Running Out Of Time...does This Need To Be Refrigerated?????

Baking By steffla Updated 28 Jan 2009 , 6:21pm by KoryAK

steffla Posted 28 Jan 2009 , 4:41pm
post #1 of 3

Here is wilton's recipe for pastry cream filling. Sounds good but I am doing a mmf covered cake and it usually doesnt do well in the fridge. Does this need to be refrigerated? The recipe doesnt mention it and some of their other recipes specifically say refrigerate.....Will be filling the cake tonight or tomorrow and it is for Friday night. What do you think?

Pastry Cream Filling
Our versatile Pastry Cream Filling works as well for éclairs and tortes as it does for cupcakes.

Source: Wedding Cakes - A Romantic Portfolio
Ingredients:

* 3 tablespoons all-purpose flour
* 1/8 teaspoon salt
* 6 tablespoons sugar
* 1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk
* 4 egg yolks
* 1 teaspoon pure vanilla extract

Makes: About 1 1/3 cups of filling.
Pastry Cream Filling

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instructions

In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir before using.
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Anyone have any other recipe for a creamy vanilla kind of filling that doesnt need refrigeration???

JanH I have seen you post a link to vanilla pastry cream filling in a past thread but the link doesnt work.....any assistance would be greatly appreciated!

Thanks,
steph

2 replies
steffla Posted 28 Jan 2009 , 5:24pm
post #2 of 3

Hi, sorry, anyone know??????????????????????//

KoryAK Posted 28 Jan 2009 , 6:21pm
post #3 of 3

yes, pastry cream definitely does need to be refrigerated.

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