Safety Issue With Bc Icing Recipe--Please Help!!!!!
Decorating By Cookies4kids Updated 21 Aug 2008 , 3:37pm by FromScratch
I have a BC frosting recipe that has cream in it that I want to make for a cupcake order. How long could I safely store that icing in the fridge. My problem is I need to make the frosting 2 weeks ahead as I will be on vacation and have no time to do it when I get back as the order is due the next morning. What do you all think?
Thanks
Lily
When I have time I make my bc ahead of time. I use heavy whipping cream in the recipe. I put it in gallon ziplock bags and freeze. It doesn't take long to come back to room temp, rewhip before using (about a minute or so). You should be fine with this route.
Hope this helps.
Jibbies
I use the Wilton's Extra Special Buttercream recipe (I modify it a bit, off and on) with heavy whipping cream in it. I freeze it all the time and it defrost beautifully--if anything, after freezing, it's smoother and has fewer air bubbles. I don't re-whip it in the mixer after defrosting, but I do give it a good workover with a silicone spatula before attempting to use it.
I have to respectfully disagree with Leahs, though. The addition of the heavy cream makes a huge difference in this recipe when it comes to flavor and texture. The cream cuts the grittiness & sweetness, in my opinion. I haven't made buttercream with only water in years, but I used to freeze that without problems, too.
HTH
Rae
if i am just storing the bc in the fridge it only lasts for about a week but if you freeze it it should last a bit longer
When I have time I make my bc ahead of time. I use heavy whipping cream in the recipe. I put it in gallon ziplock bags and freeze. It doesn't take long to come back to room temp, rewhip before using (about a minute or so). You should be fine with this route.
Hope this helps.
Jibbies
Sorry to jump in but when making your BC with whipping cream do you have to refrigerate it and the cake too that you put it on?? Just a thought
Nope, the sugar to fat ratio acts as a preservative to keep bacteria from forming.
Sorry to be a bit off topic here... but is the recipe using cream posted on this site? I would really like to try it!
Just wanted to agree.. the amount of liquid compared to the sugar and fat makes BC's lightened with heavy/whipping cream rather than water have no issues with spoilage. I have a powdered sugar based BC that I hardly every use, but it is shelf stable and has cream in it. 
Your BC will be perfectly fine in the fridge. I whip mine up again when it thaws.. but you don't have to.
i was hoping that someone would confirm that heavy cream could be frozen. i purchased a liter about 1 a week ago and only used about half of it.
is there any other way that the heavy cream can be stored without it going bad?
lasvegasmommma-here's mine:
and it is soooo good!!
do you add your cream at the end? If your concerned perhaps you could make your icing, but leave out the cream, then when you need it to do the cake, whip it again before use and add the cream then. Or you could just make it and freeze before you leave town. i too use cream in mine.
You can also substitute water with little, if any, noticeable difference in flavor.
I have to disagree here. I feel using heavy cream or even 1/2 & 1/2 in place of water makes a huge difference in the flavor, richness and texture of my bc. I haven't made my bc with just water in a long time and don't plan to go back.
I would make the bc ahead and freeze it in good zip lock bags. After it's thawed you can re-whip it with your mixer or just stir it up good to fluff it up. I always stir my bc good with a big spoon after it's sat in the frig and it's good as new to go. It hold up just as well with cream as water and as others have said the sugar keeps it from spoiling.
Happy vacation!!
The best thing for freezing BC (or anything really) is to use a vacuum sealer. I have one of those reynolds hand held vacuum sealers and they work great for this. It was $10 or something like that and the bags are $3 per package.. worth it to be sure that the icing will not have freezer burn. I put plastic wrap on the counter and plop my icing on that and wrap it up and then pop that in the vacuum bag and suck all the air out. It works like a charm.
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