kello Posted 10 Jul 2009 , 4:14pm
post #1 of

I have about 75 cupcakes to do with creamcheese icing and then deliver them 2 hours away, and then they will sit at the hall until the reception. Should they be refrigerated at the hall? Or can they sit out that long? I don't have a clue what space there will be in a fridge there.

Thanks for any advice as I haven't used cream cheese icing before.

27 replies
Rylan Posted 11 Jul 2009 , 12:02am
post #2 of

I've had cream cheese icing from designmeacake.com sit for 36 hours and it was fine.

sweetcravings Posted 11 Jul 2009 , 12:18am
post #3 of

someone told me once that soft cheeses like cream cheese should'nt be left out longer than four hours total. I dunno if the sugar would give it more time but i've always steared clear of these types of icings when making a cake that needed to sit out.

kello Posted 11 Jul 2009 , 12:50am
post #4 of

I wish I could avoid it because it has to sit out, but it IS what they want.....they are even giving me the recipes to follow!!
Thanks for your input though.

sweetcravings Posted 11 Jul 2009 , 1:04am
post #5 of

I did some searching and found this online.
http://wiki.answers.com/Q/How_long_can_a_wedding_cake_with_cream_cheese_frosting_stay_out_of_the_refrigerator

I know you say the customer is telling what they want, but if it's unsafe, it's unsafe. It's our job to educate the customer afterall it will be you they sue if everyone in the wedding gets sick. JMO.

kello Posted 11 Jul 2009 , 12:24pm
post #6 of

Thanks for looking that up. I will be informing them. Any idea what kind of BC I can suggest that would go with carrot cake then?

-K8memphis Posted 11 Jul 2009 , 12:33pm
post #7 of

You could flavor it with cream cheese flavor Lorannoil.com.
Is there a cheesecake instant pudding you could use--can't remember--I think there is.
And there's the cream cheese sleeve filling that is ok out of the frige.

kello Posted 11 Jul 2009 , 12:47pm
post #8 of

OH, k8memphis, you're brilliant. where would I get the sleeve filling? I think that would be the closest to the real thing. We don't have cheesecake pudding flavor in Canada. Those are great ideas!! Thanks!

-K8memphis Posted 11 Jul 2009 , 12:56pm
post #9 of

Sleeve filling from your local cake store I hope--I mean we have it here--I hope you have it there, eh? >>See I can speak fluent Canadian. icon_biggrin.gif

http://www.globalsugarart.com/search.php?search=cream+cheese

jadex77x Posted 11 Jul 2009 , 1:09pm

your customer is giving u a recipe to follow...?? lol who does this?! are they bringing you the butter they want u to use too j/k. this is the first ive heard this b4 sorry i dont mean to sound ignorant.

sweetcravings Posted 11 Jul 2009 , 2:29pm

Good suggestions K8.
I've had a hard time finding the cheesecake flavor pudding in my area too. I often go stateside for it. If you call the pudding company and ask them, they may be able to tell you where you can find that flavor in canada.
I've yet to find sleeve fillings in my area too. The closest to finding something 'filling' like is at the bulk food store, but i haven't seen cheesecake flavor fillings their either. Supplies suck here.
I think your best bet would be to go to the bulk store and buy some lorraine cheesecake flavor and add that to the buttercream.

kello Posted 11 Jul 2009 , 2:56pm

LOL The recipe is a family thing and there are allergies, so that's why..... I know, eh? icon_smile.gif
I haven't tried Lorraine flavors, so maybe I will experiment with that too. I hate that we are so limited here with flavors, it does suck. Maybe a shopping trip is in order. icon_smile.gif

krispy1976 Posted 11 Jul 2009 , 3:21pm

I have made many of cupcakes with Cream Cheese Frosting and have had them out over night, there is so much sugar in them to stablize and bact. growth. Here is the recipe I use,

1 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.

krispy1976 Posted 11 Jul 2009 , 3:24pm

I have made many of cupcakes with Cream Cheese Frosting and have had them out over night, there is so much sugar in them to stablize and bact. growth. Here is the recipe I use,

1 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.

krispy1976 Posted 11 Jul 2009 , 3:31pm

1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
Directions
Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.


