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Feb 13, 2012 09:13 AM

question on frosting and fillings

i'm baking my daughter's wedding cakes and plan to finish them 2 days before the event.
I would prefer to refrigerate the white chocolate filling and cream cheese white chocolate
frosting in air tight containers. I would need to keep them under refrigeration for 3-4 weeks.
Has anyone any suggestions. I've frozen Italian buttercream frosting successfully for a number
of months, but prefer to refrigerate these.

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  1. 3-4 weeks under refrigeration seems like a long time to me - any reason you feel these won't freeze well?

    I'm not sure what all is in your recipes but any raw dairy, egg, and even the cream cheese (opened and mixed in at that point) is being pushed pretty far at 4 weeks.

    Maybe someone has better experience and better food handling knowledge and can disagree.

    1. I would not refrigerate for that long, even in air-tight containers. I think a week would be the max. I would either freeze, or make the frostings closer to the day of the wedding.

      1. This site says 1-2 weeks for open cream cheese.

        I would be scared to serve this to wedding guests after 3-4 weeks in the fridge. Freeze or make a day or two before finishing the cake.

        1. Thanks for the information I think I'll make these closer to the wedding date. I'll be cooking for 150 guests so it's going to be a stretch, but cakes are in the freezer so i'm that far ahead and I do have some help. I've frozen the white chocolate filling before and it does work. The other one could be made the week of. Just didn't want to get too far in over my head. Thanks everyone!!