I need to transport a cake 6 hours from home(upstate NY((think Syracuse to lower PA--think Hershey)). It HAS to be a cream cheese frosting. Do you think I will be able to keep it cool enough for trip? If so, any tips would be greatly appreciated. Its for a very dear friend of mine and I wouldn't want to make him sick! Thanks so much
These are 2 shelf stable (as determined by food laboratory testing) cream cheese icing recipes, so they can stay at a temp below 80F for some time.
Traditional Cream Cheese Frosting
pH 4.85
aW 0.83
Tested 12/9/2011 by Food Safety Net Services
Ingredients
8 oz cream cheese
1/2 cup (1 stick) lightly salted butter
1 lb (4 cups) powdered sugar
1 tbsp pure vanilla extract
1. Let butter and cream cheese soften at room temperature for about 20-30 minutes.
2. Cream butter and cream cheese together until light and fluffy (about 1 minute).
3. Add vanilla. Mix on low until vanilla is incorporated.
4. Add powdered sugar gradually, still mixing on low.
This delicious recipe is too soft to be used for piping. It can be used under fondant, as a filling in between layers, or to frost dessert-style cakes.
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Earlene's Cream Cheese Buttercream
pH 4.73
aW 0.83
Tested 12/9/2011
1/3 C. warm water
1 1/2 t. Vanilla
3 oz cream cheese
7 oz. hi-ratio shortening
Mix with the paddle beater by hand until slightly moistened and the place on the mixer.
The air can be worked out of the icing by starting the motor on the mixer on slow and lifting the bowl of icing up and down several times until the air is worked out. Additional water may be added for a softer icing. Finish beating until smooth.
Transfer into storage containers being careful to not put lumps of unmixed icing stuck to the sides of the bowl into the containers.
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