I have been trying to find a icing where I could add Liquid coffee creamer( can't find the flavor in the powdered). I will not be able to refrigerate the cake, it will be covered in fondant, but will be out for several days. I have seen where some have done this with Indydebi's buttercream, but never saw where they posted the results. This is my daughter's wedding, so I don't want to mess it up.


Anyone?

Vicki

I did find a recipe that has 3-4 cups of confectioners sugar, 1 stick of unsalted butter and 3-4 tbsp. of liquid creamer.

I have read on here before, that the sugar will stabalize the dairy and it doesn't have to be refrigerated. Is this true? I have to leave it out for several days.

Thanks.

You can do it in any buttercream recipe. Just substitute the liquid non-dairy creamer for the liquid (usually milk) that is called for in the recipe.

I always use it and love it. It doesn't change the frosting other than taste-wise.

Can it be left out at room temperature? Since it is a refrigerated liquid creamer?

Yes, the high amount of sugar preserves it and keeps it from spoiling.

Thank you!

I have a P.S. to this, does the sugar stabilize the butter also? It will be left out several days.

Thanks!

Butter doesn't have to be refrigerated -- it is fine for days. Most people these days refrigerate it, but in the "olden days" (when I was a kid) it was kept in a covered butter dish on the counter, unless it was really warm in the kitchen.

I do this all the time! The chocolate - raspberry is heavenly!! There are so many choices these days and Indydebi's recipe is great for leaving out!

So... bc made with milk or cream for the liquid-Is it okay to not refrigerate because of all the sugar in recipe? Or is this just true with coffee creamer?

Buttercream does not need to be refrigerated, regardless of what liquid (cream, milk, non-dairy creamer, juice, water or anything else) or what fat (butter, margarine, shortening, some of each, or anything else) is used.

BC made with real butter may "melt" if the cake sits out in high temperatures (like in the sun at an outdoor summer party), and the longer any BC sits out exposed to air the drier it will get, but it will not "go bad." IME, a frosted cake (without perishable fillings) which has not been cut generally still tastes fresh after 1-2 days at room temp and is still good, though not quite as fresh, after 3-4 days.

ok!

Heating your creamer to almost boiling before adding it to your icing will produce a smoother consistency!

Good info!

Add the dream whip to the heated creamer and it will be creamery also.

this may sound redundant...but how long can you store BC after it's made? If I have a small order one week and another the next can I save the BC in a container for a week? This sounds really dumb, but sometimes I make a big batch and it goes to waste on a small order.

Yes you can! In fact I like to make my buttercream ahead of time so that the air bubbles can settle. Just put it in an air tight container. I actually remember my Wilton Instructor (several years ago) saying it would last up to 6 months, but I have never kept some that long.

Awesome! Thanks....One more question. I had put some BC in a container and it looked like it "separated" does that happen to anyone? do you just mix it up when you are ready to use again?

karen 421

do u refrigerate the BC? or leave out?

I stick it in the fridge until I need it. I have never had a batch of Indydebi's separate on me, but there was a thread where someone said it had happened to them. If I remember correctly, Debi said it happened to her once also. You might pm her and ask her.

It's happened to me. I just stir it until it comes back together.

If I refrigerate it, it stays good as new. If I leave it out, I wouldn't say it separates, so much as it kind of loses its fluff. But a good stirring does bring it right back.

Great! that is so helful...thanks everyone

OK hope this isn't too silly of a question but how much liquid creamer would you use for only a cup of BC? I want to try different flavors but don't want to make a whole batch of BC for each flavor so I figure I can make one batch & seperated into cup size serverings & flavor each one differently. Does that make since?

TIA

I would start with just a couple of tablespoons, you can always add more and a cup isn't very much.