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

post #16 of 24
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 24
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 24
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.

if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

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if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

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post #19 of 24
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 24
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.

if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

Reply

if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

Reply
post #21 of 24
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 24
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 24
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 24

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 ?

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