the instructor said that the Wilton Buttercream does not need to be refridgerated, but then later in the class said that it would last a long time in the fridge. I didn't notice that in class, but when I went back to my notes I read this and thought it was somewhat conflicting. I will ask her when I go back to class, but what is your take on this? I am very picky about food such that I throw things away well before I need to, at least that is what my hubby says. I won't eat chicken that has been in the fridge more than a few days. How long can this stuff last in an airtight container in OR out of the fridge? Thanks!
2 weeks out of the fridge, a month inside the fridge.
Edna 
You do not need to refrigerate a 1/2 Crisco, 1/2 butter icing that is made with a couple of tablespoons of milk.
Store your icing at room temperature in a bowl with an airtight lid.
Crisco-only buttercream made with water will last up to 6 weeks at room temperature.
Buttercream containing butter and/or milk will be good at room temp for up to 3 weeks, although 2 weeks is my personal threshold.
You do not need to refrigerate a 1/2 Crisco, 1/2 butter icing that is made with a couple of tablespoons of milk.
Store your icing at room temperature in a bowl with an airtight lid.
Crisco-only buttercream made with water will last up to 6 weeks at room temperature.
Buttercream containing butter and/or milk will be good at room temp for up to 3 weeks, although 2 weeks is my personal threshold.
If you have butter and/or milk - you must refrigerate in your buttercream. I sure wouldn't drink milk that had been sitting at room temp for weeks and I wouldn't eat icing with milk or butter for that long at room temperature.
However, Wilton Buttercream, made with Crisco and with water will keep several weeks either room temp or refrigerated and will keep frozen for several months.
Ummm, okay. If you choose to believe that you must refrigerate, that's fine. I will rely on the science behind the knowledge that it is perfectly safe for a standard American buttercream made with butter and a few tablespoons of milk to be left at room temp for a couple of weeks. 
If you have butter and/or milk - you must refrigerate in your buttercream. I sure wouldn't drink milk that had been sitting at room temp for weeks and I wouldn't eat icing with milk or butter for that long at room temperature.
You're not comparing apples to apples....
Liquid milk is very perishable. However, packaged powdered milk is shelf stable for quite some time. What's the difference in the two products that accounts for the disparity in shelf life. Answer: water content and water activity.
(For info on how to control water activity see below.)
Ummm, okay. If you choose to believe that you must refrigerate, that's fine. I will rely on the science behind the knowledge that it is perfectly safe for a standard American buttercream made with butter and a few tablespoons of milk to be left at room temp for a couple of weeks.
Here's the science. 
Water activity & microbial growth:
(Prolonging Bakery Product Life.)
http://tinyurl.com/6fbkcz
WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:
http://tinyurl.com/bmsato
Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)
http://tinyurl.com/csu2b9
Shelf stable cream cheese icing:
http://www.cakecentral.com/cake-decorating-ftopict-582561-.html
HTH
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