I am making a red velvet cake for a friend's birthday. It is a carved cake and will have fondant over it, so it will not be able to be refrigerated. I am planning to ice and carve on Friday and it will be served Saturday night. I had heard that cream cheese icing would spoil if left out, but then I started hearing it could be ok. I obviously don't want to get anyone sick, so I can use plain buttercream, but cream cheese would taste so much better with the red velvet. Does anyone know the answer to this? It also seems that some recipes are stable and others aren't. What is the difference?
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