Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
See one example below:
Problem: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

Problem: My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefinitely in the fridge."So, as the title says, how long is it reasonable to keep the remnants of a batch? Although I've made small amounts (like the above recipe) on occasion, I'd like to make a big batch, seal it up, and use it as needed.(I realize that it might not work as well a month or two down the road, I'll experiment with it if I decide it's ok to use.)
Solution:
How long does butter cream icing keep?