Question About Perishable Fillings
Decorating By Rosegin Updated 28 Jul 2013 , 11:19am by matthewkyrankelly
ACan someone explain why cream cheese filling is perishable but buttercream isn't? What about fruit curds or puddings?
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.
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.
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.
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.
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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