I don't usually use cream cheese icing on or in my cakes because I have always been under the impression that it requires refrigeration; but so many of the cakes on CC seem contain cream cheese icing. How do you make that work - working on a cake that has to sit out so long that is iced or filled in a cream cheese icing? Thanks in advance for your help.

I usually refrigerate my cakes. I've had it sit for more than 12 hours and no one got sick.

Earlene Moore has a shelf stable cream cheese recipe:

http://www.earlenescakes.com/icings.htm

HTH

Jan - you are a doll - thanks for the link!!

You're most welcome, favrtdtr.

Thanks - I'll check out Earlene's recipe!