So here's my question, I've always been told to be careful using cream cheese frosting on cakes since it can't be left out very long. So what is the trick that grocery store bakeries have? I see cinnamon rolls with cream cheese frosting on their shelves at room temp and there they sit for 3+ days? Any idea what they use?
Probably some type of cream cheese glaze that has preservatives in it. I'm sure it has a shelf life we can't achieve with fresh ingredients.