Buttercream Icing With Heavy Whipping Cream

Decorating By KeltoKel Updated 21 May 2008 , 1:31pm by ziggytarheel

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KeltoKel Posted 21 May 2008 , 1:11pm
post #1 of 6

I have been experimenting with many buttercream recipes, and I decided I like heavy whipping cream in my icing recipe rather than milk.

I am worried that icing with heavy whipping cream needs to be refrigerated. Can a cake sit out if the icing on it has heavy whipping cream in it? I am always so fearful of getting someone sick.


5 replies
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karensue Posted 21 May 2008 , 1:21pm
post #2 of 6

I always use whipping cream as my liquid in my icing and have never had a problem. The high sugar content acts as a preservative.

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elvis Posted 21 May 2008 , 1:24pm
post #3 of 6

I would think that there would be no difference b/t using milk as your liquid and using heavy whipping cream. I use milk, and let it sit out no problem. I"ve always heard that the high ratio of sugar to milk/butter etc. makes it safe for some scientific reason.

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Homemade-Goodies Posted 21 May 2008 , 1:26pm
post #4 of 6

Kel, I always use heavy cream and haven't had any problems either. Just follow same good sense you would have with milk used anyway, keep room temp, no direct sun, etc...

Doesn't the cream make a nice difference?? icon_biggrin.gif

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dttcb Posted 21 May 2008 , 1:27pm
post #5 of 6

I also use WC in my BC and have had no problem.

My Recipe is:

2 sticks butter flavor Crisco (or weight equivalent from a container)
2 lbs powdered sugar
1 cup whipping cream
1/2tsp salt
1 tsp vanilla

I have let my cakes set out and not had an issue...


Debbie thumbs_up.gif

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ziggytarheel Posted 21 May 2008 , 1:31pm
post #6 of 6

Isn't heavy whipping cream essentially "pre-butter"? So wouldn't it be just as stable without refrigeration due to the sugar content of the buttercream?

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