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cream cheese filling sitting out ?

post #1 of 6
9/30/12 at 4:58pm
Thread Starter 
ive read lots on about how cream cheese cant stay out...but...when you use it in as a filling for a cake that will be set up at 2pm and the wedding is at 4..so thats already 2 hours...plus however long it sits there before its cut and served... How do you plan around that? The recipe i was going to try is one i found on here:[url] http://cakecentral.com/recipe/creamy-firm-strawberry-cream-cheese-filling-perfected [/url] This one does say it can sit out for 2 days...


I do not need to use cream cheese...the customer just requested to have a strawberry filling.. is there something else I should use instead? That will taste yummy. A recipe maybe someone has used?

Thanks[/url]
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post #2 of 6
10/1/12 at 6:08pm
Thread Starter 
has anyone used cream cheese filling before for a cake that you knew would sit out for more than a couple of hours?
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post #3 of 6
10/1/12 at 10:48pm
The FDA and most health depts have a rule... 4 hours out and then discard. Not put away, throw away. No exceptions. I am licensed in two states that adhee to the FDA guidelines. Yes, sugar retards the deterioration to a degree, but unless you are going to have a recipe analyzed, and have an inspector approve it (that means no variants, even the ones you can't control like moisture level), the answer is not going to change. That is why the gov does the research.

This is a question for your HD, not us. If you are selling and go against regulations, you open yourself up to liability. No cake is worth that. Insurancemay not be able to help you if you willingly disregard the rules.

Do people do it, yes. Is it legal, not likely.
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post #4 of 6
10/3/12 at 4:56pm
Thread Starter 
Thanks for that info!

I won't chance it then. I'll find another recipe w/ strawberries..or some type of strawberry taste to it that I know will stand out and be okay!
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post #5 of 6
10/3/12 at 5:06pm
To make a large-ish quantity of strawberry filling, use the recipe that you had the link for.

In place of the cream cheese, use strawberry preserves. Four jars X 8 ounces each. I would skip the frozen berries. I would add a small amount of lemon juice to taste.

This will stiffen up pretty well, and as the fruit has already been cooked, there is less of an issue about having it at room temperature.
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post #6 of 6
10/3/12 at 8:17pm
IMBC can also hold a huge amount of fresh puree. This makes a great filling or frosting.
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