Refrigerating Icing?

Decorating By PattieCake81 Updated 2 Apr 2009 , 10:40pm by JanH

PattieCake81 Posted 2 Apr 2009 , 6:03pm
post #1 of 2

I used a new icing recipe that called for whipping cream. Does it need to be refrigerated because there is cream in it? I have it stored in the fridge now, but what about the cake after it is iced? How long can the cake be left out?

TIA

1 reply
JanH Posted 2 Apr 2009 , 10:40pm
post #2 of 2

Is whipping cream the main ingredient in the frosting? Or did you use whipping cream as the liquid in an American b/c?

A stabilized whipped cream frosting is not shelf stable but requires refrigeration except when being served. (Maximum out of refrigerator time is 2 hrs.)

If you can provide the recipe name and/or link to website where you found it, it would be easier to give a definitive response.

Most American b/c's are shelf stable, even when milk or cream are used as the liquid.

Sugar is hygroscopic, or moisture absorbing.
The powdered sugar in American b/c's controls the water activity in the butter/margarine and/or milk or cream in the mixture. (Butter and margarine are both 80% fat and 20% water, while shortening is 100% fat.)

Water activity & microbial growth:
(Prolonging Bakery Product Life.)

http://tinyurl.com/6fbkcz

WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:

http://tinyurl.com/bmsato

Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)

http://tinyurl.com/csu2b9

HTH

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