yes i would say it can, cool cupboard or even a cool windowsil, or even outside in a weather proof and clean container.. remember years ago people didn't always have fridges.. and butter is older than the fridge!!
no- just make it and use it straight way. however, if you have some left over, sticking it the fridge will help to keep it fresh. i still think it is best when you fiest make it though
All kinds of butter, including unsalted butter, needs to be refrigerated.
It's best kept refrigerated, so it doesn't turn into "soup".
Yes, unless it has a custard filling (which MUST be refrigerated) and it is protected from any dust, a buttercream frosted cake will only improve by being left out overnight.
The ButterCream Gang was created in 1992.
The duration of The ButterCream Gang is 1.55 hours.
Sweet icing made from buttercream (butter and cream). One common recipe for buttercream includes RAW whipped egg whites, simple syrup (sugar and water), and butter. Flavorings can also be added, such as melted chocolate, to make chocolate buttercream.
Sweet icing made from buttercream (butter and cream). One common recipe for buttercream includes RAW whipped egg whites, simple syrup (sugar and water), and butter. Flavorings can also be added, such as melted chocolate, to make chocolate buttercream.
Not really. Perhaps buttercream icing is the only kind you like.
From C&H Basic buttercream http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Va1015200120234 French Buttercream http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Ba5142002122752
Yes you may.
no
yes
A simple recipe for American buttercream (the kind you might find on a cake from a grocery store) is "411". That's: 4 lbs of powdered sugar 1 lb of butter 1 lb of shortening Obviously do a 1/4 batch if you don't need that much. "411" is just easy to remember. Then all you do is cream those together, maybe add some vanilla. You may have to add moisture if its really stiff, such as water, or even juice for a flavored buttercream. There are other buttercream formulas....french buttercream, Italian meringue buttercream....but these are for the more advanced.