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how long can cream cheese icing stay out? - Page 2

post #16 of 28
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
post #17 of 28
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.
post #18 of 28
Quote:
Originally Posted by charmed

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.



I think it means refrigerate the leftover stuff in the sleeve--but I think the stuff is stable at room temp--it is stored on the shelp at the store so at some point it does not need the frige --not exactly positive at which point but it is generally used at room temp without worry.

Like olives or jam or bacon bits--store the excess in the frige--I don't know for positive but it's always been suggested to use this way.

Pretty sure it is ok this way.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #19 of 28
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 !! icon_eek.gificon_eek.gif
post #20 of 28
Quote:
Originally Posted by charmed

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 !! icon_eek.gificon_eek.gif



It needs to be refrigerated for storage--for long term storage. Like jelly. Jelly is ok at room temp but to store it we keep it in the frige.

Regular cream cheese has a 4 hour outside the frige lifetime before it starts to break down bacterially.

The sleeve fillings live on the store shelf--not in the frige--then when you open them you long term store the leftover in the frige. The rest you eat. It's not hazardous like cream cheese (pretty sure) because of the stabilizers and those special ingredients in there.

Those starches and ingredients will not hold it for the 3-6 month life expectancy but it does hold it for a coupla days till you get it consumed.

That has been my understanding of it--not saying it's 100% correct--so I agree it is confusing.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #21 of 28
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
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #22 of 28
Quote:
Originally Posted by tonedna

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



Hola Edna,
I was mention this too, the sugar helps as a preservative icon_smile.gif
post #23 of 28
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
post #24 of 28

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 ?

post #25 of 28
I 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.
post #26 of 28

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


Edited by -K8memphis - 6/13/14 at 6:21am
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #27 of 28

i meant to say -- 

 

Quote:

Originally Posted by -K8memphis View Post
 

 

 

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 while it's in the cart at the store and driven home in the car before you get it in the fridge--you've got three and a half hours left for it to be out of the chill box not to mention it still takes time for it to come back down to 41 degrees in there too not to mention some home fridges never get to 41 --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 -- 

 

 

 

i hope i explained/edited this important information better--

 

best to you

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #28 of 28
Darkened cream cheese icing reportedly is shelf stable (not heat stable for outdoors). I find all cream cheese icings too soft for wedding cakes.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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