Okay, got a few months on this one, but I'd like to plan ahead. I have seen (I believe on CC) that the sugar to cream/fat ratio is what determines perishability of frostings and fillings. I have a recipe for cream cheese frosting that is:
24 oz cream cheese
1 cup unsalted butter
8 cups 10x
3/4 cup maple syrup

So, does this recipe meet the non-perishable ratio calculation?

Thanks!

Not a food scientist, so I can't say...

Here's a cream cheese American buttercream that is shelf stable:

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

HTH