INGREDIENTS:
Sugar, soybean oil, hydrogenated vegetable oil (soybean, cottonseed), water, corn syrup, natural and artificial flavors, citric acid, mono- and diglycerides, TBHQ, polysorbate 60.
STORAGE & SHELF LIFE:
Buttercream Icing Mix - Product should be stored/warehoused below 80°F. The temperature of the product is important mostly to the end user and should be between 68°F and 80°F (20°C and 27°C) before handling.
Buttercream Covered Cake - If the mixed buttercream was stored prior to being used on the cake, take that into consideration in calculating how much time the cake can be stored.
ROOM TEMPERATURE: If you’re serving your cake within 3 days, it can remain at room temperature and remain safe to eat.
REFRIGERATE: A buttercream cake can be refrigerated for up to 1 week. It is best to store the cake covered, and away from fragrant foods.
Finished Buttercream - While buttercream can be stored and used later, it’s important to note that the fresher the buttercream, the better it will work especially for detailed piping and decorative work. For stored Buttercream, we recommend mixing it with an electric mixer with the paddle attachments to achieve desired consistency.
AIRTIGHT CONTAINER: Place the buttercream frosting in an airtight container in a temperature between 60°F-80°F for 3 days. REFRIGERATE: Buttercream frosting can be refrigerated for up to one week without losing freshness. When ready to use, let it sit until it gets to room temperature, then stir to regain original consistency.
FREEZE: Buttercream frosting can remain in the freezer for up to one month without losing freshness. Take it out of the freezer a day before use and let it thaw overnight.
Shelf Life - UNUSED: 12 months MIXED BUTTERCREAM: Airtight Container - Several Days; Refrigerate - One Week; Frozen - One Month
