Leaving cream out of the fridge

Izadora

Sorry if this is a slightly idiotic question but how long is it safe to leave cream which has been whipped and put into a Victoria Sponge cake out of the fridge?

I'm really not keen on cake which has been in the fridge, even when it's been allowed to come back to room temperature I find the texture a big claggy, but also don't want to end up with rancid cream so any suggestions will be gratefully received.

Soundgirlrocks

Use a buttercream for the filling and it can be left out for a week or so

Izadora

Soundgirlrocks wrote: »

Use a buttercream for the filling and it can be left out for a week or so

Unfortunately I far prefer it with fresh cream and so does my Mother-in-Law. She doesn't seem to mind it being in the fridge though, it's me that's being fussy

PipneyJane

Izadora wrote: »

Sorry if this is a slightly idiotic question but how long is it safe to leave cream which has been whipped and put into a Victoria Sponge cake out of the fridge?

I'm really not keen on cake which has been in the fridge, even when it's been allowed to come back to room temperature I find the texture a big claggy, but also don't want to end up with rancid cream so any suggestions will be gratefully received.

Do you have a cool area in your house, out of direct sunlight, somewhere where the temperature never goes up? Think old fashioned larder area, the kind they had before refrigerators were invented. If so, then you could safely leave the cake there overnight.

- Pip

trailingspouse

Could you keep the cream in the fridge until needed, but keep the cake out of the fridge - then just put the two together at the last minute?

Owain_Moneysaver

Izadora wrote: »

Sorry if this is a slightly idiotic question but how long is it safe to leave cream which has been whipped and put into a Victoria Sponge cake out of the fridge?

For commercial food service, 2 hours at room temp then discard.

That said, unless it's very warm, and if the cream is really fresh, it should last most of a day. Overnight in a cold larder.

Fire_Fox

Depends on the bacterial load of the cream at the start - that already present, added whilst whipping or spreading - and the ambient temperature it is kept at.

Given perfect conditions for growth (nutrients/ water/ oxygen/ temp) bacteria are capable of doubling in number up to every twenty minutes.

Healthy adults will not be harmed by a little 'just on the turn' cream or milk, but someone with reduced immune function or a foetus/ embryo might.

Izadora

Thanks everyone.

trailingspouse wrote: »

Could you keep the cream in the fridge until needed, but keep the cake out of the fridge - then just put the two together at the last minute?

I did consider this but seeing as my MIL will be arriving before my husband and I get home from work I thought it was a bit unfair to leave it as a flat-pack cake

Owain_Moneysaver wrote: »

For commercial food service, 2 hours at room temp then discard.

I know that they obviously err on the side of caution but that's handy to know.