I really prefer the Wilton Extra Special Buttercream recipe to any ready-made icings I've tried. It's light, fluffy, not overly sweet, crust lightly, easy to smooth, takes color well (if it's not all butter), etc.
I've been using it for years. I use more hi ratio shortening in hot weather, more butter in the winter months and I always use popcorn salt.
I got the recipe years ago and no mention was made then of refrigeration. There's so much sugar & fat in it, acting as preservatives, that I have no trouble with it being left at room temp for up to 5 days.............but things never last that long.
HTH
Rae
I love you, but your emergency is not my crisis!
They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
I love you, but your emergency is not my crisis!
They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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