??? About Cream Cheese Frosting Without Refrigeration
Decorating By jenebnell7 Updated 16 Sep 2011 , 11:57am by MimiFix
So, I'm about to get started on a cake for Friday. It's actually two seperate cakes, but they are being presented together on one large wooden base. Anyway, I just had the thought this morning that there is no way I'll be able to make one of them becase it's a Red Velvet cake with cream cheese icing. The cakes will be covered in fondant and then hand painted, so I didn't want to put them in the fridge because of the way moisture affects painted cakes. I am baking the cakes today and frosting them. They can go in the fridge tonight, but they will be out all day tomorrow when I'm decorating them and then overnight until they are served Friday evening. It's not okay to leave the cake with the cream cheese frosting out for that amount of time, right? Every time I've used cream cheese frosting in the past, I've had the use of a fridge, but not this time. Please help! Should I just switch to a basic buttercream icing with cream cheese flavoring added? Thanks in advance! 
Should I just switch to a basic buttercream icing with cream cheese flavoring added? Thanks in advance!
That's one option. Another may be to use Earlene Moore's cream cheese BC recipe that doesn't require refrigeration. I like it. Tastes good & works well. I don't have Butavan, so I just add a bit of real vanilla or some cream cheese lorann oil.
http://earlenescakes.com/icings.htm
Rae
Hey Rae, thanks for the link for the cream cheese recipes. I've been wanting to try some for a less-sweet version. I'm excited to try them, especially the honey sweetened one.
That's one option. Another may be to use Earlene Moore's cream cheese BC recipe that doesn't require refrigeration. I like it. Tastes good & works well. I don't have Butavan, so I just add a bit of real vanilla or some cream cheese lorann oil.
Kathy F's cream cheese butter cream also doesn't require refrigeration. I lover her recipe. It's posted on CC.
Found this thread a little late - but for future reference, cream cheese icing can remain at room temperature for the time you need. Retail bakeries do this with no problem. But let customer know that leftovers must be refrigerated.
I'll disagree and say that it does depend greatly on the recipe and the ratios of fat to sugar to liquid (particularly water) in the recipe.
Generally, water (either added directly or as part of other ingredients) is the culprit that instigates spoilage, but a lot of fat & sugar act as natural spoilage inhibitors.
Many retail bakeries use chemical additives that retard spoilage, too. Their recipes are designed to provide shelf stable products, or else they'd be throwing away product and losing money.
Rae
When I had a shop I was concerned about customers who wanted carrot wedding cakes with cream cheese icing. (I never used chemical additives for shelf-life.) I had enough cooler space to keep the cake chilled but after it was delivered and set up, I was concerned about the length of time it would not be refrigerated. I talked with my health inspector who advised that if I used a traditional cream cheese icing (half butter, half cream cheese, lots of confectioners' sugar) the cake would be fine for a 24-hour period.
Carrot cakes sold in my shop became the bigger issue. I learned that many customers bought the cream cheese iced cake and did not refrigerate leftovers. I began offering carrot cakes with "real buttercream icing" and those sold better than with the cream cheese icing.
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