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Risk of poisoning with whipped cream frosting?

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  • Mandy Sep 10, 2003 06:31 PM
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I'm getting married and having an outdoor reception and am in a cake-caused quandry. The bakery I've chosen makes a delicious whipped cream frosting for their cakes. But my caterer has warned me that if the weather is hot (wedding is daytime and cake will be outside for 3 hours) I risk: 1. having all the whipped cream melt off by serving time and 2. poisoning my guests. The baker disagrees and says she's never had either of those things happen. Alternative is butter cream frosting which is too sweet. I'll use it if I've no other choice.
Any advice? Thanks!

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  1. You don't say where you are and when your wedding is.

    I will tell you that during a hot summer in a very hot kitchen I have had cream curdle as I whipped it. As you may know, already curdled cream will not whip. This actually curdled during the whipping process because it was so hot and it was not out of refrigeration very long!!!

    There are buttercreams that are not as sick or sweetly. Or you can have the whipped cream cake delivered or refrigerated as long as possible before displaying it. Like try to display for only 1/2 hour or so before cutting.

    4 Replies
    1. re: tigerwoman

      I'm in Los Angeles and wedding in Bel Air backyard in mid-Oct. The yard is shady but October can be hot. The bakery only has one type of buttercream and if I change bakeries I lose my deposit. Plus, their cake was good and the price was reasonable!

      1. re: Mandy

        I have catered dozens of weddings in Los Angeles and here's my advice to you. It's not likely that you risk anyone getting poisoned, rather that a warm cake will not look or taste it's best. First and foremost your cake should be delicious. Is having the cake on display throughout the reception important to you? If not, keep it refrigerated til 1/2 hour before cutting, then have your servers carry it out as a presentation. Have it's table all ready with flowers strewn about. Why construct something that can withstand hours of outdoor display, those types of cakes always taste terrible.
        Have your cake delivered early in the day, and make room for it in the fridge. Remove the shelves or whatever to make room. It is amazing what you can fit in a good sized fridge if you take un-necessary stuff out. Don't ask the bakery to deliver it just before serving as there's a chance they might not be right on time...

        1. re: ciaolette

          I think Ciaolette's advice makes the most sense, given your location. Another thought would be to see if a neighbor has a spare frig or will lend you theirs (clear out all their stuff) as a wedding gift.

          1. re: tigerwoman

            Or move essentials to into a big cooler/ice chest - if you're having caterers in they often bring their stuff in ice chests anyway, not wanting to count on fridge space. Besides, any cake sitting outside for several hours is going to have at least a few "outdoor" things sticking to it - not always attractive.

    2. I know from experience when looking for a baker for my early November wedding, many wedding cake bakers will not use whipped cream at all because it just doesn't hold up.

      1. Check with the bakery...they may use a non-dairy "whipped creme" frosting, which is stabilized, and will hold much better than the real thing. If the cake is not too large (you don't say how many guests you're having), you may be able to keep the layers refrigerated or in an air conditioned room, and then have someone assemble it before service. Or perhaps the bakery will deliver it later in the day. Good luck!

        1. h
          hungrykennedy

          We got married in October and we had a whipped cream cake and everything worked out fine. It even turned out to be the hottest day of the year! I'm pretty sure that the bakery that we used froze their cake and delivered it in the afternoon. By the time we cut it, it was perfectly thawed and delicious! We got more compliments on the cake than anything else. (It's the sacripantina cake from Stella bakery in North Beach in case anybody was wondering.)

          1. Why not do a very small display cake, using that for the ceremonial cutting, and then have simple layer cake with your whipped cream frosting in the fridge keeping cold?

            This should also bring the price down, as layer cake is going to cost a lot less than the fancy wedding cake.