I know that some frosting can be left out for a day or two because of the amount of sugar in the recipe acts as a preservative, however... how do you know at what point there isnt enough sugar in the recipe relative to the other ingredients? Is there a certain ratio?
Thanks for your help 
2
replies
costumeczar
Posted 12 Aug 2010 , 2:15am
post #3 of 3
Quote:
Originally Posted by peg818
when in doubt refrigerate it! Better to be safe then sorry.
when in doubt refrigerate it! Better to be safe then sorry.
That's right! What kind of icing are you thinking about? Things with no dairy in them are considered non-hazardous so they can sit out. Things like ganache should be refrigerated slightly sooner than that.
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