Hello all you Cakers!

I am having the HARDEST time finding a straight answer to my Cream Cheese Question!

If I make a cake with Cream Cheese Frosting filling but want to cover it in fondant (Homemade MMF) does it absolutely have to be refrigerated? And if so, how to I keep my fondant from getting droopy and sweaty after I take it out of the refrigerator?

There has been a high demand for Cream Cheese Frosting lately and I love making it but I worry any time its on a Cake/Cupcakes that it will spoil if I leave it out.

-When I make the CCF it is typically the Crusted CCF so I am using a bit more powdered sugar. Which I have heard "preserves"  the CCF and keeps it from spoiling. True or False?

My next question is, if I want to use Cream Cheese Frosting on cupcakes and want to do fondant toppers or accents how to I keep them from getting ruined if I have to put them in the refrigerator? I know I could wait to decorate them until the due date but sometimes that's not an option if it needs to be delivered first thing in the morning.

 I have had the worst time trying to figure this CCF dilemma out and have looked everywhere for answers!!! I'm sick of my beautiful cakes falling apart because I have to stick them in the fridge!

PLEASE HELP!

ANY tips/advice is greatly appreciated!

Thanks :)

AI found a non refridgeratable cream cheese frosting from wilton. Hope this helps!

Ingredients:

1 cup (2 sticks) butter, softened 2 packages (8 oz. each) cream cheese, softened 8 cups sifted confectioners' sugar (about 2 lbs.) 2 tablespoons milk 1 tablespoon orange juice 1 teaspoon orange zest Instructions:

step 1

In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

step 2

NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

Thank you!!!