Cream Cheese Buttercream

Decorating By tootie0809 Updated 22 Aug 2012 , 10:22am by vgcea

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tootie0809 Posted 22 Aug 2012 , 4:45am
post #1 of 2

I have a question about my cream cheese buttercream. I have about 6 batches in my fridge. The last time I opened it was about 11:00 a.m. to get something out of there. I go in to check on something in the fridge at about 10:00 p.m. and I notice the door is just barely ajar. I have a temperature thermometer in the fridge, and it reads about 59 degrees. ARGGGG! So it's been food safe zone for about 10 hours. Do I need to just throw out all that icing or is it still okay to use for icing and filling cakes?

My recipe is 1 lb. high ratio shortening, 1 lb. cream cheese, 8 oz. butter, and 4 lbs. of powdered sugar.

1 reply
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vgcea Posted 22 Aug 2012 , 10:22am
post #2 of 2

Temperature danger zone for about x hours out of10 hours? I wouldn't risk it especially if you sell your cakes. You have no idea exactly how long it's been in the danger zone, or how the customer would handle the product and if it's already compromised before leading your hands... recipe for trouble.

Now if you're talking about eating the BC yourself, that one's totally up to you.

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