Cream Cheese Icing And Refrigeration...

Decorating By 4Gifts4Lisa Updated 1 May 2010 , 5:06pm by 4Gifts4Lisa

4Gifts4Lisa Posted 29 Apr 2010 , 12:11am
post #1 of 5

I know this has been asked, but I'm sitting here with a pinched nerve which has caused my whole arm and hand to go numb, trying to search the forums, and I can't take it...can someone please just answer me quick? LOL

Cream Cheese Icing...is it safe not refrigerated for a few hours? How long?

4 replies
4Gifts4Lisa Posted 29 Apr 2010 , 12:11am
post #2 of 5

PS I am specifically looking at the recipe Crusting Cream Cheese Icing in the recipe forum.

dsilbern Posted 29 Apr 2010 , 1:34am
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I'm a ServeSafe certified healthcare foodservice manager:

yes, it's OK if you leave it out for a few hours.

Not overnight.

Not OK to leave at room temp cause it has alot of sugar or any of those other food myths.

JanH Posted 29 Apr 2010 , 4:15am
post #4 of 5
Quote:
Originally Posted by dsilbern

Not OK to leave at room temp cause it has alot of sugar or any of those other food myths.




American buttercreams (made with tons of powdered sugar, fat and a small amount of liquid/any liquid) are shelf stable (no refrigeration required) because the sugar (which is hygroscopic or water absorbing) controls the water activity in the liquid, be it water, milk, cream or non-dairy coffee creamer, etc..

Here's the science.

Water activity & microbial growth:
(Prolonging Bakery Product Life.)

http://tinyurl.com/ya8po4z

WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:

http://tinyurl.com/bmsato

Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)

http://tinyurl.com/csu2b9

Cream cheese frosting & sugar as a preservative:
(Includes shelf stable cream cheese recipe.)

http://cakecentral.com/cake-decorating-ftopict-621145-.html

HTH

4Gifts4Lisa Posted 1 May 2010 , 5:06pm
post #5 of 5

I am a little late, but wanted to thank you both so much! Jan, I am bookmarking the links!

Thank you, thank you!

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