Icing And Fillings That Do Not Need To Be Refrigerated...please.

Baking By SourLemonz Updated 15 Apr 2013 , 1:14am by SourLemonz

SourLemonz Posted 13 Apr 2013 , 5:52am
post #1 of 7

I am hesitant to ice or fill my cakes with anything other than buttercream, because I am not sure which ones are able to sit at room temperature for a day or more.  I am wanting to try a cream cheese frosting, but does it need to be refrigerated?  I am in Alberta, Canada, so it doesn't get too hot here.  If anyone has any advice and recipes...I would be greatly appreciative.  I also looking for any other icing and filling recipes, which can sit out at room temp.  Thanks so much!!!!! icon_smile.gif

6 replies
JSKConfections Posted 13 Apr 2013 , 1:12pm
post #2 of 7

You can leave cream cheese frosting out at room temp.  The sugar stabilizes the cream cheese. I have done this many times.  I also buy sleeves of bakery quality fillings for fruit, they do not need to be refrigerated. I usually put a thin buttercream layer then the filling, be sure to put a dam of buttercream at the edges so it doesn't leak out, and let the cake settle.  I buy them at Country Kitchen Sweet Art.  They are very reasonably priced too. Love the Lemon, Raspberry, and Strawberry.  I started using these when I knew a cake would not be in the frig for a long time. If you wrap the plastic sleeve really well and put in a zip bag in the frig, they will last for months.  I always refrigerate homemade fruit fillings.  Ganache used for filling or frosting does not need to be refrigerated either. HTH




Most frosting can sit at room temp for days.  I have done so with buttercream, cream cheese, IMBC, SMBC.

Annie70 Posted 13 Apr 2013 , 3:53pm
post #3 of 7

jskconfections have you ever tried the banana filling??  I use banana pudding right now which has to be refrigerated. 

SourLemonz Posted 13 Apr 2013 , 7:59pm
post #4 of 7

AThanks...any chance you would be able to send me the recipe for the cream cheese frosting that you use? :-)

JSKConfections Posted 14 Apr 2013 , 4:20am
post #5 of 7

I have used a 2 8 oz bricks of cream cheese, 1/2 cup crisco (shortening), 1 cup butter, a 2 lb bag of confectioners sugar, vanilla extract 1 tsp.  Make sure cream cheese is room temp, beat till smooth, add crisco and butter, beat till smooth, add sugar slowly, extract....I have added a tbl at time of milk if too stiff.  This will get very soft if its really hot outside. Chill to firm it up if you have piped with it.  We have eaten this at room temp for days after making a cake or cupcakes.  Very good.

JSKConfections Posted 14 Apr 2013 , 4:22am
post #6 of 7

I have not used the Banana filling, but I have used the Bavarian cream and the Chocolate Bavarian cream and they were excellent...hthicon_smile.gif

SourLemonz Posted 15 Apr 2013 , 1:14am
post #7 of 7

AThank you!! :grin:

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