Hi I'm kinda freaking out because I have read so many mixed reviews on what to do about Cream Cheese icing and fondant...of course I read most of this after I had it finished. I used 3 - 8 oz packages of cream cheese and 3 cups powdered sugar for my icing plus covered it in MMF. I put it in the fridge because everyone was saying Cream Cheese had to be but I don't like to store my fondant in the fridge because now it has a tacky look that I hate.
Can someone PLEASE HELP!! 
It does have to stay in the fridge unless you want to give everyone food poisoning.
I have been keeping it in the fridge but some people on here had said that the sugar was a preservative...I just felt uneasy about leaving it out. So in the fridge it stays!
Actually, not all cream cheese frostings have to be refridgerated. If the sugar content is high enough, it doesn't need to be. Though the recipe you used is not high enough. There is an article on Baking** 911 that explains it.
The tacky will go away once the cake comes up to room temp. Just DON'T TOUCH IT untill the condensation evaporates.
I would keep it in the fridge because of the ratio of cream cheese to sugar. It seems a little high. I don't use mmf but I have heard that it doesn't do well in the fridge.
So you can see an example, the drapes and roses 3 tier blue cake in my photos was refrigerated and covered in MMF AND had cream cheese frosting. It was all good. It was super tacky when it came out of the fridge. After about an hour, it was just like it was when I assembled it!
Stephanie
I worked at two different bakeries, you do not have to keep it in the fridge but because we had cakes going out all day it would probably be on the shelf for 2 days at a time. you just have to keep an eye on it, scoop some out and give a little taste test, but trust , you will smell it first.
I have been keeping it in the fridge but some people on here had said that the sugar was a preservative...I just felt uneasy about leaving it out. So in the fridge it stays!
This is true, as long as there's enough sugar in the recipe to control moisture action. That's why the milk in buttercream doesn't spoil when it sits out. Three cups of sugar to three cups of cream cheese sounds like it needs to be in the fridge. The shelf-stable cream cheese recipe I use has 3 oz of cream cheese and 2 lbs of sugar (those aren't the only ingredients of course).
The cream cheese frosting used in bakeries is usually cream cheese flavored or has cream cheese powder added to it, so we can't really compare it to homemade cream cheese icing, in terms of being shelf stable.
Thanks guys for the info! I really appreciate it. I'll check out the recipes on here next time for a better icing recipe.
Look up kathy F crusting cream cheese butter cream or Earlene's recipe. Neither of the recipes have to be refrigerated and they are wonderful. I use Kathy's recipe all the time and I have never had any problems.
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