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How long can you leave buttercream out ?

post #1 of 30
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I am making a 3 Tier wedding cake for my aunt and would like to know how long can I leave the cake out after it is iced with buttercream and can I leave it at room temperature ? also do I have to cover it with something or does it have to be refrigerated? I am wanting to have it iced the night before to leave time for any mistakes I may make!! Thanks!!
post #2 of 30
It will be fine out on the counter at room temp for several days as long as you are not using a perishable filling (i.e. fresh fruit or mousse). You should have it in a box (you can order boxes large enough to contain a 3 tier stacked cake from www.countrykitchensa.com) just to keep dust off of it and will make easier for transport.
post #3 of 30
Can I ask what your recipe is? Some buttercreams should be refrigerated.
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post #4 of 30
Well, my bc recipe says it's good for 3 months, not that it ever lasts that long.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 30
American BC, IMBC, and SMBC are all fine at room temp.
post #6 of 30
Butter, crisco, and PS are all basically non-perishable. Combining them together doesn't suddenlty make them perishable. The high sugar contact acts as a preservative for any liquid you add (such as milk etc). I leave my on the counter for days and days (covered). If I need it longer than that I will refrigerate or freeze it. HTH! icon_biggrin.gif
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post #7 of 30
as far as im concerned, the mbc, should not be left out at room temp, a few hours is ok, but after that in the frige they go!!
post #8 of 30
But eggs don't require refrigeration. In many countries they are sold on the shelf, not in the refrigerated case.
post #9 of 30
what about recipes with heavy cream in them?

butter, 10x sugar, vanilla, shortning, heavy cream.

and what about that recipe under MMF? have my first competition next sunday and would like to have it completed by friday.
post #10 of 30
l80bug79

your recipe is fine being stored at room temp for well over a month
post #11 of 30
Quote:
Originally Posted by prterrell

l80bug79

your recipe is fine being stored at room temp for well over a month



thanks. I normally ice/decorate the night before but that's not an option for this one.

we're just down the road from each other. i'm in griffin.
post #12 of 30
Quote:
Originally Posted by babykonst

as far as im concerned, the mbc, should not be left out at room temp, a few hours is ok, but after that in the frige they go!!



I agree. Would you ever make scrambled eggs, leave them on the counter, and eat them the next day? Bacteria begins to grow and multiply as soon as hot foods cool or cold foods warm up. Condensation is a key factor in bacteria growth. American BC uses all room temp ingredients and has a good amount of sugar, as a preservative - different story than any MBC. OP, I would err on the side of caution if you're not using a standard American BC. JMHO though!
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post #13 of 30
exactly, i mean butter, milk, eggs are considered to be perishable, you dont see ppl donating these items to food banks, it just irks me leaving it out for soo long, jmo
post #14 of 30
When I make a cake with buttercream, I leave it out until we eat it all (about 4 days) and we never get sick
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post #15 of 30
well are you using a recipie calling for all shortening?? then thats fine, but if there is butter in there, idk...........
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