How Long Can Ganache Go Unrefrigerated?

Decorating By Lori2240 Updated 31 Jul 2008 , 6:42pm by Lori2240

Lori2240 Posted 31 Jul 2008 , 2:35pm
post #1 of 7

I was thinking about using white chocolate ganache as a filling for a 3 tier wedding cake. My question is, if I fondant and decorate the cake the day before, can it sit out all night (I am apprehensive about putting the fondant/decorated cake in the fridge). Until the next evening (the reception). My other plan is SMBC. Which can sit out as I understand, right? Any insight is greatly appreciated!!!

6 replies
MikeRowesHunny Posted 31 Jul 2008 , 2:53pm
post #2 of 7

I filled a fondant wedding cake with whipped white chocolate ganache in June, it stood at room temp for 36-48 hours before serving and was fine. Hope that helps!

Lori2240 Posted 31 Jul 2008 , 5:23pm
post #3 of 7

Yes, indeed... thanks!!

chocolatecake Posted 31 Jul 2008 , 5:44pm
post #4 of 7

Is there any problem with SMBC (Swiss Meringue Butter Cream) sitting out at room temp since there are egg whites in it? I would think that is more dangerous than than the cream that's in ganache sitting out.

Lori2240 Posted 31 Jul 2008 , 5:55pm
post #5 of 7

From what I learned, since you are cooking the egg whites and sugar to 160 degrees, the eggs are considered cooked and the same salmonella risks to not apply. If I am incorrect, someone please correct me.

aswartzw Posted 31 Jul 2008 , 6:29pm
post #6 of 7

Everyone's good! 2-3 days for both ganache and SMBC. thumbs_up.gif After lots and lots of googling, that is the answer I safely came to. I need to know so I know what to sell legally using Ohio's cottage laws.

Lori2240 Posted 31 Jul 2008 , 6:42pm
post #7 of 7

Thanks! That is reassuring.. the last thing any of us needs is to be sued for getting people sick... YIKES icon_surprised.gif Bad thoughts be gone!

Quote by @%username% on %date%