0

French buttercream contains egg yolks that have been cooked via hot liquid sugar water. How long can I safely store this in an airtight container at 0

0

According to a recipe from Serious Eats, French buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. For the best texture, warm to 72°F and re-whip in a stand mixer before use.

This is slightly at odds with the FDA recommendations suggesting that cooked egg dishes be refrigerated and used within 3-4 days. It is possible that something else in the buttercream inhibits microbial growth, allowing longer storage, but I don't want to speculate. To be conservative, you should follow the FDA guideline or freeze immediately.

| improve this answer | |
  • The high-sugar and low-moisture environment is what inhibits bacterial growth. That's why it's safe to use on cakes which will be served and kept at room temperature for several days. (Not gonna lie, I will sooner microwave cake than eat cold frosting. If you're going to serve it out of the fridge, please stick to whipped cream...! T.T) – kitukwfyer Jun 27 at 18:03

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.