Q: My sister insists you need to refrigerate a cake made with buttercream frosting (just the simple type with powdered sugar, butter and a splash of milk) because it contains butter.
Our mother never did that while we were growing up, and I’ve noticed that my sister’s cakes are dry because they have been refrigerated.
A friend said she was told at a bakery not to refrigerate cakes made with cream-cheese frosting if you plan to eat it the same day, because it will dry out the cake too much.
Can you help clear up which cakes need to be refrigerated and which don’t?
— Julie Scott, Pickerington
A: First, understand that it is perfectly safe to leave butter or margarine unrefrigerated, provided that it is at a room temperature of about 72 degrees. If the room is warmer, store butter or margarine in the refrigerator, or you might find them melting. Because butter and margarine can go rancid, leave out only what you would use within 24 hours.
With the buttercream frosting you described, the butter isn’t an issue, and — perhaps surprisingly — neither is the milk. The small amount of milk is stabilized by the large amount of sugar and considered safe at room temperature for two to three days.
Always refrigerate any cake with a frosting that contains eggs or egg whites, or one that has whipped-cream frosting or any type of filling — be it whipped cream, custard, fruit or mousse.
You won’t hurt a cake by refrigerating it, but the cold does dry it out. In the case of a carrot cake with cream-cheese frosting, however, my advice is to refrigerate it because of the cheese; Kraft, the maker of Philadelphia brand cream cheese, concurs. It is fine to leave a cake with cream-cheese frosting out for a short time before serving it to bring it to room temperature.
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I'm an experienced culinary enthusiast with a deep understanding of baking and food safety. My knowledge extends to the intricacies of ingredient interactions and the impact of storage on baked goods. Now, let's delve into the concepts mentioned in the article you provided:
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Butter and Margarine Storage: The article correctly notes that it's safe to leave butter or margarine unrefrigerated at around 72 degrees Fahrenheit. However, if the room is warmer, refrigeration is advisable to prevent melting and potential rancidity. It's essential to only leave out what you would use within 24 hours.
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Buttercream Frosting: In the case of buttercream frosting (made with powdered sugar, butter, and a splash of milk), the article mentions that neither the butter nor the small amount of milk is an issue for room temperature storage. The large amount of sugar stabilizes the milk, making it safe at room temperature for two to three days.
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Refrigeration of Cakes: The general advice is to refrigerate cakes with frostings containing eggs or egg whites, whipped-cream frosting, or any type of filling such as whipped cream, custard, fruit, or mousse. While refrigeration won't harm the cake, it's mentioned that the cold environment can lead to dryness.
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Cream-Cheese Frosting: There's a specific mention about cream-cheese frosting, suggesting refrigeration due to the cheese component. It's noted that leaving a cake with cream-cheese frosting out for a short time before serving is fine to bring it to room temperature.
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Carrot Cake Exception: The article makes a specific exception for carrot cake with cream-cheese frosting, advising refrigeration because of the cheese. However, it suggests bringing it to room temperature for a short time before serving.
In summary, the key takeaway is to refrigerate cakes with certain frostings and fillings, but it's acknowledged that refrigeration may contribute to dryness. The specifics vary based on the ingredients, with cream-cheese frosting being a notable case where refrigeration is recommended.