This is another one I use alot, just more powder sug...

Charmed Posted 11 Jul 2009 , 3:35pm

If you look at the directions for storing the sleeve it says to refrigerate after opening. so I don't think you can leave it out for long time.
http://www.fondantsource.com/crchpafi2lb.html

Charmed Posted 11 Jul 2009 , 3:36pm

If you look at the directions for storing the sleeve it says to refrigerate after opening. so I don't think you can leave it out for long time.

Product Description
Cream Cheese Pastry Filling 2 lbs by Henery & Henery

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Refrigerate after opening; stays fresh for 3-6 months. Ingredients: cream cheese (pasteurized milk and cream, cheese cultures, salt and guar and/or locust bean and/or carageenan gums), vegetable shortening (partially hydrogenated soybean and cottonseed oils), natural and artificial flavor, titanium dioxide (for color), salt, maltodextrin, benzoic acid 9preservative), glucono-Delta lactone, yellow 5 & 6. Units:2 lb.

-K8memphis Posted 11 Jul 2009 , 3:57pm
Quote:
Originally Posted by charmed

If you look at the directions for storing the sleeve it says to refrigerate after opening. so I don't think you can leave it out for long time.

Product Description
Cream Cheese Pastry Filling 2 lbs by Henery & Henery

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Refrigerate after opening; stays fresh for 3-6 months. Ingredients: cream cheese (pasteurized milk and cream, cheese cultures, salt and guar and/or locust bean and/or carageenan gums), vegetable shortening (partially hydrogenated soybean and cottonseed oils), natural and artificial flavor, titanium dioxide (for color), salt, maltodextrin, benzoic acid 9preservative), glucono-Delta lactone, yellow 5 & 6. Units:2 lb.




I think it means refrigerate the leftover stuff in the sleeve--but I think the stuff is stable at room temp--it is stored on the shelp at the store so at some point it does not need the frige --not exactly positive at which point but it is generally used at room temp without worry.

Like olives or jam or bacon bits--store the excess in the frige--I don't know for positive but it's always been suggested to use this way.

Pretty sure it is ok this way.

Charmed Posted 11 Jul 2009 , 4:10pm

Ok I am confused... the cream cheese in the sleeve is used as filling or icing the cakes so If the product in the sleeve needs to be refrigerated after opening then doesn't it mean the cakes need to be refrigerated too? since the product is now open and exposed? it is the same product !! icon_eek.gificon_eek.gif

-K8memphis Posted 11 Jul 2009 , 4:28pm
Quote:
Originally Posted by charmed

Ok I am confused... the cream cheese in the sleeve is used as filling or icing the cakes so If the product in the sleeve needs to be refrigerated after opening then doesn't it mean the cakes need to be refrigerated too? since the product is now open and exposed? it is the same product !! icon_eek.gificon_eek.gif




It needs to be refrigerated for storage--for long term storage. Like jelly. Jelly is ok at room temp but to store it we keep it in the frige.

Regular cream cheese has a 4 hour outside the frige lifetime before it starts to break down bacterially.

The sleeve fillings live on the store shelf--not in the frige--then when you open them you long term store the leftover in the frige. The rest you eat. It's not hazardous like cream cheese (pretty sure) because of the stabilizers and those special ingredients in there.

Those starches and ingredients will not hold it for the 3-6 month life expectancy but it does hold it for a coupla days till you get it consumed.

That has been my understanding of it--not saying it's 100% correct--so I agree it is confusing.

tonedna Posted 11 Jul 2009 , 5:07pm

I have let them overnite too with no problem. Sugar acts as a preservative in the creamcheese so it does well for outside the fridge. We eat in puerto Rico a pastry made out of creamcheese and it does well outside the fridge overnight.

