Delynn Posted 10 Nov 2009 , 6:28am
post #1 of

How long can a cream cheese icing-filled fondant-covered cake stay out of the refrigerator safely at room temp? My refrigerator isn't big enough to hold a full sheet cake, and even if it was, should I be nervous about having to put a Satin Ice fondant-covered cake in the fridge?

6 replies
JanH Posted 10 Nov 2009 , 6:34am
post #2 of

If you use Earlene Moore's cream cheese frosting you don't need to refrigerate:
(Short term, for unused frosting refrigeration is recommended.)

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

HTH

leah_s Posted 10 Nov 2009 , 3:08pm
post #3 of

haven't I read on here problems using cream cheese frosting under fondant? Breaks down the fondant or something? Anyone?

snocilla Posted 10 Nov 2009 , 3:29pm
post #4 of

See this post for information about cream cheese icing under fondant...

http://cakecentral.com/cake-decorating-ftopict-648991-.html

hilly Posted 10 Nov 2009 , 3:47pm
post #5 of

Mine starts to get a funny taste after a day or so but it's generally really hot here.

pattigunter Posted 10 Nov 2009 , 3:59pm
post #6 of

Ive done cakes with cream cheese filling several times. I try not to ice until the night before the cake is due and havent had any problems with it sitting out overnight. any longer than that though and I would be concerned with spoilage.

JanH Posted 11 Nov 2009 , 6:49am
post #7 of
Quote:
Originally Posted by leah_s

haven't I read on here problems using cream cheese frosting under fondant? Breaks down the fondant or something? Anyone?




I would think it depends on the recipe.

Some recipes like snarkybaker's are almost all cream cheese with minimal powdered sugar (3/4 cup p.s. to 10 oz. cream cheese & 2 Tbsp. butter):

http://cakecentral.com/cake-decorating-ftopict-40193-.html

While Earlene Moore's recipe is a cream cheese flavored buttercream (uses 5-1/2 lbs. p.s. to 17 oz. of fat)

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

Since regular cream cheese (33% butterfat) can have a water content of up to 55%, I can understand why a recipe without sufficient p.s. to control the water activity could be problematic under fondant.

http://en.wikipedia.org/wiki/Cream_cheese

Additionally, not all fondants are created equal, either. For example, a mmf recipe doesn't contain the stabilizers of a commercially prepared fondant so that also would be a factor to consider...

HTH

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