I have to make a carrot cake wedding cake. How do I make a cream cheese icinig that will not have to be refridgerated and will last for several days?

All cream cheese icing has to be refrigerated. If it's something for home use I will leave it out, but for a wedding cake you definitely need to inform the client of safe food handling practices.

Check Earlene's website for a recipe. (Just don't use her servings chart)

I agree with Annie, and so will your HD. We are not qualified to make a scientific study to determine the answer to the moisture/sugar/dairy equation in a particular recipe. That is why HD's have standards. Not adhering to those standards puts you in a position for liability. A cake isn't worth that, especially if you are not insured.

I personally do not come to CC or any other site that is not official to get my food safety information. You can find your answers on the.gov sites as well as the dairy board. But your HD standards, although they may be somewhat strict, is where you will keep yourself safe from liability.

For example, I made Red Velvet Cheesecake Cupcakes with cream cheese buttercream last night. The extras are in my garage at about 50 degrees. They are perfect for grabbing one when you feel like eating it. But I told my client not to have them out for long and to refrigerate the extras. I told her she could get one out when she wanted it, leave it out for a 1/2 hour and it will be perfect for eating. Now the client will most likely do the same thing as I did and keep it in a cool place. But at least I passed on the correct storage method as described in food safety courses. I am free of liability in that matter.

I only do cakes as a hobby; I have not taken any food safety courses, so pardon my naivety; why is there a difference in storage between standard buttercream and cream cheese buttercream? The ingredients in butter and cream cheese are essentially the same...
Thanks

Lorann makes a cream cheese flavoring and a cheesecake flavoring. I prefer the cheesecake flavoring. I use it in my regular buttercream when I need a cream cheese flavored icing.

Butter can be left out at room temp for longer than the food safety requirement of four hours, then discard, for a perishable, as cream cheese is considered.

You can refer to the dairy board or any .gov site for the last word on food safety for dairy products. I

t's just the growth rate of organisms in each individual product, retarded by the sugar, increased by the moisture.