So ive been asked to do a red velvet wedding cake covered in white fondant -- im going to crumb coat in a Mock Cream or  Buttercream Frosting.... anyway......does anyone have a recipe i can use for the cream cheese filling? its going to be sitting int he fridge until i cover it with fondant but then itll be out of the fridge for about 18-24 hours while i decorate it.....

so i need anon-perishable or non-fridge needed cream cheese frosting.....

argh ....

i see so many conflicitng posts i want to do a test run on a recipe this week....

thanks

bec from sydney

Here is a link to some recipes.  I have not tried any of them.  Post your results if you do.  Good luck.

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

Just looked at the recipes.  The lemon curd has a AW (water activity) level of .90 which is above the allowed .85 for non potential hazardous foods.  Anything above the .85 may need refrigeration.  I would not use the lemon curd recipe without refrigeration myself.  Someone else may have better understand of why it has been listed as non-potential hazardous food????