Hi! I was wondering if I could get your 2 cents. My favorite buttercream recipe uses 1 c. butter, 3 c. confectioners sugar, 1 t vanilla and 2 T heavy cream.

Do any of you use a similar recipe? I was wondering if it needed refrigeration. I've heard that the high ratio of sugar to butter cancels out the need to refrigerate-- but I didn't know if the 2 T of cream changes that rule.

Thanks!

I always use cream for recipes like this and leave it out with no trouble.

Same here. I use cream and never had a problem.

I use heavy cream in my frostings sometimes and always refrigerate simply because I'm uncertain about it. Never want to take a chance so anytime I have dairy in my frosting I pop it in the fridge.

Thanks for your replies!