I have been experimenting with many buttercream recipes, and I decided I like heavy whipping cream in my icing recipe rather than milk.
I am worried that icing with heavy whipping cream needs to be refrigerated. Can a cake sit out if the icing on it has heavy whipping cream in it? I am always so fearful of getting someone sick.
I always use whipping cream as my liquid in my icing and have never had a problem. The high sugar content acts as a preservative.
I would think that there would be no difference b/t using milk as your liquid and using heavy whipping cream. I use milk, and let it sit out no problem. I"ve always heard that the high ratio of sugar to milk/butter etc. makes it safe for some scientific reason.
Kel, I always use heavy cream and haven't had any problems either. Just follow same good sense you would have with milk used anyway, keep room temp, no direct sun, etc...
Doesn't the cream make a nice difference??
I also use WC in my BC and have had no problem.
My Recipe is:
2 sticks butter flavor Crisco (or weight equivalent from a container)
2 lbs powdered sugar
1 cup whipping cream
1 tsp vanilla
I have let my cakes set out and not had an issue...
Isn't heavy whipping cream essentially "pre-butter"? So wouldn't it be just as stable without refrigeration due to the sugar content of the buttercream?