It's best kept refrigerated, so it doesn't turn into "soup".
whipped frosting
Buttercream frosting is made by combining a fat (butter or shortening) with sugar; both fat and sugar tend to soften and eventually melt in warm weather. Any buttercream frosting will melt if left in a warm room or outside in the sun in warm weather.
It melts, and you have to slurp it up with a spoon like soup!
You can improve the stability and texture of your buttercream frosting by adding meringue powder, which helps to create a smoother and firmer consistency.
To thicken buttercream frosting for a smoother consistency, you can add more powdered sugar gradually until you reach the desired thickness. You can also chill the frosting in the refrigerator for a short time before using it.
Of couRse
The most commonly used frosting on store-bought cakes in the U.S. is buttercream frosting.
thirteen...you dont want to know how many calories :)
Yes, so long as the frosting has set properly. (If the frosting is very soft, the spray may drip/run into the frosting giving an odd appearance).
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
A delicious frosting recipe that does not require refrigeration is a simple buttercream frosting made with butter, powdered sugar, vanilla extract, and a little milk.
The best way to decorate gingerbread cookies is to use homemade or store-bought buttercream frosting. Then put it on any way you like.