Originally Posted by kimbordeaux
How do you store this? I see it has milk in it and I live in SC where its 100 all year. I use just a regular crisco/butter recipe buttercream at the moment w/out milk, I use water. Can I leave out in a container or does it need to be kept in fridge?
I'll answer, I'm sure Indydebi will when she sees the question. At room temperature. This icing "behaves" much better if it's left out of the refrigerator. The sugar in the icing prevents the milk from going bad. I have kept it for as long as two weeks at room temperature and it was perfectly fine. Your recipe will be fine as well. I'm surprised that you're able to use any butter in your icing since your temperatures are 100 degrees. I'm unable to use butter in my icing 9 months out of the year. This recipe taste so good ya don't miss the butter.
I live in Arkansas and it's HOT (100 degrees) LITERALLY...and HUMID (98%-115%) And one reason I use her recipe exclusively is because it will hold up (even at outdoor events) in this heat and humidity. Honestly.