Does anyone have a good recipe for either a Cream Cheese filling or Cream cheese Buttercream that does not have to be refridgerated?
Thanks in advance-
I've been using the Decorator's Cream Cheese Frosting from the recipe section. It's really worked well for me and from what I've read in other forums it's ok to leave it out for a couple days (something about the sugar stabilizing it...not for sure though). I may be wrong, so if anyone knows otherwise, I would like to know too. hth!!
I would love to know too. I put 4oz of cream cheese in my buttercream and have always put the cakes in the fridge, because of the cream cheese.
I would LOVE to know if I could leave the cakes out on the counter and not have to worry about the icing spoiling and making someone sick.