Do cakes that are frosted with buttercream that is made with butter, cream cheese, and milk/half-n-half need to be kept in a refridgerator? If not, how long may it set out at room temperature? Cakes that are made for a client
Also, what do you do if you make a buttercream frosted cake that is decorated with fondant accents? since the fondant will dry out in the fridge.
I would appreciate any & all advice, information on this subject...
I have been told by some people that it is alright not to be refridgerated because the sugar does something and by others that it is not...
Thank you so much for all your help.
Standard buttercream doesn't need to be refrigerated, because the sugar preserves the small amount of milk that it contains; but if you used a considerable amount of cream cheese in your recipe, it might be safer to refrigerate it. I don't know what the sugar ratio needs to be for preservation.
It's perfectly fine to refrigerate fondant; just bring it back to room temp in time for any condensation to evaporate before delivery.