This might be a pretty basic question, but I havent worked with Buttercream much and was curious if I need to refrigerate a cake that has buttercream crumb coat and covered in Fondant? or is it ok to stay out?
I usually use non- butter frosting and leave my cakes out, but this time Im doing buttercream and I dont want to get people sick if Im not supposed to leave it unrefrigerated!!!
Also- a 2nd buttercream question. Im making some cupcakes with the buttercream icing. Is it best to frost the day of? Or can I frost the day before?? Again- Im guessing these would need to get refrigerated too right?
Thanks in advance for your expertise!!
If it is butter and shortening and no other items like eggs or creamcheese it is fine to leave out. Butter really does take a LONG time to go bad and sitting a few days on out at room temp will NOT cause any issues. BUT if you have any eggs or creamcheese in your BC then yes you need to refrigerate.
Ahhh, very interesting! I hadnt thought of the other dairy elements as possible problems, just the butter! Makes sense.
Thanks VERY much!!