Cake with cream cheese icing

I just made cream cheese icing to put on a chocolate cake. Hopefully it will taste good...I like chocolate cake and I like cream cheese icing! Anyway, do I have to keep it in the refrigerator? I've never made icing with butter and cream cheese, only ever used the stuff from the tubs or this boxed kind at home that you just add water to.

Thanks for your help! 

because your icing has dairy in it, i'd say yes... keep it in the fridge.

Thanks Q-G. That's what I figured. I was just hoping I wouldn't have to because of space!

Off to cram things around in the fridge...

Can I have a slice?  That sounds delicious!

Can I have a slice?  That sounds delicious!

Make it two, please! Yummy! 

I am not sure about that really...Buttercream icing stays on the counter okay. I usually leave cream cheese icing  out...but not 100% sure if you are supposed to!

That is my fav cake!!!  The combination of the slightly tart icing goes perfect with chocolate cake.

I would keep it in the fridge.  In my experience Cream Cheese forsting has a lower "melting point" than regular buttercream or the stuff in jars.  If you leave it on the counter, you are likely to come back in and one layer will have slid halfway off the other.  Mmmmm....Cake.

I don't think it would last long enough around me to go off, anyway!

I hope it's good! I made it for BF...today was his last day at his job and he's a bit worried about the new one he's starting. AND, I get to eat chocolate cake!  

See, I thought buttercream icing had to be refrigerated. But I'm fairly sure I've seen carrot cakes with cream cheese icing that weren't refrigerated, but maybe those were made in a factory with no real dairy products involved. I actually prefer to not refrigerate it (I don't like cold cake), but I also prefer not to die from bad cream cheese. So many choices....

Your only option in that case is to eat it as quick as possible.   

You're making me drool on my keyboard. I'm definitely going to have to make a cake this weekend.

This is what Wilton (from http://www.wilton.com/cake/cakeprep/baking/quickneasy.cfm) says about cream cheese icing:

"Buttercream and cream cheese icings stored in airtight containers in the refrigerator keep up to 2 weeks. Use icings that have been cooked on the stove top immediately.

A decorated cake covered at room temperature will keep 2 to 3 days. Cakes frosted and filled with cream cheese icing, cooked icing, pudding or other perishable frosting and fillings must be refrigerated."

The only thing I don't like is that refrigerating cakes and icings changes the texture. I usually leave a cream cheese frosted cake out for the day we're first eating it then refrigerate the rest after we're done.

Thanks Melissa, this is really helpful! I can't eat my cake until tomorrow...since it's for the BF, I figured I should wait until he gets here before I cut in to it!    Don't think I didn't contemplate how I could cut a bit of the corner off and camoflague it. I think I may pull it out of the fridge tomorrow so it can warm up a bit before we eat it.

I always cut the rounded top off cakes to make them more even....but it also gives me a little bit to taste!!!

I made a rectangular cake, so it's still in the glass dish....no tastings!  :\\\'(

Karin, since you like this combo of chocolate cake and cream cheese icing, do you recommend any toppings?? I have some Nestle's chocolate chips. I thought about breaking some up and sprinkling them on top. I thought about strawberries....what do you think??

definitely strawberries...but just don't put them on till the last minute or they might slide around.