I have a question about my cream cheese buttercream. I have about 6 batches in my fridge. The last time I opened it was about 11:00 a.m. to get something out of there. I go in to check on something in the fridge at about 10:00 p.m. and I notice the door is just barely ajar. I have a temperature thermometer in the fridge, and it reads about 59 degrees. ARGGGG! So it's been food safe zone for about 10 hours. Do I need to just throw out all that icing or is it still okay to use for icing and filling cakes?

My recipe is 1 lb. high ratio shortening, 1 lb. cream cheese, 8 oz. butter, and 4 lbs. of powdered sugar.