Rosegin Posted 28 Jul 2013 , 4:50am
post #1 of

ACan someone explain why cream cheese filling is perishable but buttercream isn't? What about fruit curds or puddings?

6 replies
suzied Posted 28 Jul 2013 , 5:41am
post #2 of

Most probably because its "cheese" a softer cheese  there must be some sort of "cream/dairy" in it.   In buttercream.  its just butter  or vegetable shortening. never made curd/pudding filling.

Rosegin Posted 28 Jul 2013 , 7:27am
post #3 of

A

Original message sent by suzied

Most probably because its "cheese" a softer cheese  there must be some sort of "cream/dairy" in it.   In buttercream.  its just butter  or vegetable shortening. never made curd/pudding filling.

But most buttercreams contain butter and sometimes heavy cream. Both are dairy products.

Smckinney07 Posted 28 Jul 2013 , 9:51am
post #4 of

AIt's the sugar. There are some cream cheese recipes that are considered shelf stable, Crusting Cream Cheese by Mama W Robin it's a variation of IndyDebs' BC (it's on CC) it has 4lbs of powdered sugar if you make the full recipe. I haven't tried it yet but it's very popular on CC.

suzied Posted 28 Jul 2013 , 10:24am
post #5 of

I don't use any cream in my  bc icing.  

darkchocolate Posted 28 Jul 2013 , 10:46am
post #6 of

I personally-don't like cold cake.  That being said, I don't have a  business selling cakes.  I just like to bake and decorate as a hobby and try new recipes.  So my cakes are for family and friends. Not that I want them to get sick.

 

I have always left my cream cheese based frostings on the counter year round.  For Red Velvet cake, my Cinnamon Toast cake, basically any cake with a cheese frosting.  Even my Earthquake Cake sits out at room temperature.   That is just a personal preference.  My family just prefer cakes at room temperature. Except for Pig Picken Cake-which needs to be refrigerated.

 

My understanding is that  all the sugar acts as a preservative to the dairy based ingredients.  Cream cheese, butter, milk, whipping cream, coffee creamers, or whatever you choose to use.                                                                                                                                                              

matthewkyrankelly Posted 28 Jul 2013 , 11:19am
post #7 of

Many cream cheese fillings are not perishable.  However, individual recipes need to be tested before given to the public if you run a business or if you are concerned about making people sick.

 

This recipe is tested:

http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx

 

Large amounts of sugar often do the work of preserving the frostings we make.  However, it can be a delicate science with some of these recipes.  Feeding bacteria with flour, eggs and fruit can be a dangerous thing.  Any available water, no matter how small, can create a foothold for the little bugs.  Sugar makes the water unavailable for them.

 

Understand that small changes in recipes can tip the scales and make them unsafe to be left out.

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