Cream cheese frosting question
I'm going to be freezing unfrosted cupcakes and I want to be able to frost just a few at a time.
I'd like to make a cream cheese frosting for them, but I'm wondering how long it can be stored in the fridge when it's not on a cupcake. Any ideas?
I don't know about cream cheese frosting but I do know that a regular buttercream gets dry and grainy after about two weeks. (I've had leftovers that I stored in the fridge and used to sandwich Nilla wafers.) My guess is that store-ability is related to the amount of fat in a frosting, as the more liquid (milk, cream, lemon juice, whatever) is used to thin the frosting to a spreadable consistency evaporates over time. I've seen recipes with proportions of one 3-oz block to 4 c of powdered sugar, to one 8-oz block to 1 c powdered sugar. I'd bet that the former lasts better in the fridge.