Does anyone know if I would have to refrigerate the cake after using this icing?

Marknrox, I don't know for sure about it, but I believe anything that has cream cheese as an ingredient should be refrigerated.

Sorry I can't be more definite! I just didn't want you to think you were being "left out" because nobody had answered your post as yet. Janice

I was afraid it would have to be refrigerated. It's going to be a full sheet cake and my refrigerator is a side by side, don't think it'll fit. I guess I'll just do regular ole buttercream. I guess that'll be good on carrot cake, huh?

And thank you for thinking about my feelings. I appreciate it!! I know at times I HAVE felt like a thread killer, but I try not to take it too personally. If everybody is as busy as I am, I can understand why they can't answer all posts.

i made that icing two days ago and it did need to be refrigerated!

Thanks Diane, I knew somebody with more knowledge than I have would come in with help.

BC should be fine on your carrot cake. I did just looked at the LorAnn flavorings, and I think I saw cream cheese flavor on their list, maybe that is the answer to cream cheese icing that wouldn't need to be refrigerated.

Janice

I went back to check, and at lorannoils.com they have cheesecake flavoring, I think I'm going to get some, they have a big selection of flavoring oils there. Janice

The problem is I need it now. I've gotta make the cake this weekend.

If you have a cake supply store close by you might check with them, the one close to me has some, I just don't know about this particular flavor, but I am going to find out.

Good luck with your cake, post a picture, we all want to see! Janice

Anytime you use cream cheese in any frosting you have to refrigerated.

Thank you everybody. I will post pics when I'm done.

I have another question about the Crusting Cream Cheese Icing. Does it work well for doing borders? I made the recipe today and it seems like it'll do well icing the cake, but it's looking kinda soft for borders. I think I could probably add more powdered sugar to stiffen it up a bit, but will that be enough to make it do well for borders? What about using buttercream instead for the borders only. Would that be too much of a taste difference and mess it all up?

BTW, the cream cheese icing taste absolutely YUMMY!!!

when doing Cream Cheese its soft so what you have to do is once your done icing your cake and your ready to do your borders you need to add more powder sugar to it and make it thicker...

That's what I was thinking. Thanks a lot!

Does it hold color well? Bleed after being in the fridge?

You know I dont think I have ever used Color in mine I would think that it would be fine..

Yes, cream cheese icing does take and hold the color well. I did that this weekend.

~AngelWendy

I've had a batch of this in the fridge for a month - still ok to use? It seems to taste fine. I used a fresh batch on the cake, but I need more for some for decorations so I wanted to use this batch up.

What do you think? (This is for a friend's cake.)

Depends on how good of a friend she is.....LOL (JK)

Really, I don't know the lifespan of cream cheese, but I would go by that. I have a pound in my fridge that I bought this past weekend with the expiration date of August 05, which is 4 months away, so if you bought the cream cheese fresh, it'll probably be ok.

Anybody else know??