Whipping Cream In Buttercream

Decorating By mclean Updated 27 Sep 2008 , 3:58pm by MichelleM77

mclean Posted 26 Sep 2008 , 1:26am
post #1 of 17

I am just wondering if a cake iced in a buttercream icing that has whipping cream as an ingredient requires refridgeration/
Thanks in advance!

16 replies
jamiemichelle Posted 26 Sep 2008 , 1:32am
post #2 of 17

I wonder about this too because I love whipping cream in my buttercream. You can leave out a cake filled with ganache which is just whipped cream so I don't see the difference. Hoping someone with more knowledge replies.

icer101 Posted 26 Sep 2008 , 1:42am
post #3 of 17

i use heavy whipping cream in my buttercream all the time... yes, you can leave it out for a few days. it is better each day.... they say the sugar preserves the butter and the cream.... of course our homes are cool.... i wouldn,t leave it out in a hot room or so... hth

mclean Posted 26 Sep 2008 , 1:44am
post #4 of 17

Great! Just the answer I was hoping for!! Thank you!

kakeladi Posted 26 Sep 2008 , 1:50am
post #5 of 17

Yes, what icer said.....the sugar to cream ratio is great thereby providing enough preservative.

Katie-Bug Posted 26 Sep 2008 , 2:02am
post #6 of 17

A buttercream recipe with heavy whipping cream, that sound so yummy! Would anyone mind sharing one of these recipes?? icon_razz.gif

kellymarie Posted 26 Sep 2008 , 2:10am
post #7 of 17

I use whipping cream all the time, i am glad to hear i don't need to refrigerate it! I just make my reg buttercream (powdered sugar, and butter) and then add the cream at the very end, and whip. i add more after tasting, until i like it! For tiered cakes, i usually add less though, but it is great on cupcakes, people always tell me my frosting is so good, and thats coming from people who generally hate it!! thumbs_up.gif

MissCathcart Posted 26 Sep 2008 , 2:18am
post #8 of 17

I'm glad to hear I'm not the only one that actually uses real butter in buttercream icing. Crisco and sugar doesn't sound like food. No wonder everyone loves your icing. They're tasting real food. Adding cream just makes it better.

jibbies Posted 26 Sep 2008 , 2:21am
post #9 of 17
Quote:
Originally Posted by culinarycreations

A buttercream recipe with heavy whipping cream, that sound so yummy! Would anyone mind sharing one of these recipes?? icon_razz.gif



check out my white velvet buttercream and chocolate velvet buttercream recipes in the recipe section

Jibbies

MissCathcart Posted 26 Sep 2008 , 2:33am
post #10 of 17

I'm checking them out right now!

kellymarie Posted 26 Sep 2008 , 2:52am
post #11 of 17

MissCathcart, i tend to agree. but then i am a frosting addict lol... If i use boxed anything, it's gonna be cake! but even that i like to bake fresh. unless it's cherry chip.. i don't know how to bake that from scratch!

SeriousCakes Posted 26 Sep 2008 , 6:49pm
post #12 of 17

Here's mine thumbs_up.gif


MichelleM77 Posted 26 Sep 2008 , 10:39pm
post #13 of 17
Quote:
Originally Posted by jamiemichelle

You can leave out a cake filled with ganache which is just whipped cream...........




This just drives me nuts because I would love to offer ganache, but all I read is that they cannot be left out. Ugh. The trials and tribulations of the baker. icon_razz.gif

jamiemichelle Posted 27 Sep 2008 , 1:28pm
post #14 of 17
Quote:
Originally Posted by MichelleM77

Quote:
Originally Posted by jamiemichelle

You can leave out a cake filled with ganache which is just whipped cream...........



This just drives me nuts because I would love to offer ganache, but all I read is that they cannot be left out. Ugh. The trials and tribulations of the baker. icon_razz.gif





I say that because I have a Collette Peters book where she talks about only using fillings that don't have to be refrigerated so she doesn't use mousses but she does use ganache. I am just a hobbyist baker so I've always refrigerated my cakes anyway so I don't know from experience.

MichelleM77 Posted 27 Sep 2008 , 3:18pm
post #15 of 17

Ooh that's great! Thanks jamiemichelle!

jessfmaldonado Posted 27 Sep 2008 , 3:38pm
post #16 of 17

In the Pastry Chef Books I have, it states that Ganache is stable out of the refrigerator for up to two days and refrigerated for up to 10 days. The reason being you are pasteurizing the cream when you bring it to a quick boil.

Hth,

Jessica icon_smile.gif

MichelleM77 Posted 27 Sep 2008 , 3:58pm
post #17 of 17

And all this time I haven't been making ganache. Guess what is on my to-do list this week! icon_smile.gif

Quote by @%username% on %date%

%body%