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Heavy cream left out

post #1 of 15
Thread Starter 
I have 3 cartons of heavy cream that I forgot to put in the fridge last night from the grocery store. They haven't been opened. I purchased them at about 9:30 last night and found them at about 7:30 this morning. I really don't have time to run to the store since I have another cake to work on. Does anyone think it would be ok to use these. My house is about 75 degrees and I really want to use these but not if someone thinks it may be spoiled. Thanks for your help! icon_smile.gif
post #2 of 15
I believe I'd have to chunk it(when in doubt, throw it out; not worth the risk)... but if your heart is set on trying to use it, definitely smell it first.
post #3 of 15

You should play it safe and toss it  after 10 hours of sitting out. Is there anyone that can run an errand and get more for you? I know it's a bummer, but just think of exercising caution for your clients and the possibility of someone getting ill....which could in turn be bad for your business. If you smell it or taste it, you won't be able to detect the already growing bacteria.

post #4 of 15
I on the other had think it would be fine to use them.
post #5 of 15
Thread Starter 
Thanks for the replies y'all. No one to do my running around today, just me. I'll give it some more thought and figure out what to do after I finish this cake. I appreciate your input! icon_smile.gif
post #6 of 15

Pour yourself a coffee.  Add a little of your cream to the coffee.  If it curdles in the coffee, its bad no matter what your nose tells you (even if it passes the smell test).  If it doesn't curdle in the coffee its probably safe to use. 

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #7 of 15
It is absolutely not ok to use these. 4hours at room temp for temperature sensitive food MAX! I hope you didn't use them.
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #8 of 15
Are we forgetting that after the cream is used up in the recipe it will still sit out some more during the decorating phase and delivery phase and at the event? TOSS IT or if you must use it, do so for your own personal consumption but for crying out loud give your customers the quality and freshness they are paying for. Total no-brainer because if you had basic food safety training this thread has no reason to exist.
post #9 of 15
Thread Starter 
Quote:
Originally Posted by vgcea View Post

Are we forgetting that after the cream is used up in the recipe it will still sit out some more during the decorating phase and delivery phase and at the event? TOSS IT or if you must use it, do so for your own personal consumption but for crying out loud give your customers the quality and freshness they are paying for. Total no-brainer because if you had basic food safety training this thread has no reason to exist.
Is there a reason you have to be so rude? Actually this is not for a paying customer this is for a family members bday that I am doing for free! And if I had food safety training I wouldn't be asking this question. Not everyone on this site is a professional baker. Some of us are beginners and have questions!!
post #10 of 15
Its good that you care enough to ask. But please take the time to look up the temperature danger zone and 4hr limits and FATTOM. Its really useful information and will help you a lot in the future.
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #11 of 15
Thread Starter 
Quote:
Originally Posted by kaylawaylalayla View Post

Its good that you care enough to ask. But please take the time to look up the temperature danger zone and 4hr limits and FATTOM. Its really useful information and will help you a lot in the future.
I haven't used them yet and I will trash them b/c the last thing I want is someone getting sick b/c of something I cooked. Thanks for the information! I will check it out.
post #12 of 15
That post was actually quite tame to be honest. It's stating the facts with no chaser. I guess the recent food poisoning episode i had has turned me into a ninja and I lose it when food handlers want to prioritize logistics over safety. Paying or not, nobody deserves to eat unsafe food. You don't have to be a pro to know the difference between good and bad eats.
Quote:
Originally Posted by fancycakess View Post

Is there a reason you have to be so rude? Actually this is not for a paying customer this is for a family members bday that I am doing for free! And if I had food safety training I wouldn't be asking this question. Not everyone on this site is a professional baker. Some of us are beginners and have questions!!
post #13 of 15

It doesn't matter if it's for family or customers, paying or not paying...........#1 thing: you need to educate yourself about is food safety and handling. There aren't any valid excuses. 3 cases of cream...that's a big family party!

 

It's like your a bus driver and you don't know how to drive a bus or anything about it....you're still responsible for the safety of the people on your bus and on the roads around you.

 

People really do die from food poisoning & cross contamination, neither of which can be seen or smelled.

post #14 of 15
Tell me about it. I was so sick. Sicker than I've been in years. The last time I was that sick it was 11 years ago and I had malaria. Not cool.
post #15 of 15

Consider it an inexpensive fix.  Cream isn't that expensive.  At least you didn't break your Kitchen Aid or ruin the suspension on your car delivering a cake through the wilderness...

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