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Old 05-11-2014, 06:06 PM
 
Location: Chapel Hill, N.C.
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I made a cake with cream cheese and butter frosting and while I have it under a glass dome, I can't refrigerate it. How long will it be safe at room temp?

Usually I make this cake and share half with a neighbor and we can eat our half in two days. But they are gone and I don't want to waste the cake but I don't want to poison my family either.
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Old 05-11-2014, 06:10 PM
MJ7
 
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I'm not sure about the cream cheese, but the box says to refrigerate it. People leave butter out at room temps all the time (well, fake butter anyways). Inspect it thoroughly before inhaling it.
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Old 05-11-2014, 06:16 PM
 
Location: East of Seattle since 1992, originally from SF Bay Area
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Will it fit into an ice chest? Do you have a freezer? Cake freezes well. We sometimes will freeze it in quarters, in plastic wrap then foil. Cream cheese is not like cheddar or other harder cheeses and will not last as long unrefrigerated, in fact bacteria will start to grow in about 4 hours at 41F or above. At room temperature it will go even faster. While people have probably done what you are asking and not gotten sick, it's not a good idea.
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Old 05-11-2014, 06:16 PM
 
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Is the problem that it will not fit in your refrigerator? If so, can you cut it into smaller pieces so that it will fit? In any event, it should be fine for a couple of days. The sugar in the frosting will act as a preservative. The frosting will be soft, but it won't kill you.
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Old 05-11-2014, 06:24 PM
 
Location: San Antonio, TX
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Quote:
Originally Posted by Chaofan View Post
Is the problem that it will not fit in your refrigerator? If so, can you cut it into smaller pieces so that it will fit? In any event, it should be fine for a couple of days. The sugar in the frosting will act as a preservative. The frosting will be soft, but it won't kill you.

Sugar acts as a preservative, but it has to be enough sugar to control moisture action. Most cream cheese frostings are not shelf stable, and only with a recipe that has been lab-tested and shown to be shelf-stable and only if you follow the recipe exactly, will you have a cream cheese frosting that doesn't require refrigeration.

I have a shelf-stable cream cheese frosting recipe that I use and it calls for something like 1/3 cup cream cheese, 1 cup Crisco and 2 lbs powdered sugar...it's been a while since I used it, can't remember exactly. But most homemade cream cheese frosting recipes have a higher proportion of cream cheese to sugar and should be kept in the fridge.
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Old 05-11-2014, 06:35 PM
 
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if you have a food saver vacuum sealer,,, it works on pieces of cake,, you will even get a chuckle from it..
it kinda squishes it,,,but being flattened it will easily fit in the fridge or freezer

if you dont have a vac sealer, flatten them down into ziploc bags -

i have an industrial food vacuum sealer at work, and to see what it does to a loaf of bread is quite comical, and i've tried cakes slices too-not the prettiest thing to look at but flattens it out
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Old 05-11-2014, 07:36 PM
 
Location: Chapel Hill, N.C.
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it's 8 oz of cream cheese 4 oz butter and 2 cups of powdered sugar and 1 tsp vanilla.
I think I better cut it up and refrigerate it tonight. Thanks all.
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