Hi,
If I make a cake with buttercream icing ( it has butter and heavy cream in it) then cover the cake with fondant..Can I leave it out of the fridge , and if yes for how long??
Thanks in advance..
JoAnn

From what I have been reading, the max that you can leave a cake out like that is about two hours. Don't hold me to that. Quite frankly, because I am a newbie as well, I just get too nervous so I use the Wilton Buttercream recipe with shortening and water to avoid anything bad. I have also been reading that you can put fondant in the fridge as long as you let the cake come to room temperature in a dry place (or put a fan on it to help it along) that way it prevents sweating or cracking.

Hmmm I just found this...

Question: Why doesn't buttercream made with butter, powdered sugar and a small amount of milk need refrigeration?
Answer: 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."

Interesting.... I'll keep that in mind!

Good to know.....I have been wondering the same thing. I wanted to try different ways of making it, with butter ect. Glad to see this post. Thanks!

Sugar is a natural perservative so if the levels of sugar is high enough chances are there would be no harm, but according to our health inspector food containing dairy products should not be left in the danger zone for longer than 2 hours. The danger zone is any temp above 43 degrees.

I make my buttercream w/ sugar, butter and crisco, and I leave mine out at room temp - no issues. I decorate Friday, and cakes are picked up Saturday. Fondant the same. I do not refridgerate fondant, I've had varied results... sometims fine, sometimes it sweats (due to moisture) and has left marks... the fondant "seals" the cake, and should be fine at room temp.

I just found this in another post...

"Colette Peters says in her books that a buttercream made with real butter is safe at room temp for several days due to the high sugar content. I've never had a problem with my all-butter buttercream going bad in a fondant-covered cake"

I should have did a search BEFORE I posted this question..


I'm leaving the cake out, what's the worst that can happen, I get everyone sick at my son's Christening...