Originally Posted by 4bugzinarug
I am so glad this question was asked ... I was wondering the same thing.
Also wondering if buttercream made with heavy whipping cream instead of water woud need to be kept in the fridge. I made a test cake w/heavy whipping cream BC on Friday night ... brought it to work on Saturday morning and it still seemed ok today, although I don't know if the icing could have/should have withstood the weekend.
Any thoughts? Thanks!
Well, with whipping cream, it depends on if the whipping cream was the main ingredient or not. Generally, a few tbsp. of whipping cream to several cups of icing sugar is not a problem at all and can be kept for 2-3 days or even longer at a room temperature below 75F. Again, the sugar preserves the cream. But in a recipe where you would use say, a cup or two whipping cream and it is a main ingredient, well no, it would basically cause separation issues and likely become fairly runny. So about 2-4 tbsp. to 4-6 cups icing sugar wouldn't be a problem, about 1 cup to say 3-4 cups of icing sugar would be a problem. (Icing sugar is powdered sugar, by the way.)
I tend to use some salted butter in an icing recipe that uses whipping cream and milk again because the salt that preserves the butter also aids in the preservation of the other dairy products.
Hugs Squirrelly Cakes