Choc.buttercream Frosting - Need ? Answered Fast (Please)

Decorating By auntbeesbaking Updated 20 Jun 2008 , 6:37am by Texas_Rose

auntbeesbaking Posted 20 Jun 2008 , 4:51am
post #1 of 5

If anyone could help me quickly, I would be very grateful.
I got an AMAZING frosting recipe from another website and I can't figure out if it needs refrigerating. I plan on using this frosting for a graduation cake for an open house on Sat. and because of the size of the cake, I cannot refrigerate it, and won't have time to decorate it Sat. am. I want to know if I decorate it tomorrow, and left it UNREFRIGERATED overnight, would it still be "safe" to eat on Sat.?

Here's the recipe:

1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream or milk (can use unwhipped whipping cream in place of half and half)
1 1/2 teaspoons vanilla
3/4 cup unsweetened cocoa powder, sifted

Directions:
1. Cream the butter in a small bowl.
2. Blend in the cocoa powder, vanilla, confectioners sugar, alternately with the cream.
3. Beat with an electric mixer, until the desired texture is achieved.
4 **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

Thanks again for your help!

Deb

4 replies
Texas_Rose Posted 20 Jun 2008 , 4:56am
post #2 of 5

With whipping cream it would have to go in the fridge, but I think with milk it would be fine to leave out. I always leave my buttercream with milk out for a couple of days, even, and it's fine.

miny Posted 20 Jun 2008 , 5:10am
post #3 of 5

As long as it's not more than 2 days it will be ok but also consider if it's too hot where you are. Why don't you put a fan near your cake, just to feel more safe?

JanH Posted 20 Jun 2008 , 6:14am
post #4 of 5
Quote:
Originally Posted by Texas_Rose

With whipping cream it would have to go in the fridge, but I think with milk it would be fine to leave out. I always leave my buttercream with milk out for a couple of days, even, and it's fine.




Whipping cream has more fat than whole milk, so it should be more (not less) stable at room temperature when used in American b/c.

The powdered sugar and cocoa* used in this American b/c are both hygroscopic (water absorbing) and this is what controls the water activity (prevents spoilage) at room temperature.

*hygroscopic properties of cocoa:

http://tinyurl.com/5zq5f7

The footnote to your recipe: 4 **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency refers to varying amounts of cocoa which can be added....

CHOOSE ONE OF THE FOLLOWING
1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium)
3/4 cup unsweetened cocoa powder, sifted (for dark rich)

http://answers.yahoo.com/question/index?qid=20080412141314AAcak6D

HTH

Texas_Rose Posted 20 Jun 2008 , 6:37am
post #5 of 5
Quote:
Originally Posted by JanH

Quote:
Originally Posted by Texas_Rose

With whipping cream it would have to go in the fridge, but I think with milk it would be fine to leave out. I always leave my buttercream with milk out for a couple of days, even, and it's fine.



Whipping cream has more fat than whole milk, so it should be more (not less) stable at room temperature when used in American b/c.




I was just going by the other recipes I've used in the past, for example:

http://www.wilton.com/recipes/recipesandprojects/icing/extraspecial_bcream.cfm

And what I found when I looked it up before:
http://answers.yahoo.com/question/index?qid=20071005083810AAw2Jn8

http://www.landolakes.com/common/ShowTopic.cfm?TopicID=198&QCategoryID=16

I was making truffles, and the only ingredients were heavy whipping cream, chocolate, and Crown Royal, and so I assumed that what had to be kept cold was the whipping cream. And later on, when I was looking for a different buttercream recipe, it looked like anything made with whipping cream had to be refrigerated.
I might be wrong though.

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