I wonder about this too because I love whipping cream in my buttercream. You can leave out a cake filled with ganache which is just whipped cream so I don't see the difference. Hoping someone with more knowledge replies.
i use heavy whipping cream in my buttercream all the time... yes, you can leave it out for a few days. it is better each day.... they say the sugar preserves the butter and the cream.... of course our homes are cool.... i wouldn,t leave it out in a hot room or so... hth
I use whipping cream all the time, i am glad to hear i don't need to refrigerate it! I just make my reg buttercream (powdered sugar, and butter) and then add the cream at the very end, and whip. i add more after tasting, until i like it! For tiered cakes, i usually add less though, but it is great on cupcakes, people always tell me my frosting is so good, and thats coming from people who generally hate it!! 
I'm glad to hear I'm not the only one that actually uses real butter in buttercream icing. Crisco and sugar doesn't sound like food. No wonder everyone loves your icing. They're tasting real food. Adding cream just makes it better.
A buttercream recipe with heavy whipping cream, that sound so yummy! Would anyone mind sharing one of these recipes??
check out my white velvet buttercream and chocolate velvet buttercream recipes in the recipe section
Jibbies
MissCathcart, i tend to agree. but then i am a frosting addict lol... If i use boxed anything, it's gonna be cake! but even that i like to bake fresh. unless it's cherry chip.. i don't know how to bake that from scratch!
You can leave out a cake filled with ganache which is just whipped cream...........
This just drives me nuts because I would love to offer ganache, but all I read is that they cannot be left out. Ugh. The trials and tribulations of the baker.
You can leave out a cake filled with ganache which is just whipped cream...........
This just drives me nuts because I would love to offer ganache, but all I read is that they cannot be left out. Ugh. The trials and tribulations of the baker.
I say that because I have a Collette Peters book where she talks about only using fillings that don't have to be refrigerated so she doesn't use mousses but she does use ganache. I am just a hobbyist baker so I've always refrigerated my cakes anyway so I don't know from experience.
In the Pastry Chef Books I have, it states that Ganache is stable out of the refrigerator for up to two days and refrigerated for up to 10 days. The reason being you are pasteurizing the cream when you bring it to a quick boil.
Hth,
Jessica 
And all this time I haven't been making ganache. Guess what is on my to-do list this week!
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