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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.

Edited by vgcea - 5/16/13 at 11:35am