I need some help please...I am confused as to what cakes/icings need refridgerated. I made a batch of mocha cupcakes with mocha buttercream. The batter for the cupcakes has milk in it. I assume that these need refridgerated or is it only required for cakes with filling that will go bad? I believe that buttercream should be ok @ room temp because of all the sugar. TIA

Maybe this chart will help? http://www.baking911.com

[edit: Not sure why link isn't working. Go to baking(911).com w/o parenthesis. Click on "Decorating" and click on "Icing and Glaze Choices". Scroll down to red & yellow chart.]

Link does't work.

Link doesn't work.

I have used b'cream made with butter & Crisco for years and not refrig'ed cakes. Never had a problem - whoooopppsss - did once in 110 degree heat.
Using milk in baked goods is the same - no refrig needed for up to 3-4 days.
I have kept cake iced w/b'cream in my frig for more than 10 days (wrapped in plastic wrap) and found it to be just fine. This was cake &/or scraps leftover from orders etc that I kept for my family. We are not big cake eaters and often it would sit in the frig for days until hubby would ask 'is any of that cake still left?'

I also you butter cream with milk and have never had a problem with refrigerating it. From what I understand the sugar and or butter balances the milk out and it does not have to be refrigerated. Have also done mouses and banana creams etc.. to fill and that is the only time I refrigerate and take tell person getting to take out about an ohour prior to seriving and than re-refigerate once they are done and I have never had any problems with any one coming back.

This is what I was thinking but was not sure, thanks all for your input!!!