post #1 of 6
I don't usually use cream cheese icing on or in my cakes because I have always been under the impression that it requires refrigeration; but so many of the cakes on CC seem contain cream cheese icing. How do you make that work - working on a cake that has to sit out so long that is iced or filled in a cream cheese icing? Thanks in advance for your help.
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replies
post #2 of 6
I usually refrigerate my cakes. I've had it sit for more than 12 hours and no one got sick.
post #3 of 6
Earlene Moore has a shelf stable cream cheese recipe:
http://www.earlenescakes.com/icings.htm
HTH
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