I have about 75 cupcakes to do with creamcheese icing and then deliver them 2 hours away, and then they will sit at the hall until the reception. Should they be refrigerated at the hall? Or can they sit out that long? I don't have a clue what space there will be in a fridge there.

Thanks for any advice as I haven't used cream cheese icing before.

I've had cream cheese icing from designmeacake.com sit for 36 hours and it was fine.

someone told me once that soft cheeses like cream cheese should'nt be left out longer than four hours total. I dunno if the sugar would give it more time but i've always steared clear of these types of icings when making a cake that needed to sit out.

I wish I could avoid it because it has to sit out, but it IS what they want.....they are even giving me the recipes to follow!!
Thanks for your input though.

I did some searching and found this online.
http://wiki.answers.com/Q/How_long_can_a_wedding_cake_with_cream_cheese_frosting_stay_out_of_the_refrigerator

I know you say the customer is telling what they want, but if it's unsafe, it's unsafe. It's our job to educate the customer afterall it will be you they sue if everyone in the wedding gets sick. JMO.

Thanks for looking that up. I will be informing them. Any idea what kind of BC I can suggest that would go with carrot cake then?

You could flavor it with cream cheese flavor Lorannoil.com.
Is there a cheesecake instant pudding you could use--can't remember--I think there is.
And there's the cream cheese sleeve filling that is ok out of the frige.

OH, k8memphis, you're brilliant. where would I get the sleeve filling? I think that would be the closest to the real thing. We don't have cheesecake pudding flavor in Canada. Those are great ideas!! Thanks!

Sleeve filling from your local cake store I hope--I mean we have it here--I hope you have it there, eh? >>See I can speak fluent Canadian.

http://www.globalsugarart.com/search.php?search=cream+cheese

your customer is giving u a recipe to follow...?? lol who does this?! are they bringing you the butter they want u to use too j/k. this is the first ive heard this b4 sorry i dont mean to sound ignorant.

Good suggestions K8.
I've had a hard time finding the cheesecake flavor pudding in my area too. I often go stateside for it. If you call the pudding company and ask them, they may be able to tell you where you can find that flavor in canada.
I've yet to find sleeve fillings in my area too. The closest to finding something 'filling' like is at the bulk food store, but i haven't seen cheesecake flavor fillings their either. Supplies suck here.
I think your best bet would be to go to the bulk store and buy some lorraine cheesecake flavor and add that to the buttercream.

LOL The recipe is a family thing and there are allergies, so that's why..... I know, eh?
I haven't tried Lorraine flavors, so maybe I will experiment with that too. I hate that we are so limited here with flavors, it does suck. Maybe a shopping trip is in order.

I have made many of cupcakes with Cream Cheese Frosting and have had them out over night, there is so much sugar in them to stablize and bact. growth. Here is the recipe I use,

1 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.

I have made many of cupcakes with Cream Cheese Frosting and have had them out over night, there is so much sugar in them to stablize and bact. growth. Here is the recipe I use,

1 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.

1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
Directions
Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.


This is another one I use alot, just more powder sug...

If you look at the directions for storing the sleeve it says to refrigerate after opening. so I don't think you can leave it out for long time.
http://www.fondantsource.com/crchpafi2lb.html

If you look at the directions for storing the sleeve it says to refrigerate after opening. so I don't think you can leave it out for long time.

Product Description
Cream Cheese Pastry Filling 2 lbs by Henery & Henery

Excellent for pies, pastries, cookies, tortes, and between cake layers. One sleeve pastry filling yields 3 cups. These pastry fillings do not soak into cakes. Refrigerate after opening; stays fresh for 3-6 months. Ingredients: cream cheese (pasteurized milk and cream, cheese cultures, salt and guar and/or locust bean and/or carageenan gums), vegetable shortening (partially hydrogenated soybean and cottonseed oils), natural and artificial flavor, titanium dioxide (for color), salt, maltodextrin, benzoic acid 9preservative), glucono-Delta lactone, yellow 5 & 6. Units:2 lb.

Ok I am confused... the cream cheese in the sleeve is used as filling or icing the cakes so If the product in the sleeve needs to be refrigerated after opening then doesn't it mean the cakes need to be refrigerated too? since the product is now open and exposed? it is the same product !!

I have let them overnite too with no problem. Sugar acts as a preservative in the creamcheese so it does well for outside the fridge. We eat in puerto Rico a pastry made out of creamcheese and it does well outside the fridge overnight.

Edna

Sugar does act as a preservative because it controls the water activity in the liquid ingredients.

However, it takes a lot of sugar (as in American b/c recipes) to safely control a small amount of liquid.

IMHO, I wouldn't just assume that every recipe that contains a bit of sugar safely stabilizes varying amounts of "wet" ingredients so that they're shelf stable because it isn't true.

Here's a short term shelf stable cream cheese icing from Earlene Moore:

http://www.earlenescakes.com/icings.htm

HTH

Hello

I have a wedding cake do and delivery for saturday afternoon.

This cake requires cream cheese icing. I was thinking of icing the cakes and cover in fondant on Friday night.

Would the cake be ok to be kept at room temperature once covered in fondant ?

What if I did this on Thursday night would it still be ok with the cream cheese ?

AI made the birthday cake for my friend and made the cream cheese frosting too. But the cream cheese can't sit/stay the cake is melting and dripping... how to made the cream cheese frosting wouldn't be melting, dripping n sit/stay outside fews hours temperature without fridge too.

Please help me.

Thank you.

you could scrape it all off and re-apply something of course -- there is a recipe that is approved for use without refrigeration-- i think it's from texas or from cake boss-- i can't find it but it's out there-- and there's 111 pages of cream cheese recipes so... someone knows where it is i'm sure-- it's said that the sugar inhibits the bacterial growth -- and there's probably little to no liquid --

regular cream cheese and most cream cheese icings have an allowance of four total hours to be above 41 degrees--so if it took you 30 minutes for it to be above 41 degrees while it's in the cart at the store and driven home in the car before you get it in the fridge--it still takes time for it to come back to 41 degrees in there too not to mention some home fridges never get to 41 -- anyhow you've got three and a half hours left for it to be out of the chill box --the bacteria is always multiplying but after 4 total hours it has multiplied enough to be a danger to babies and the infirm-- the longer it sits out the more the bacteria multiplies so before very long it becomes a danger to all -- 

if you delete the liquid in most recipes it will be sturdier in the sense of not melting -- you can also add some cornstarch or flour to stiffen it a couple tablespoons to a regular recipe amount-- but this does not necessarily impact the hazardous nature of the cream cheese --

the butter we get these days has more water in it imo so there's that too -- it seems to wimp stuff out more --

if i was doing a cake to be held outdoors i would not use cream cheese icing at all --

best to you

ADarkened cream cheese icing reportedly is shelf stable (not heat stable for outdoors). I find all cream cheese icings too soft for wedding cakes.