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Okay to eat?

post #1 of 6
Thread Starter 
I use an icing recipe that uses heavy cream and a flavoured coffee creamer. I'm making cupcakes for a friend for Mother's day but have to make them on Thursday since I'll be going away. I know everyone says not to refrigerate cupcakes or they will dry out, so do you think the cupcakes will still be ok to eat on Sunday if they having been sitting in a covered container with those ingredients in the icing? I dont want to change the icing because this is the recipe she loves and I promised I would do it for her. I'm just worried about it spoling.
post #2 of 6
Can you not freeze the cakes, get them out to defrost and frost them on the day..?

c
x
Peace, Love & Cakes
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Peace, Love & Cakes
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post #3 of 6
Thread Starter 
No. She's picking them up on Friday and I'll be leaving to go away. No time to ice them on Friday since I'll be packing and running errands so I have to do it all Thursday night.
post #4 of 6
With the heavy cream, is this a frosting that does not need refrigeration? It has to be heavy on sugar and low on cream to be safe.
post #5 of 6
Thread Starter 
This is the recipe I use http://cakecentral.com/recipe/updated-french-vanilla-buttercream
I've read all the posts on there and she does say that she leaves it 24 hours without refrigeration but I'm wondering if it can go a bit longer.
post #6 of 6
You only have 2 ounces of whipping cream so it would probably be OK. Can you not freeze them? Freezing won't dry them out if they are covered properly.

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