Cream Cheese Frosting That Does Not Need Refrigeration
Baking By LoverOfSweets Updated 29 May 2014 , 9:16pm by married2kitchen
I was in my local grocery store and they had red velvet cup cakes with cream cheese frosting that were not being refrigerated or kept cold. Is this possible? I always thought cream cheese frosting needed refrigeration, does any one have a cream cheese frostig recipe that is ok to store on the counter?
There are a lot of cream cheese tasting recipes out there that do not need to be refrigerated. They do not have cream cheese in them...they just taste like cream cheese. I use Bakehouses Faux Cream Cheese Buttercream all the time and it needs no refrigeration. Most cannot tell that there is no cream cheese involved.
Would you mind posting the link or the actual recipe for the Bakehouse Faux Cream Cheese Icing? I'm doing a cake on Sep 17 for a 100th birthday party and one of my layers will be red velvet with cream cheese filling. I was planning to use store-bought cream cheese frosting for the filling because of the heat/refrigeration issues.
I did a search but couldn't find anything. Thanks.
Bakehouse Faux Cream Cheese Buttercream
6c powdered sugar
1/8t salt
1t vanilla
'Use whip attachment and add:
'1 c warm buttercream- whip till smooth..cool
add: 2 2/3c hi-ratio shortening
'1 1/2 sticks butter in 1in. pcs., slightly chilled
'Whip till light and fluffy.
Hi, WeezyS. Buttercream is the most common frosting for cakes in the US. There are tons of recipes on here and there are several on the Wilton site as well. The basic ingredients are butter, shortening, powdered sugar, some kind of liquid and some flavoring, all beaten together.
Ok. There was the confusion! The ingredient needed is buttermilk not buttercream as it was written in the recipe.
I had this same confusion recently. There is a cupcake shop where I live, and ALL their cupcakes have cream cheese frosting (REAL cream cheese), kept at room temperature. And they say they are good for up to three days. I asked the owner how that was possible, and she said that the sugar preserves the cream cheese, just like it does for the milk in regular buttercream, or the cream used in ganache. (all of which are legally OK to leave at room temperature where I live). Since then I have noticed more and more commercial places here that use cream cheese icing at room temp, I just never noticed them before. And because I get a lot of my info from here at CC (a primarily U.S. dominated forum), I assumed it wasn't OK here either. But clearly the laws are different here, as everyone seems to be doing it!
Obviously if you are thinking of doing it yourself for a cake that you are selling you are better to adhere to the law (whatever it is), but if it's just for home, you're probably going to be OK for short periods of time.
Thank you for printing the recipe. Since there was a typo, I'll retype it to make sure this is the correct recipe.
Bakehouse Faux Cream Cheese Buttercream
6 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
Use whip attachment and add:
1 cup warm buttermilk (heated up gently to warm, not hot or boiling)- whip till smooth and cool
add: 2-2/3 cup hi-ratio shortening
1-1/2 sticks butter in 1 inch pieces, slightly chilled
Whip till light and fluffy.
Since the issue of cream cheese at room temperature came up, I did a quick google search and found this on Canadian Partnership for Food Safety Information, "Ask Mrs. Cookwell"
Question: I left a pumpkin roll out overnight that has a cream cheese / butter / powdered sugar mixture. Is this now bad to eat?
Answer: Yes, it may be bad to eat. Any roll with a cream cheese/butter filling or frosting should be kept refrigerated.
http://www.canfightbac.org/cpcfse/en/cookwell/ask/dairy/#85
Apti: I have a question,
(heated up gently to warm, not hot or boiling)- whip till smooth and cool
I have never done any thing like this with buttermilk does this whip up like whipping cream by some chance? this is very interesting. Will wait to hear from you on this. Thank you.
Thank you for the info. I will try the recipe given and also look into getting the flavored oil. I learn something new everyday. 
A
Original message sent by judypie
what is hi-ratio shortening?
Hi there....I see this is a old thread but they mention high ratio shortening . Its high in fat content ( sp ) anyways it also has other ingredients to make it hold liquid and sugar better it really makes a huge difference in making buttercream. Its not Crisco crisco is now trans fat free. You can buy high ratio shortening at a cake supply store a restaurant depot or online.
www.amazon.com/gp/aw/d/B00024WNTU
www.littleladycakes.com/2009/04/high-ratio-shortening.html?m=1
High ratio shortening also is more stable to high temperatures like in the warm summer months
Just reviving this thread to add something I just found (while studying this thread and the internet!):
http://www.eatbydate.com/grains/baked-goods/how-long-do-cupcakes-last-shelf-life/
It says that cupcakes with cream cheese icing have a shelf life of 1-2 days. So, the cake I am doing for tomorrow will be fine with cream cheese icing in one tier (bottom tier is ganache filling, which would get too hard if the whole thing was refrigerated) from delivery (morning) to the party (5pm).
I still may delivery it in separate tiers and give instructions on how to take the top tier out of the frig and place on top of the doweled bottom tier. They are friends, so I don't have a problem telling them they should refrigerate the cream cheese icing one for the day.
Any thoughts on this?
AOk the bakehouse faux buttercream calls for butter is it salted or unsalted? Thanks in advance
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