Just wondering timeline on cakes with perishable fillings...I have always used fillings that do not need refrigeration but interested in going with cream cheese filling route, etc (in regards specifically to wedding cakes). At max how long can they be at room temp? Thank you!
Some resources say that cream cheese can only be left at room temp. for 2hrs....not much time for decorating, transport, photos, cutting, serving, etc.
I would think that adding sugar to it may extend that time, but not much.
Earlene more has a cream cheese buttercream recipe that can be left out:
The sleeve fillings by Henry & Henry are shelf stable.