Does anyone know if I can use a Cream Cheese filling on Red Velvet Cake that is safe to keep at room temp (I don't have time to order artificial cream cheese flavoring)? If not, can the cooked flour frosting be left out or should I just use IMBC or reg. BC or should I purchase the canned cream cheese frosting from the grocery store? The cake I am making is going to be covered in fondant w/a fondant bow. I really appreciate any advice on this, thanks.
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sayhellojana
Posted 13 Dec 2008 , 9:42pm
post #3 of 7
Cream cheese icing is just fine at room temp for a day or two. he sugar keeps it from spoiling.
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