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how long can cream cheese icing stay out?

post #1 of 23
7/10/09 at 9:14am
Thread Starter 
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.
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post #2 of 23
7/10/09 at 5:02pm
I've had cream cheese icing from designmeacake.com sit for 36 hours and it was fine.
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post #3 of 23
7/10/09 at 5:18pm
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.
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post #4 of 23
7/10/09 at 5:50pm
Thread Starter 
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.
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post #5 of 23
7/10/09 at 6:04pm
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.
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post #6 of 23
7/11/09 at 5:24am
Thread Starter 
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?
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post #7 of 23
7/11/09 at 5:33am
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.
 
 

 

 

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post #8 of 23
7/11/09 at 5:47am
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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!
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post #9 of 23
7/11/09 at 5:56am
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. icon_biggrin.gif

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

 

 

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post #10 of 23
7/11/09 at 6:09am
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.
I'm not a pro decorator or even close to being one! Considering the circumstances i think i'm doing ok. I'm self taught.
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I'm not a pro decorator or even close to being one! Considering the circumstances i think i'm doing ok. I'm self taught.
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post #11 of 23
7/11/09 at 7:29am
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.
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post #12 of 23
7/11/09 at 7:56am
Thread Starter 
LOL The recipe is a family thing and there are allergies, so that's why..... I know, eh? icon_smile.gif
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. icon_smile.gif
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post #13 of 23
7/11/09 at 8:21am
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.
Kris
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post #14 of 23
7/11/09 at 8:24am
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.
Kris
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post #15 of 23
7/11/09 at 8:31am
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...
Kris
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