Cream Cheese Smbc-- Shelf Life, Stability Under Fondant
Decorating By LouisNutri Updated 5 Feb 2017 , 4:06pm by -K8memphis
Hi! I've made some CCSMBC according to the recipe I found here in CC. I wonder if that type of SMBC(CC) is safe under fondant? By this, I mean is it safe to not be refrigerated after applying the fondant? Because I found that our climate is not the best place to refrigerate > take out fondant cakes because they do get very wet and sweaty. Now people said it's safe for cakes to be at room temp up to 3 days under fondant, but I assume that's for cakes made with American Buttercream. I'm wondering if that is the same for SMBC & CCSMBC? If not at all, can someone give me tips on how to avoid the sweating of fondant when taken out of the refrigerator?
no, cream cheese icing needs to be kept refrigerated --
and the only thing i know to keep the sweating down is slowly, gradually letting it come to room temp -- corrugated cardboard is a surprisingly good insulator -- so maybe try testing this idea -- take the cake out of fridge and seal it in cardboard box then either just let it sit and cool down over a 24 hour period or just very very gradually open it up and see if the slow gradual cool down will keep the sweating to a minimum --
but there is another idea -- there's a white balsamic american buttercream that mimics cream cheese icing -- it's in the recipes on here
https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
best to you
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