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Buttercream Expiration Times


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6 replies to this topic

#1 Kim Shook

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Posted 28 June 2006 - 05:31 PM

I have some buttercream in my fridge and am wondering how long it is good for. Also - do I just need to let it sit out and whip it up a little bit to spreading consistancy or does it need something added to it? Ta!

#2 Qui

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Posted 28 June 2006 - 05:48 PM

Just let it soften at room temp, then beat it till smooth and spreadable consistency.

#3 Sugarella

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Posted 28 June 2006 - 05:50 PM

What kind of buttercream is it? The original ingredients will determine the shelf life.

As for using it, bring back to room temp and just blend it. Don't whip; otherwise you'll whip more air into it and it won't be the spreadable consistency you're looking for.

#4 Kim Shook

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Posted 28 June 2006 - 06:53 PM

What kind of buttercream is it? The original ingredients will determine the shelf life.

As for using it, bring back to room temp and just blend it. Don't whip; otherwise you'll whip more air into it and it won't be the spreadable consistency you're looking for.

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butter, 10x, milk, vanilla

#5 Sugarella

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Posted 28 June 2006 - 08:04 PM

butter, 10x, milk, vanilla

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That's fine for a couple of weeks, provided the milk wasn't close to expiry when you used it.

#6 Kim Shook

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Posted 28 June 2006 - 08:09 PM

butter, 10x, milk, vanilla

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That's fine for a couple of weeks, provided the milk wasn't close to expiry when you used it.

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I think its actually a little older than that. I tasted a little bit and it doesn't taste 'off' but it tastes much sweeter than I remember - nauseatingly so. Thanks, Sugarella - I think I'd better toss it.

#7 Mayhaw Man

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Posted 28 June 2006 - 08:55 PM

You could just cover it tightly with a layer of fondant and call it a wedding cake. Everyone else does. :wink:
Brooks Hamaker, aka "Mayhaw Man"

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