I am looking for advice for an upcoming event.  I am making  Pumpkin Spice Mini Cakes for a Fall Fest in my town.  The weather is calling for 46 degrees and the event is outside.  I would love to use my Cream Cheese Frosting for the cakes because it makes them divine.  My concern is the frosting staying fresh.  I always chill my cakes and pull them out right before I leave the house.  I was thinking about freezing them for a few hours to extend the shelf life.  The event is 5 hours long.  Hoping to sell all of my cakes.  Was planning on letting the customer know that they need to refrigerate the cakes when they get home.  My frosting has a high sugar content which can help preserve the frosting.  Any thoughts or experience with these issues are greatly appreciated.  

Thank You,

Julie

Well, I just lost my reply!

I would not be comfortable leaving cream cheese frosting unrefrigerated for that long.  This weekend, we are celebrating a birthday at a restaurant 20 minutes away and I am carrying the cake, which has cream cheese frosting, in my portable cooler.  It will stay in the cooler until shortly before it is served.  Could be I am overly cautious.

-K8Memphis has a delightful mock cream cheese frosting, which uses white balsamic vinegar for it's tartness, and does not require refrigeration.

https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream

I would think using the cold box Sandra said along w/ frz’ing should work   But in reality the ones at the end will be out of refrigeration for 6-7 hrs  probably will be out of refrigeration at least

Bump 

freezing does not really extend shelf life — it extends hold time — the icing would be the first thing to defrost anyhow — and it needs to kept under 46 degrees — 

I'll second Sandra's recommendation of K8Memphis's white balsamic buttercream recipe. 

I recently made a batch of carrot cake cupcakes for a teacher friend of mine who wasn't going to have access to refrigeration for most of the day. The white balsamic buttercream was a perfect replacement for the cream cheese frosting I usually use on carrot cakes. 

thank you, lindsay — this is like my one special recipe I came up with that solves a big problem — i’m so glad it works for you 

bump