How Long Is Iced Cake (Contain Milk) Good For At Room Temp?

Baking By Kookie Updated 26 Jan 2009 , 7:22am by JanH

Kookie Posted 8 Dec 2008 , 7:08pm
post #1 of 5

I am thinking about making "Buttercream Dream" recipe from CC recipe site. But I am wondering how many days can I leave the iced cake in the room temperature since it contains milk.
Most of the butter cream contain milk or whipped cream which I think
taste better than water.
Thanks.

4 replies
indydebi Posted 9 Dec 2008 , 1:21am
post #2 of 5

My icing uses milk and I leave it out on the counter for days/weeks. Most recipes, the sugar and milk stablize each other.

Kookie Posted 9 Dec 2008 , 1:41am
post #3 of 5

Hi, Indydebi.
Now,I feel comfortable to make butter cream which has milk in it.
Thank you very much.
icon_lol.gif

littlerockflower Posted 26 Jan 2009 , 6:11am
post #4 of 5
Quote:
Originally Posted by indydebi

My icing uses milk and I leave it out on the counter for days/weeks. Most recipes, the sugar and milk stablize each other.




Arg! icon_cry.gif I just threw away some cake (that I used your recipe to frost) because i was afraid the milk in the frosting, after sitting on the counter for a week, would be bad. Now I know better. NEVER THROW CAKE AWAY!
Thanks indydebi

JanH Posted 26 Jan 2009 , 7:22am
post #5 of 5

Well, it isn't quite that simple....

As indydebi said, "most" American b/c's are shelf stable because the large amount of powdered sugar (which is hygroscopic or water absorbing) controls the water activity in the small amount of milk or other liquid.

You can't for instance, make a frosting that uses a cup of whipping cream and a cup of powdered sugar and NOT refrigerate....

HTH

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