Milk In The Icing - Refridgerate Cake?

Baking By Stephazoffa Updated 14 Jul 2005 , 6:40pm by llj68

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Stephazoffa Posted 10 Jul 2005 , 3:11pm
post #1 of 6

I'm making the Waldorf Astoria Red Velvet Cake from the recipe page - looks so yummy!

Since there is milk in the icing recipe, does the cake need to be refidgerated when it's not being eaten?

And does real butter make the same difference since it's parishable?


5 replies
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peg818 Posted 10 Jul 2005 , 7:45pm
post #2 of 6

It should be okay for awhile out. But i'm usually overcautious and would refridgerate it.

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melodyangel1978 Posted 10 Jul 2005 , 9:06pm
post #3 of 6

I use milk and butter in my buttercream and have never refrigerated a finished product before, with no casualties! LOL icon_lol.gif

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niki_10 Posted 14 Jul 2005 , 1:27pm
post #4 of 6

In one of Colette Peters books, she uses a buttercream that is made from all butter, and has a few tablespoons of milk in it. It says it can be left out for 2 days, or it's good for 1-2 weeks in the fridge.

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cakelady1994 Posted 14 Jul 2005 , 5:14pm
post #5 of 6

i use milk and butter in my icing and sometimes whipping cream and never put the cake in the fridge. no one has got sick yet.

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llj68 Posted 14 Jul 2005 , 6:40pm
post #6 of 6

The sugar acts as a preservative. I use Dawn's bc ising and never put my cakes in the fridge unless the filling requires refrigeration (I try not to use too many of them.)

Also--I remember seeing on Oprah or something that because the moisture content is SO low in icing due to the sugar and the fat--mold and other bacteria don't like to grow there. Something like that.

Anyway--no one has gotten sick yet and the icing holds up really well.


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