Whipped/mousse Fillings At Room Temp?
Decorating By joenshan Updated 9 Jan 2009 , 1:19am by joenshan
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!
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
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.
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