Edna

conchita Posted 11 Oct 2009 , 12:01am
Quote:
Originally Posted by tonedna

I have let them overnite too with no problem. Sugar acts as a preservative in the creamcheese so it does well for outside the fridge. We eat in puerto Rico a pastry made out of creamcheese and it does well outside the fridge overnight.

Edna




Hola Edna,
I was mention this too, the sugar helps as a preservative icon_smile.gif

JanH Posted 11 Oct 2009 , 6:14am

Sugar does act as a preservative because it controls the water activity in the liquid ingredients.

However, it takes a lot of sugar (as in American b/c recipes) to safely control a small amount of liquid.

IMHO, I wouldn't just assume that every recipe that contains a bit of sugar safely stabilizes varying amounts of "wet" ingredients so that they're shelf stable because it isn't true.

Here's a short term shelf stable cream cheese icing from Earlene Moore:

http://www.earlenescakes.com/icings.htm

HTH

chuts Posted 3 Sep 2013 , 3:41pm

Hello

 

I have a wedding cake do and delivery for saturday afternoon.

 

This cake requires cream cheese icing. I was thinking of icing the cakes and cover in fondant on Friday night.

 

Would the cake be ok to be kept at room temperature once covered in fondant ?

 

What if I did this on Thursday night would it still be ok with the cream cheese ?

shajasben Posted 12 Jun 2014 , 4:16am

AI made the birthday cake for my friend and made the cream cheese frosting too. But the cream cheese can't sit/stay the cake is melting and dripping... how to made the cream cheese frosting wouldn't be melting, dripping n sit/stay outside fews hours temperature without fridge too.

Please help me.

Thank you.

-K8memphis Posted 13 Jun 2014 , 1:11pm

you could scrape it all off and re-apply something of course -- there is a recipe that is approved for use without refrigeration-- i think it's from texas or from cake boss-- i can't find it but it's out there-- and there's 111 pages of cream cheese recipes so... someone knows where it is i'm sure-- it's said that the sugar inhibits the bacterial growth -- and there's probably little to no liquid --

 

regular cream cheese and most cream cheese icings have an allowance of four total hours to be above 41 degrees--so if it took you 30 minutes for it to be above 41 degrees while it's in the cart at the store and driven home in the car before you get it in the fridge--it still takes time for it to come back to 41 degrees in there too not to mention some home fridges never get to 41 -- anyhow you've got three and a half hours left for it to be out of the chill box --the bacteria is always multiplying but after 4 total hours it has multiplied enough to be a danger to babies and the infirm-- the longer it sits out the more the bacteria multiplies so before very long it becomes a danger to all -- 

 

if you delete the liquid in most recipes it will be sturdier in the sense of not melting -- you can also add some cornstarch or flour to stiffen it a couple tablespoons to a regular recipe amount-- but this does not necessarily impact the hazardous nature of the cream cheese --

 

the butter we get these days has more water in it imo so there's that too -- it seems to wimp stuff out more --

 

if i was doing a cake to be held outdoors i would not use cream cheese icing at all --

 

best to you

-K8memphis Posted 13 Jun 2014 , 1:35pm

i meant to say -- 

 

Quote:

Originally Posted by -K8memphis 
 

 

 

regular cream cheese and most cream cheese icings have an allowance of four total hours to be above 41 degrees--so if it took you 30 minutes while it's in the cart at the store and driven home in the car before you get it in the fridge--you've got three and a half hours left for it to be out of the chill box not to mention it still takes time for it to come back down to 41 degrees in there too not to mention some home fridges never get to 41 --the bacteria is always multiplying but after 4 total hours it has multiplied enough to be a danger to babies and the infirm-- the longer it sits out the more the bacteria multiplies so before very long it becomes a danger to all -- 

 

 

 

i hope i explained/edited this important information better--

 

best to you

leah_s Posted 14 Jun 2014 , 7:56am

ADarkened cream cheese icing reportedly is shelf stable (not heat stable for outdoors). I find all cream cheese icings too soft for wedding cakes.

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