still learning, and ive tried to find the answer to this a few times, and failed.. lol, so i thought id ask the pros;
just wondering if mock cream needs to be refridgerated? or if it has a shelf stable life? and also if this filling needs to be refridgerated, or if the b/c will stabilize the cookie dough? http://cakecentral.com/recipes/7554/chcolate-chip-cookie-frosting
My rule of thumb is if there is more than just solid veg shortening and a tiny bit of milk it needs refrigeration. Not just for safety, but also freshness.
does anyone else have any ideas? sorry, ive just seen mock cream filled buns sitting out non refridgerated at the shops, and id really like to use it for a cake next week.. same for the cookie dough recipe..