Should buttercream containing egg whites be refrigerated??

Question

I have a recipe that uses egg whites. I want to use this recipe as the coat on the cake before placing the fondant.....but I know fondant can't be refrigerated. Will my buttercream be ok if I leave it out at room temperature over night??? Please help!

Answer 1

Interesting question, and you would think you would have to, but you don't. Due to the extremely high fat content in the buttercream, and the relatively low water content, your buttercream is perfectly safe at room temperature. in every kitchen I've worked in, that's how it's always kept. right out at room temp. And don't go with a rolled buttercream because you're afraid of salmonella, you're not going to poison anybody. A meringue based buttercream is the best buttercream, by far. you'll be perfectly safe leaving it out at room temp. And it won't "melt" or anything like that.

Answer 2

Generally, buttercream is meant to be refridgerated. When it's left out at room temperature, it melts. Personally I have never made my buttercream with egg whites as I find it completely unecessary. Rather than use buttercream as a coat, you could always cover the cake with a thin layer of almond/marzipan icing before the fondant. This helps cover any indents and is alot easier to roll fondant over than buttercream.However if you want to use buttercream then this is the recipe I use and have never had problems with:

125g Unsalted Butter
125g Copha (vegetable shortening)
Both of these must be at room temperature. The copha will take longer than the butter though.
3-4 cups of siftedicing sugar
1 teaspoon of vanilla extract or essence
2 tablespoons of milk.

Beat the butter and copha on high speed until light and well blended. Add the vanilla essence and 1 cup of icing sugar at a time on low speed until combined.
Add the milk and mix until combined
If the icing is too thin,then add more icing sugar.

*If you don't want to use copha then just double the amount of butter. I find, however that the copha gives the buttercream a more firm and manageable consistency. It also keeps better than when made with all butter.

If you go with the buttercream with the egg whites then make it on the day, not the night before. Remember that there is always a health risk (Salmonella) when using uncooked eggs in recipes.

Hope it all turns out great for you!

Answer 3

There are 2 opportunities: Royal icing is made with confectioner's sugar, pasteurized egg whites (like the type that they sell next to the egg beaters on the food market), and lemon juice. If that freaks you out too lots, there's a substance referred to as meringue powder, offered via Wilton, which will sub for the egg whites. This frosting is extra often than not used on wedding ceremony tarts. yet another decision is cream cheese frosting. carry a brick of cream cheese to room temperature. utilising a mixer, upload in confectioner's sugar and a splash of vanilla to realize the your best option texture and style. you're able to refrigerate the cake you frost with this mixture, in any different case it is going to harm.

Answer 4

yes I did my own wedding cake, and I refrigerated the butter cream overnight. People were impressed.

Answer 5

One would think so yes. But to be sure, call a local bakery and ask them.

Answer 6

Don't leave it out overnight, it shouldn't be left out for more than 2 hours.