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How long butter cream for last?

post #1 of 9
Thread Starter 
Hi, I went to Wilton class, and instructor told me the butter cream last for long time if refrigerated. Such as six months. I made a lot of icing especially choclate and refrigerated not freezer . It is over three months. I do not see any change in color or in taste. But now, I am reading it should n't be used after 2.5 weeks. Or 6 weeks. It made of crisco and water. Should I throw all? Please advised.
post #2 of 9
Please do not try to make large amounts of icing unless you have that many cake orders. Why do you want icing to sit around? It's so easy to make, why even think about keeping it for two weeks?

I would return and require a refund for any any cake that I buy, if it tastes as if the icing had been sitting for more than a week. I worked in a grocery store next to the baking counter, and they NEVER made more than 2 days of cakes at a time--and they were ALWAYS refrigerated.
post #3 of 9
The above is ture for "Real butter", but the chemically enhanced stuff out today will last years as long as it's refrigerated..
post #4 of 9
Quote:
Originally Posted by Sal2012

Hi, I went to Wilton class, and instructor told me the butter cream last for long time if refrigerated. Such as six months.



THIS IS ONLY TRUE FOR THE ICING YOU MAKE IN WILTON CLASS FOR PRACTISING SKILLS.

IT IS NOT TRUE FOR ANY OF THE WILTON RECIPES ONLINE FOR COVERING AND DECORATING CAKES. THEY ALL SAY STORE IN FRIDGE FOR MAXIMUM 2 WEEKS.

Quote:
Originally Posted by Sal2012

I made a lot of icing especially choclate and refrigerated not freezer . It is over three months. I do not see any change in color or in taste. But now, I am reading it should n't be used after 2.5 weeks. Or 6 weeks. It made of crisco and water. Should I throw all? Please advised.



THROW IT AWAY. The commercial mixtures have several chemicals added to prevent spoiling. If you made it at home, you certainly didn't add those chemicals.
If you made icing at home, you also did NOT make it in sterile equipment or store it in sterile containers.

THEREFORE TWO WEEKS IS THE LIMIT as per the recipes.
post #5 of 9
I refrigerate what I will use in a week or two, otherwise freeze it for longer storage.
post #6 of 9
I disagree w/most of the replies - though I have only skimmed through them. I have kept icing for over 6 wks in the frig. As long as it is made w/Crisco and not butter it is still good. If the cake is for family and it smells and tastes o.k. why not use it??
If nothing else keep it to use when you practice. Just make sure it is kept separate from any new icing you make.
post #7 of 9
Thread Starter 
I am glad I did not used it in last three months as I new to cakes. I heard all voices and learned a lot. I m going to throw . Thanks anyway?
post #8 of 9
The icing used in the Wilton class only last for 2 weeks.
post #9 of 9
Quote:
Originally Posted by BakingIrene

Quote:
Originally Posted by Sal2012

Hi, I went to Wilton class, and instructor told me the butter cream last for long time if refrigerated. Such as six months.



THIS IS ONLY TRUE FOR THE ICING YOU MAKE IN WILTON CLASS FOR PRACTISING SKILLS.

IT IS NOT TRUE FOR ANY OF THE WILTON RECIPES ONLINE FOR COVERING AND DECORATING CAKES. THEY ALL SAY STORE IN FRIDGE FOR MAXIMUM 2 WEEKS.

Quote:
Originally Posted by Sal2012

I made a lot of icing especially choclate and refrigerated not freezer . It is over three months. I do not see any change in color or in taste. But now, I am reading it should n't be used after 2.5 weeks. Or 6 weeks. It made of crisco and water. Should I throw all? Please advised.



THROW IT AWAY. The commercial mixtures have several chemicals added to prevent spoiling. If you made it at home, you certainly didn't add those chemicals.
If you made icing at home, you also did NOT make it in sterile equipment or store it in sterile containers.

THEREFORE TWO WEEKS IS THE LIMIT as per the recipes.



Ouch, my ears!
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