Hi everyone, this is my first time posting this and I am curious to know. I baked my cake this morning and it is currently cooling. I also made my own BC frosting while baking, I used butter, shortneing, heavy cream, and sug.
My question is, do I need to store the frosting in the refrigerator because of the heavy cream? And is the frosting being cold from the fridge going to affect the crumb coating? I would like to crumb coat the cake and then put fondant on top.
Thank you! I hope I make some sense! Again this is my first time doing this!
I use mine, then I put it in a container, and then I put the container in a gallon bag to seal it more so....then I just put mine in the refrig...when I know Im going to use it....
I take it out that morning or night before and put it on the counter, open it up and stir it real good, and its taste/looks fresh and smooth....
Be sure your cake is totally cool before frosting. Your frosting should be room temperature, and you may want to thin a couple of cups down with an extra bit of cream or water for your crumb coat. I find that thinning helps alleviate the dragging of the spatula that can tear the cake. Then do your final layer with the usual medium-consistency frosting.
Quote by @%username% on %date%
%body%
