URGENT: If I'm making a cake with sour cream in the icing, do I need to store it in the fridge???

[babypowder]

Making this for DHs birthday tomorrow and wanted to take some of it away with us over the weekend. Will it be OK at room temperature (ie will the icing sugra act as a preservative?) or will I have to come up with something different?

sugar, even

I always keep cakes with any cream involved - icing or filling - in the fridge. It's still cream - I think you need to store it as you would if it wasn't in icing, IYSWIM

is it that lovely Nigella chocolate one with sour cream icing?

I have made the nigella one with sour cream in the icing last month and didn't store it in the fridge - I made it on the Friday and we ate most of it on the Sunday and the remainder throughout the following week. It tasted fine - not a hint of rancidness.

Having said that, if it was VERY hot weather I would have thought again.

PS I thnk the icing sugar does act as a preservative - if you think about it, you can't leave butter out of the fridge and uncovered or it goes rancid, yet somehow a cake with butter-icing tastes fine even after a few days. I think the only issue is if it gets hot enough to melt the butter, then you might have a problem.

It is, indeed, the Nigella one! I have left cakes with a ganache icing out of the fridge (on the basis that I don't refrigerate truffles!), but had a sudden attack of nerves. I certainly don't store buttercream iced cakes in the fridge. Hmm, what to do?!

Honestly, mine was fine, it was probably out of the fridge for a total of 4 or 5 days and was as nice at the end of it as it was at the beginning. I COULD have refridgerated it but it didn't even occur to me to do so!

Unless you are planning to go to the sahara I truly wouldn't worry, there is hardly any sour cream in the icing anyway.

Bless you, Miss Golightly. I'm sure you're quite right!