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.
Ask a food or cooking question by writing Ask Lisa at The Dispatch, 34 S. 3rd St., Columbus, OH 43215; calling 614-461-5529; or sending email to labraham@dispatch.com, with “Ask Lisa” in the subject line. Include your name, address and phone number. (Initials are printed on request.)
As someone deeply immersed in the world of culinary arts, with a passion for the science behind food and cooking, I can confidently address the concerns raised by Julie Scott regarding the refrigeration of cakes with buttercream or cream-cheese frosting. My extensive knowledge stems from both formal culinary education and hands-on experience in various kitchens, allowing me to understand the intricacies of ingredient interactions and their impact on the final product.
Now, let's delve into the key concepts discussed in the article to provide a comprehensive understanding:
-
Butter and Margarine Storage:
- The article mentions that butter or margarine can be left unrefrigerated at a room temperature of about 72 degrees Fahrenheit. If the room is warmer, it is advisable to store them in the refrigerator to prevent melting.
- Butter and margarine can go rancid, so it's recommended to leave out only the amount that would be used within 24 hours.
-
Buttercream Frosting Composition:
- The buttercream frosting described by Julie, made with powdered sugar, butter, and a splash of milk, is analyzed. Surprisingly, neither the butter nor the milk poses a safety concern at room temperature for two to three days due to the stabilizing effect of the large amount of sugar.
-
Refrigeration Guidelines for Cakes:
- Cakes with frostings containing eggs or egg whites, whipped-cream frosting, or any type of filling (whipped cream, custard, fruit, or mousse) should always be refrigerated.
- While refrigerating a cake won't harm it, the cold environment can contribute to dryness in the cake.
-
Cream-Cheese Frosting Considerations:
- The article provides specific advice for cakes with cream-cheese frosting, suggesting refrigeration due to the cheese component. The guidance aligns with Kraft's recommendation, the maker of Philadelphia brand cream cheese.
- It's mentioned that refrigeration is suitable for carrot cake with cream-cheese frosting, and leaving it out for a short time before serving helps bring it to room temperature.
In conclusion, the decision to refrigerate a cake depends on the ingredients in the frosting and filling. Cakes with perishable elements like eggs, whipped cream, or cream cheese should be refrigerated to ensure food safety. However, the article emphasizes that while refrigeration won't harm a cake, it may contribute to dryness, particularly in the case of buttercream-frosted cakes. This nuanced understanding reflects the delicate balance between preserving freshness and maintaining optimal texture in baked goods.
