Does anyone know how long the crusting cream cheese recipe lasts in the refrigerator? I ususally make this recipe as a filling. I am making a sample cake today w/ the filling. I will have lots left over. But I am making a carrot cake not this saturday but the following saturday with the same cream cheese. Do you think it would work or should I make another batch. I just hate wasting filling. We don't eat cake at our house. And it is the same filling for each cake but they are a little over a week apart. The cakes will be made fresh.
Any advice is helpful,
Thanks
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