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Hi,
I was just wondering if anyone had tried the LoRann cream cheese emulsion and if it was any good or not?
I’m so wary about using real cream cheese as there’s so much conflicting info whether it should be refrigerated or not!
Has anyone used any other flavourings or recipes as an alternative that doesn’t need to be kept in the fridge?
Thanks alot in advance 🙂

Hi fi28

I haven’t tried their cream cheese flavour but have done some of others which have been pretty good. I prefer Foodie Flavours, unfortunately they don’t make cream cheese. The are a few mixed customer reviews on Amazon about the Loranne oil product which you can see here:

As you’ve said, there are many conflicting opinions on whether cream cheese should be refrigerated.
A couple years ago I emailed the Food Standards Agency to get their take. I was told it must be kept refrigerated regardless of the amount of sugar it contains. Cream cheese contains a lot of water which poses a greater risk for microbial growth. There are many answers on site about cream cheese frosting, here is one:

shelf life of cream cheese frosting

To see others put in the search box ‘cream cheese frosting’ and also ‘cream cheese’.

There are alternative filllings and flavours which can be left unrefrigerated. You could just make buttercream icing and flavour it with your choice of flavour. For flavour ideas take a look here:
http://www.thecakedecoratingcompany.co.uk/catalogsearch/result/?q=food+flavourings+and+icings
and if you don’t want to buy lots of small bottle of flavours how about Sugar and crumbs icing sugars:
http://www.thecakedecoratingcompany.co.uk/catalogsearch/result/?q=sugar+and+crumb+icing+sugar
These are absolutely lovely quick alternatives, so easy to mix up. I’ve tried several of their products, they don’t fail. Another would be ganache which is fine to leave unrefrigerated. See more information about ganache here:

The Shelf Life of Ganache – By madeitwithlove

As for different recipse, I would suggest keeping away from a meringue based frostings and fillings:
a) because they don’t hold up particularly well in warm weather and not suitable as a crumbcoat
b) because they still need refrigerating.
Italian meringue is ok to leave out for a few days because the egg white is cooked by the hot syrup. It doesn’t pose as much of a risk than the French and Swiss. I’ve never used it under fondant icing, although I’ve read in several forums where people say they do.

There is another artificial filling recommended by member Bev0 here:

O/t for Madeitwithlove

This is not crusting and not suitable as crumbcoat for under fondant.

In the past I’ve just used jam or curd fillings for people who have requested no dairy fillings. Also crushed nuts and biscuits to give extra texture and flavour. Obviously you would need to ask your client about any allergies before going ahead with these types of fillings. I’m sure other members will share recipes and alternatives.

Hope this helps. If you need more inforamtion or help please post again.

Thank you so much madeitwithlove this really was very helpful.

I see lots of people using cream cheese frosting on cupcakes without worry is this because they are presuming they will be eaten pretty quickly because sure these would dry out if refrigerated as they should be?

I think I will stay away from it and try and use alternatives as you suggested, thank you.

What do you do when you get people who really do want it as a traditional pairing to say carrot or red velvet cake but also want fondant so can’t be refrigerated?

Thanks so much for your help, if I decide to go ahead and try the Lorann emulsion I will post my feedback x

Most people assume it’s fine. I suppose they have used it without incident for such a long time and continue with the practice. I used to do exactly the same until I started reading on different forums how it shouldn’t be left out. 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. The water content in cream cheese is the reason why it poses such a great risk.
The ganache shelf life link which I gave above explains about water and how it affects food products.
I would think on products which are to be consumed same day and within a very short time, the risk posed is not so great. However one would need to consider people with low immune or those who are pregnant. I didn’t want to take a chance so I avoid using cream cheese unless it is on a cake which can be kept refrigerated by the person who has ordered it. Instead I offer white chocolate buttercream flavoured with cinnamon and/or maple syrup, vanilla bean is also very popular. Same again for buttercream. The cake itself could be flavoured with maple syrup drench, (for an adult cake a table spoon or so of spicy carribean Bacardi ). I also scatter crushed caramelised pecan nuts over the filling for addition flavour and texture. You’d need to make sure nuts can be used for allergy reasons. Red velvet is not something I make because of the huge amounts of dye used. Last time I made it, it went in the bin!
You could of course use a sugarpaste which can be kept in the fridge. I’ve recently started using Carmas Massa fondant which is designed for hot and humid countries and which can be refrigerated. More information on this product here: http://www.cakeflix.com/carmas-massa-ticino-tropic/
I haven’t tried placing it in the fridge yet, the weather hasn’t been hot enough but I will be trying it out. The dilema still remains once the cake is out of your hands.
I’m not in business so I’m able to pick and choose what I can offer, however it must be very difficult in business.
Finally, you can search the FSA site for food hygiene and temperature regulations for dairy products such as soft spreads and cream cheese. I’ve tried to get the link for it but it fails, you may have better luck.

Hope this helps, please do post your opinion about the Loranne oil cream cheese flavour. x

Thanks so much madeitwithlove this has all been really helpful. I will definitely be trying your delicious suggestions thanks so much for sharing your knowledge x