If icing has cream cheese, does it need to be refrigerated?

The cake I am making has cream cheese in the icing, do I need to store the cake in the fridge? Thanks!If icing has cream cheese, does it need to be refrigerated?
If you are using cream cheese frosting then your best bet is to store the cake in the fridge. This will not only firm up the frosting, but it will keep it from going sour because of the dairy.If icing has cream cheese, does it need to be refrigerated?
yes! even if its in an icing it needs to be refrigerated. It will also set better and hold together better if its kept cold.
yes
I never have and I'm still around.
only if its real cream cheese
Definatly because u dont want the cream cheese inside the icing to become spoiled so u will always buy cake with it refrigerated. =)
No, actually. The sugar will preserve it.
yes
Yes, you do.
It taste better cold
yes.
yes you do!
Yes, it should. It will attract bacteria and you might get sick.





It also melts very easily, so if you have to take the cake anywhere, don't leave it in a hot car!
Gigi's Carrot Cake Recipe








3 sticks, plus 1 tablespoon unsalted butter


2 cups granulated sugar


2 cups all-purpose flour


2 teaspoons baking soda


2 teaspoons ground cinnamon


1 teaspoon salt


4 large eggs


1 teaspoon pure vanilla extract


3 cups grated carrots


1 cup chopped toasted pecans


Pecan Cream Cheese Icing:


8 ounces cream cheese


1 stick unsalted butter


1 (1-pound) box confectioners' sugar


1 teaspoon pure vanilla extract


1 cup chopped toasted pecans





Preheat the oven to 350 degrees F.


Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.





Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.





For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.





When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.











it must be refrigerated if you aren't going to serve right away. the icing will go bad if you don't, also it will melt. enjoy this is a very good recipe.
^Yes, but; what you can do is find a cool place for the cake and frost it just before you serve it, so the cake doesn't get soggy.
Yes.
YES!


Put that awesome creation RIGHT into the 'fridge as soon as you're done icing it!


Don't pull it out until you're ready to serve!
Yes you need to chill it.
My mom is a cook, and she says yes. She also says cream cheese itself should be refridgerated at 40 or below (farenheit.)


But, yes, you should refridgerate it or you could get sick.
It wont get stale if you put it in the fridge. It'll help keep it fresh. I would and then when your going to eat it take it out before hand so it gets room temp. Also the cream cheese frosting can melt.
Yes.
Yes. Just like you wouldn't leave cream cheese out indefinitely, your cake should mostly be refrigerated.