Cake question...

Heather1979 · May 2009

Last night I made a cake from scratch for the first time. I also made buttercream icing with butter, powdered sugar, and vanilla. I was so tired by the time the cake cooled to the point where I could frost it that I just put the icing in the fridge and figured I'd ice the cake today.

Once I ice the cake, is that the type of icing that you would refridgerate or do you think it will sit out okay? Normally I wouldn't think twice about keeping it out, but my mom called late last night and acted like I was about to poison half of America by leaving it out...

Melaina25 · May 2009

When I made DH's cake, I left it out after I iced it for a few hours, but after we ate the first bit, I put the rest of it in the fridge. There aren't any preservatives in home-made icing, so that was my reasoning.

Amy Merryman · May 2009

If you think about it - you make cupcakes or a regular cake and you leave it sit on the countertop. I would think since there arent any perishable items that you used in the icing it should be fine. I work with a super duper cake women. She will def. have the answer. Get back to ya in a few!

mom2binKC · May 2009

No perishable ingredients, so I'd leave it out. I baked my DD's birthday cake last Saturday, and we were still eating on it Tuesday--sat out (well covered) the whole time. We're all still healthy!

I had the same thought, but realized that lots of baked goods, including cakes, sit out at the grocery store, so I think it's fine. Refrigerating it might dry it out.

jennybeams · May 2009

Actually most people leave butter on the counter so it's soft when they use it. I have always done this and have always left a cake on the counter. It's the whipped frosting (made with cream) that needs to be refridgerated, and I'm a certified food handler. You'll always hear the extremes to refridgerate everything all the time, but it's just not necessary.

Amy Merryman · May 2009

I agree with jennybeams! And so does the crazy cake lady here! She said you can make the frostings ahead of time and store them in the freezer/fridge to save time but once you icing the cake you can leave it out. the only thing that may change is the taste.

What kind of cake did you make anyway? Anything tasty? I must say my favorite is either red velvet with a cream cheese icing or a cheesecake middle cake with buttercream frosting. yum yum yum!

citrusfsh · May 2009

You do not need to refrigerate buttercream icing. If you're trying to extend the life of the cake, or want it cold for easier cutting - then fridge. Buttercream is shelf-stable.