Hi people. I wanted to use FromScratchSF's CCSMBC but I'm not sure if it's shelf stable or not. (I know SMBC is but not sure about the combo).
So I'm thinking of mixing a shelf stable cream cheese frosting with some SMBC to come up with a filling that does not require refrigeration. Has anyone tried this? What was your result like?
P.S. This is for family. I avoid using cream cheese for customers, too many possible issues to deal with.