Hi there!
Sorry for the simple, and discussed often question, but I can't find where I read about this before.
How long is ganache good at room temperature?? I was planning to use it on a cake I'm making tonight that probably won't be eaten until Friday. I know my buttercream doesn't need refrigeration, but with the heavy cream in the ganache, I just wasn't sure.
Also, I know that my buttercream is good, because I use water. Do any of you use milk and still leave it out? Do you find that it makes a big difference in taste??
I know the buttercream is definitely ok with milk being left out, I've asked and people say it's something about the powdered sugar that makes it not go bad!
The ganache... I'm not sure how long it will last, I know cakes I have made for family we've snacked on for three-four days... BUT I'm not saying go ahead, lol here's a bump!
I'm positive there are ladies here that know the answer to your question! :]
One time I bought a new quart of heavy cream at the store but in the car it fell out of the bag and under the seat. Two days later I went to make some ganache and had to search for my heavy cream.
It smelled fine for the most part so I went ahead and used it because I didn't have time to go the store again. Everyone said the cake was good and no one (that I know of) was sick.
So I guess it should be just fine.
Just so we're clear... I am kidding 
haha
Thanks for all the help everyone. It was really nice to finish the cake up, and then come back to check if you all thought it needed the fridge or not.
I did boil the heavy cream, so... I'm going to take the leap and leave it out! It feels so rebellious to go against my natural instinct to refrigerate 
Thanks again all!!
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