??? About Cream Cheese Frosting Without Refrigeration

Decorating By jenebnell7 Updated 16 Sep 2011 , 11:57am by MimiFix

jenebnell7 Posted 14 Sep 2011 , 1:00pm
post #1 of 8

So, I'm about to get started on a cake for Friday. It's actually two seperate cakes, but they are being presented together on one large wooden base. Anyway, I just had the thought this morning that there is no way I'll be able to make one of them becase it's a Red Velvet cake with cream cheese icing. The cakes will be covered in fondant and then hand painted, so I didn't want to put them in the fridge because of the way moisture affects painted cakes. I am baking the cakes today and frosting them. They can go in the fridge tonight, but they will be out all day tomorrow when I'm decorating them and then overnight until they are served Friday evening. It's not okay to leave the cake with the cream cheese frosting out for that amount of time, right? Every time I've used cream cheese frosting in the past, I've had the use of a fridge, but not this time. Please help! Should I just switch to a basic buttercream icing with cream cheese flavoring added? Thanks in advance! icon_smile.gif

7 replies
Panel7124 Posted 14 Sep 2011 , 2:18pm
post #2 of 8

yes IMO - especially if you'll take your time to do a good painting job

BlakesCakes Posted 15 Sep 2011 , 12:23am
post #3 of 8
Quote:
Originally Posted by jenebnell7

Should I just switch to a basic buttercream icing with cream cheese flavoring added? Thanks in advance! icon_smile.gif




That's one option. Another may be to use Earlene Moore's cream cheese BC recipe that doesn't require refrigeration. I like it. Tastes good & works well. I don't have Butavan, so I just add a bit of real vanilla or some cream cheese lorann oil.

http://earlenescakes.com/icings.htm

Rae

MommieK Posted 15 Sep 2011 , 1:16am
post #4 of 8

Hey Rae, thanks for the link for the cream cheese recipes. I've been wanting to try some for a less-sweet version. I'm excited to try them, especially the honey sweetened one.

Quote:
Quote:

That's one option. Another may be to use Earlene Moore's cream cheese BC recipe that doesn't require refrigeration. I like it. Tastes good & works well. I don't have Butavan, so I just add a bit of real vanilla or some cream cheese lorann oil.


sweettreat101 Posted 15 Sep 2011 , 8:55am
post #5 of 8

Kathy F's cream cheese butter cream also doesn't require refrigeration. I lover her recipe. It's posted on CC.

MimiFix Posted 15 Sep 2011 , 10:43am
post #6 of 8

Found this thread a little late - but for future reference, cream cheese icing can remain at room temperature for the time you need. Retail bakeries do this with no problem. But let customer know that leftovers must be refrigerated.

BlakesCakes Posted 15 Sep 2011 , 8:25pm
post #7 of 8
Quote:
Originally Posted by MimiFix

Found this thread a little late - but for future reference, cream cheese icing can remain at room temperature for the time you need. Retail bakeries do this with no problem. But let customer know that leftovers must be refrigerated.




I'll disagree and say that it does depend greatly on the recipe and the ratios of fat to sugar to liquid (particularly water) in the recipe.

Generally, water (either added directly or as part of other ingredients) is the culprit that instigates spoilage, but a lot of fat & sugar act as natural spoilage inhibitors.

Many retail bakeries use chemical additives that retard spoilage, too. Their recipes are designed to provide shelf stable products, or else they'd be throwing away product and losing money.

Rae

MimiFix Posted 16 Sep 2011 , 11:57am
post #8 of 8

When I had a shop I was concerned about customers who wanted carrot wedding cakes with cream cheese icing. (I never used chemical additives for shelf-life.) I had enough cooler space to keep the cake chilled but after it was delivered and set up, I was concerned about the length of time it would not be refrigerated. I talked with my health inspector who advised that if I used a traditional cream cheese icing (half butter, half cream cheese, lots of confectioners' sugar) the cake would be fine for a 24-hour period.

Carrot cakes sold in my shop became the bigger issue. I learned that many customers bought the cream cheese iced cake and did not refrigerate leftovers. I began offering carrot cakes with "real buttercream icing" and those sold better than with the cream cheese icing.

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