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Cream Cheese Buttercream-refrigerate or not???

post #1 of 15
Thread Starter 
I made Cream Cheese Buttercream using Indydebi's BC recipe. I added 1 stick of cream cheese to the recipe for a yummy icing.

My question: Does this HAVE to be refrigerated, or does the same principle that makes bc made with milk stable (non-perishable) at room temp. apply to the cream cheese?

I have a red velvet cake coming up, and I want to make sure I don't kill my friend-or at the least make her ill!

Thanks for helping me out.
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post #2 of 15
I haven't read IndyDebi's recipe yet but I believe that most cream cheese recipes require refrigeration. Perhaps hers doesn't. But generally, no, the same principal does not apply as for milk due to the greatly increased quantity of the perishable product (i.e. the cream cheese). Of course most CC icings can be left out for a while, but not generally for storage.

If you haven't tried PM'ing Debi yet, check out the recipe for shelf-stable CC icing on earlene's cakes, and compare the two. That might give you an idea.
post #3 of 15
Quote:
Originally Posted by poohsmomma

I added 1 stick of cream cheese to the recipe for a yummy icing.



In addition to the great advice by ceshell, it's necessary to know the exact size of your "stick."

HTH
post #4 of 15
keep it clean Jan, keep it clean.

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post #5 of 15
Thread Starter 
So, true, Jan.
So here is the size of my stick:
8 0z cream cheese to about 4 Cups of leftover bc. I also added about 2 cups more of Powdered sugar. (I was just playing around with what I had.)
I hope this makes more sense.
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post #6 of 15
I too have a red velvet cake this weekend and need a cream cheese frosting that can sit out. Does anyone have any idea? Does anyone know if using Pastry Pride whipping cream or the filling mix with pudding mix is able to be left out?
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post #7 of 15
Yes, Pastry Pride (or Rich's Bettercreme if you can find it) with pudding mix can be left out.
post #8 of 15
Thank you for the reply, does it make a difference if I use the whipping cream or does it have to be the one that says frosting/filling. Actually I think the whipping cream is Pastry Pride and the other is Frost N Pride.
post #9 of 15
I make cream cheese buttercream for all my fillings. I live in a state with cottage food licensing, so they have to approve all your recipes before they'll allow you to sell them to the public. They won't approve any recipe that is perishable or requires refrigeration. I clarified that with the health inspector, and she had told me what they mean by "requires refrigeration" is that if it sits out for several hours, it won't actually go bad to the point it could make someone sick. She said it all depends on water to sugar or pH balance, or something like that. They won't approve recipes that have an environment to promote bacterial growth.

Anyway, they approved my cream cheese buttercream recipe. Of course I refrigerate my cakes with this filling if they are going to be stored overnight or for more than a few hours, but I've always used it, even in wedding cakes that sit out for a while.

Here's the recipe I use:
1 lb. Sweetex
8 oz. unsalted butter
1 lb. cream cheese
1-2 tbsp. flavoring
4 pounds powdered sugar

I guess because of the large amounts of sugar in this recipe, it preserves what normally goes bad in cream cheese so it has a longer shelf life? I still don't undrestand the science behind it, and really would love to know what the actual shelf life is, meaning how long can that stuff actually sit out before it will make you sick. I've wondered the same thing about ganache too, and every recipe book I've seen it in usually says it has a 2-3 days unrefrigerated shelf life. I personally would never leave it out overnight unrefrigerated, but it makes me feel better to know I can leave it out long enough to be on a wedding cake, etc.
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post #10 of 15
Frostin' Pride is basically the same thing as Pastry Pride, only witha vanilla flavor I believe. You can leave that stuff out too. The stuff you can't leave out is something like real whipped cream, cool whip, etc.

tootie0809 - thanks for posting your recipe; it is neat to see one that has been approved in the "real world" kwim? I like that it has actual butter in it yet is still considered room-temp stable. I may give it a try sometime!

I leave bittersweet ganache (70% cocoa) on the counter for 2-3 days easy. I don't know if the higher % cocoa has any bearing on that at all, but it's surely safe overnight at the very least. In fact, many whipped ganache recipes state to let it sit for 8 hrs/overnight before whipping.
post #11 of 15
Is Sweetex some sort of high ratio shortening?
post #12 of 15
Yep, it is exactly that.
post #13 of 15
Quote:
Originally Posted by tootie0809 View Post

I make cream cheese buttercream for all my fillings. I live in a state with cottage food licensing, so they have to approve all your recipes before they'll allow you to sell them to the public. They won't approve any recipe that is perishable or requires refrigeration. I clarified that with the health inspector, and she had told me what they mean by "requires refrigeration" is that if it sits out for several hours, it won't actually go bad to the point it could make someone sick. She said it all depends on water to sugar or pH balance, or something like that. They won't approve recipes that have an environment to promote bacterial growth.


Anyway, they approved my cream cheese buttercream recipe. Of course I refrigerate my cakes with this filling if they are going to be stored overnight or for more than a few hours, but I've always used it, even in wedding cakes that sit out for a while.


Here's the recipe I use:

1 lb. Sweetex

8 oz. unsalted butter

1 lb. cream cheese

1-2 tbsp. flavoring

4 pounds powdered sugar


I guess because of the large amounts of sugar in this recipe, it preserves what normally goes bad in cream cheese so it has a longer shelf life? I still don't undrestand the science behind it, and really would love to know what the actual shelf life is, meaning how long can that stuff actually sit out before it will make you sick. I've wondered the same thing about ganache too, and every recipe book I've seen it in usually says it has a 2-3 days unrefrigerated shelf life. I personally would never leave it out overnight unrefrigerated, but it makes me feel better to know I can leave it out long enough to be on a wedding cake, etc.
post #14 of 15
Quote:
Originally Posted by BoozyBaketress View Post


How long will "leftover frosting" last in refrigerator?
post #15 of 15

If you haven't tried PM'ing Debi yet, examine out the formula for shelf-stable CC frosting on earlene's desserts, and evaluate the two. That might provide you with an concept.

 

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