AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Hello!
I have heard mixed opinions on whether icings made with butter need refrigerated, could you clarify? I am starting a home bakery in Ohio and really don't want to use shortening in my icing/filling recipes if I can avoid it. Is there a ratio of sugar-fat-water that must be met for the recipe to be considered safe?
Thank you!
Answer Hi Maria,
I consulted with a 40+ year professional baker and a Sanitarian with your question and both indicated that buttercream icings should be refrigerated.
As far as a sugar-fat-water ratio necessary to make it safe to be unrefrigerated, the general recommendation for foods to be safe at room temperature storage is that the food must have a water activity of .85 or less (although this will not stop mold growth, slow putrefaction or chemical changes). To be certain, you will have to invest in a water activity meter and check each lot as its produced. If the buttercream icing has a water activity of less than .85 it could be safe unrefrigerated. Knowing that icings made with butter tend to be softer and are more subject to temperature fluctuations, it would be wise to plan on refrigerating your frosted cakes for both maximum safety and quality.
