I left my buttercream out last night and realized this morning. Would it still be ok? I use 1/2 crisco and 1/2 butter.
It will be OK unless the cat had a lick of it...you left it well covered, right?
AHaha! Whats wrong with that? Don't yo know animals mouths ate cleaner than a humans? (Gag!!
We used to buy a nice box of doughnuts for weekend breakfast. The cat quickly discovered that we always included the Boston cream type. She would pry open the box with her nose if it was ever left on the counter. She could scarf down a whole Boston cream doughnut by herself...and not even touch the others. But that of course was only a few people eating out of the same box, not reselling them as somebody else's doughnuts...
Yes this is a Saturday morning in need of some light thoughts. My dog is asking for a lot more cuddles than usual. No I don't run a licensed kitchen or sell foods.
Too bad, BakingIrene. The world can use all the good-humored bakers it can get. Not that the rest of you aren't good-humored - it's just that we still need all the upbeatness we can get our hands on!
Buttercream is stable for days on end. It's meant to be left out. How could we use it on cakes otherwise? A no-pets-in-the-kitchen policy isn't a bad idea, either. If I start calling my roaches pets, do you think they'd all leave for the living room? (Don't panic, I always cover EVERYTHING - I know where I live, and the amount of bug spray needed to get rid of the critters here would poison my whole family, not to mention my cakes. My kitchen is spotless, by the way. It's the heat and the humidity).
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Original message sent by Leahmaria7981
I left my buttercream out last night and realized this morning. Would it still be ok? I use 1/2 crisco and 1/2 butter.
I would feel a lot happier about icing left out of the fridge overnight if I knew it was made without milk or cream or egg custard. And that the room was cool.
I have left the Wilton snow-white buttercream (made with meringue powder) on the counter overnight. But heck, those egg whites have been processed so much that they couldn't rot if they tried...
I have also left cake iced with cooked meringue icing (like seven minute with extra powdered sugar NO fat) out on the counter for 2-3 days without any ill effects. The icing gets hard after a day and that takes care of any bacteria dumb enough to try to invade.
Fat and sugar are wonderful natural preservatives.
American buttercream also has very little liquid in it, too, which is the real culprit in bacterial growth and spoilage.
So, recipes that use very little water are great--- and recipes that use heavy cream or whole milk (which up the fat content even further) are even better when it comes to sitting at room temp.
Your product is just fine having sat at room temp overnight.
Rae
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Original message sent by BlakesCakes
Fat and sugar are wonderful natural preservatives.
American buttercream also has very little liquid in it, too, which is the real culprit in bacterial growth and spoilage.
So, recipes that use very little water are great--- and recipes that use heavy cream or whole milk (which up the fat content even further) are even better when it comes to sitting at room temp.
Your product is just fine having sat at room temp overnight.
Rae
I use hi-ratio, butter and cream and will leave it out 4-5 days with no problems. I eat it, and my husband and kids do too, while I typically use the freshest for my customers, no more than 2 days.
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