I was going to use Pastry Pride/Bettercream (chocolate) as a filling for a cake I did this last week (which I couldn't refridgerate). I whipped it up, and then left it out, covered, on the counter to fill the cake the next day. When I went to use it, I noticed some chocolate liquid had settled on top, and when I stirred it up it completely fell flat; it was more liquid-y than pudding and wasn't holding up at all. I didn't bother re-whipping it w/ the mixer, figuring if it was doing this there was no way I was putting it in my cake. I made up some whipped chocolate ganache instead.
I've never had this issue with the Bettercream before. Do you think it would have stayed thick if I had filled the cake right away? I am worried about using this stuff now and leaving a cake out and having it settled if the filling deflates, even with a good dam.
This has never happened to me when using Rich's Bettercreme.
Did you use Rich's Bettercreme or Pastry Pride?
Here are some decorating tips for Pastry Pride:
(Hit Pastry Pride Tips.)
Previous thread on Rich's Bettercreme & Pastry Pride handling instructions: