The water content in cream cheese is the reason why it poses such a great risk. I contacted the FSA, also the envionmental health department at my local council and my local testing labs who advised that cream cheese filling could be left out for a couple hours max in a cool environment, so I’ve taken my personal lead from their advice. I used to do exactly the same until I started reading on different forums how it shouldn’t be left out. I suppose they have used it without incident for such a long time and continue with the practice. If you need more inforamtion or help please post again. I’m sure other members will share recipes and alternatives. Obviously you would need to ask your client about any allergies before going ahead with these types of fillings. Also crushed nuts and biscuits to give extra texture and flavour. In the past I’ve just used jam or curd fillings for people who have requested no dairy fillings. This is not crusting and not suitable as crumbcoat for under fondant. There is another artificial filling recommended by member Bev0 here: I’ve never used it under fondant icing, although I’ve read in several forums where people say they do. It doesn’t pose as much of a risk than the French and Swiss.

Italian meringue is ok to leave out for a few days because the egg white is cooked by the hot syrup. The Shelf Life of Ganache – By madeitwithloveĪs for different recipse, I would suggest keeping away from a meringue based frostings and fillings:Ī) because they don’t hold up particularly well in warm weather and not suitable as a crumbcoatī) because they still need refrigerating.

Another would be ganache which is fine to leave unrefrigerated. I’ve tried several of their products, they don’t fail. These are absolutely lovely quick alternatives, so easy to mix up. For flavour ideas take a look here:Īnd if you don’t want to buy lots of small bottle of flavours how about Sugar and crumbs icing sugars: You could just make buttercream icing and flavour it with your choice of flavour. There are alternative filllings and flavours which can be left unrefrigerated. To see others put in the search box ‘cream cheese frosting’ and also ‘cream cheese’. There are many answers on site about cream cheese frosting, here is one: Cream cheese contains a lot of water which poses a greater risk for microbial growth. I was told it must be kept refrigerated regardless of the amount of sugar it contains. The are a few mixed customer reviews on Amazon about the Loranne oil product which you can see here:Īs you’ve said, there are many conflicting opinions on whether cream cheese should be refrigerated.Ī couple years ago I emailed the Food Standards Agency to get their take. I prefer Foodie Flavours, unfortunately they don’t make cream cheese. I haven’t tried their cream cheese flavour but have done some of others which have been pretty good.

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