What types of icings NEED to be refrigerated?? Buttercream, Cream Cheese, Chocolate Ganache??? I dont wat to leave anything out that needs to in the fridge.
I err on the side of caution with buttercream - just to clarify, "American" buttercream (powdered sugar, milk, butter) needs no refrigeration, but real buttercream (IMBC, SMBC, and FBC) are made with eggs and should be refrigerated. I'm sure some will disagree, but that's the way I do it. Everything I've read about ganache storage says it can stay out, as long as your cream to chocolate ratio is less than 1:1. Cream cheese MUST be refrigerated always IMO.
i pretty much fridge everything when im nmot using it.
I err on the side of caution with buttercream - just to clarify, "American" buttercream (powdered sugar, milk, butter) needs no refrigeration, but real buttercream (IMBC, SMBC, and FBC) are made with eggs and should be refrigerated. I'm sure some will disagree, but that's the way I do it. Everything I've read about ganache storage says it can stay out, as long as your cream to chocolate ratio is less than 1:1. Cream cheese MUST be refrigerated always IMO.
i pretty much fridge everything when im nmot using it.
Me too, and I refridgerate all my cakes before ,after and during the decorating process.
I like working with cold cake better (less mess ups) and I prefer to deliver chilled cakes (more sturdy) and I'm super weird about leaving anything with a dairy or egg product out, even ganache.
I do not refridgerate my butter cream (for storage purposes) but I buy it from Sam's and I know without a doubt that it does not need refrigerated.
(I really like using parentheses 
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it depends on the specific recipe. i used several recipes from another site, (including cream cheese BC) that has been tested by a food scientist and was deemed safe.
Where did you find this recipe?
a lonnng time ago, i posted a question on egullet about a buttercream recipe from the ever popular "rosie's bakery" that was suppose to be safe at room temperture. well, it caused a *big* stir because many were saying it *wasn't* okay to leave out. at any rate, sarah philips (she has her own website but you have to pay to belong) had her food scientist test it (as well as a few others) and it *WAS* deemed safe if a mere 1/4 cup of additional powered sugar was added.
http://www.bigoven.com/112423-Mocha-Buttercream-recipe.html
here is the mocha version of the recipe...yummm!
THanks everybody!! I appreciate all the help.
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