I hope this isn't a dumb question
The recipe calls for heavy cream. Is this the same cream you find in refrigerated milk isle?
I searched to see if heavy cream needs refrigeration and I found this post about Ganache.
"Because of its high content of sugar and fat. Micro-organisms need water to grow. When the sugar content is so high, the sugar binds the water in such a way that micro-organisms cannot utilize it. Technically its called "water activity control."
Is this true?