Sugar As A Preservative

Baking By sar02c Updated 23 Feb 2012 , 7:39am by scp1127

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sar02c Posted 23 Feb 2012 , 5:52am
post #1 of 3

So I've seen a lot of places on here where people have mentioned sugar as a preservative in regards to dairy products....such as cream cheese frosting or anything made with whipping cream that might need to be left out at room temp. Can someone please enlighten me on this topic. What is the ratio of sugar to dairy for it be a preservative. I have looked all over the internet and can't come up with an answer to this question. It must be written somewhere!! I just can't seem to find it. Thanks!

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sing Posted 23 Feb 2012 , 5:57am
post #2 of 3

I think that the sugar will preserve it for awhile longer then if it doesn't have sugar added to it, but I think you will still need to refrigerate the items. I'm not too sure so maybe someone else will be able to better help you with this.

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scp1127 Posted 23 Feb 2012 , 7:39am
post #3 of 3

Look to the dairy board, but your HD will say 4 hours then discard. This is what you should practice and tell clients because it is the standard for food safety. More than that is a liability.

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