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Champagne buttercream

post #1 of 2
Thread Starter 

I just made a shortening based "champagne" buttercream using a moscato reduction.

 

does anyone know what kind of longevity this will have and storage (shelf or fridge) is best?

 

Thank you.

post #2 of 2

If this is made from shortening, sugar, reduced wine, flavours it will be OK on the shelf.

 

But I would not leave it out for more than a day or so on the cake.  If you have leftovers then refrigerate or freeze them as for any other delicate flavoured food.

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