Whipped/mousse Fillings At Room Temp?

Decorating By joenshan Updated 9 Jan 2009 , 1:19am by joenshan

joenshan Posted 8 Jan 2009 , 10:17am
post #1 of 4

Hi...just wondering, if I have a whipped cream or mousse filling, and the cake is iced in BC, can I leave it at room temp for any duration (like 4 hours?) or does it need to stay in the frig until I'm ready to serve? TIA!

3 replies
JanH Posted 8 Jan 2009 , 11:07am
post #2 of 4

Safe food handling practices dictate that perishable foods not be without refrigeration for longer than 2 hrs. (In other words, you have 2 hours to serve your cake.)

ShirleyW's faux bavarian cream/mousse using Rich's Bettercreme is shelf stable:

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

Rich's Bettercreme handling instructions:

http://tinyurl.com/yt4eyu

Everything you ever wanted to know about Rich's Bettercreme (and Pastry Pride):

http://www.cakecentral.com/cake-decorating-ftopicp-1814171.html
(Has additional recipes using RBC.)

Rich's Bettercreme Fun:
(More recipes.)

http://www.cakecentral.com/cake-decorating-ftopict-601193-.html

HTH

MaisieBake Posted 8 Jan 2009 , 9:44pm
post #3 of 4
Quote:
Originally Posted by JanH

Safe food handling practices dictate that perishable foods not be without refrigeration for longer than 2 hrs. (In other words, you have 2 hours to serve your cake.)




2 hours to decorate _and_ serve, no? 2 hours total, not 2 hours at a time.

joenshan Posted 9 Jan 2009 , 1:19am
post #4 of 4

Thanks Jan, that does help.

Quote by @%username% on %date%

%body%