Cream Filling In Wedding Cake?

Decorating By tresnom Updated 6 Oct 2010 , 5:10am by JanH

tresnom Posted 23 Sep 2010 , 11:19pm
post #1 of 7

I used an easy bavarian creme recipe that I found on this site as a filling for a funfetti cake and loved it! My friend loved it to, though, and wants it for her wedding cake. I'm nervous about agreeing to it...I don't want it to spoil and get people sick! This will be my first wedding cake. It's in Wisconsin, in December, and there's about a 2.5 hour delivery commute...
The ingredients for the creme:
8 oz cream cheese, softened
2 (3.5 oz) packages instant pudding mix
3/4 cup milk
12 oz Cool Whip, thawed

Any suggestions? Tips? Should I still consider making this filling? I'm scared! What have I gotten myself into?!?

6 replies
JanH Posted 24 Sep 2010 , 4:18am
post #2 of 7

There is a four hour window that the cake can be unrefrigerated and safely consumed. icon_smile.gif

sweettreat101 Posted 24 Sep 2010 , 7:00am
post #3 of 7

I use whipped cream mousse in almost all of my cakes and have never had any problems. I wouldn't use a cream filling with Cool Whip in it though. Cool Whip melts after a while and is not very stable. Small cakes would be ok but I wouldn't try a wedding cake especially if you have to drive for 2.5 hours just to deliver. You could sub Frostin Pride or Bettercreme for the Cool Whip and you would be fine. Maybe buy a carton and give it a test run. It would also make the filling stable and require no refrigeration if you also replaced it with the milk. Try adding the same amount of liquid Frostin Pride as the milk and then I'm guessing the Cool Whip is folded in. Whip the Frostin Pride and fold it in.

JanH Posted 24 Sep 2010 , 9:29pm
post #4 of 7
Quote:
Originally Posted by sweettreat101

It would also make the filling stable and require no refrigeration if you also replaced it with the milk.




I don't believe that the sugar in the pudding mix is sufficient to control the water activity in the cream cheese, and that amount of milk/Cool Whip or milk/milk substitution for Cool Whip. icon_sad.gif

For example, American buttercreams (made with tons of powdered sugar, fat and a small amount of liquid/any liquid) are shelf stable (no refrigeration required) because the sugar (which is hygroscopic or water absorbing) controls the water activity in the liquid, be it water, milk, cream or non-dairy coffee creamer, etc..

Here's the science.

Water activity & microbial growth:
(Prolonging Bakery Product Life.)

htthttp://tinyurl.com/ya8po4z

WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:

http://tinyurl.com/bmsato

Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)

http://tinyurl.com/csu2b9

Cream cheese frosting & sugar as a preservative:
(Includes shelf stable cream cheese recipe.)

http://cakecentral.com/cake-decorating-ftopict-621145-.html

HTH

Edited to fix broken link. icon_smile.gif

tresnom Posted 5 Oct 2010 , 8:22pm
post #5 of 7

Thanks for all the advice, everyone!

Jan, could you repost that last link? "Cream cheese frosting & sugar as a preservative:
(Includes shelf stable cream cheese recipe.)

http://cakecentral.com/cake-de.....1145-.html"

It leads me to nothing, but I definitely want to take a look!
Thanks!

caked4life Posted 5 Oct 2010 , 8:33pm
post #6 of 7
Quote:
Originally Posted by JanH

There is a four hour window that the cake can be unrefrigerated and safely consumed. icon_smile.gif




Hi JanH,

Does this 4 hour window apply to cream cheese frosted or filled cakes as well.

JanH Posted 6 Oct 2010 , 5:10am
post #7 of 7
Quote:
Originally Posted by tresnom

It leads me to nothing, but I definitely want to take a look!
Thanks!




Sorry about that, I have fixed the broken link. icon_cry.gif

Quote:
Originally Posted by caked4life

Hi JanH,

Does this 4 hour window apply to cream cheese frosted or filled cakes as well.




Depends on whether or not your cream cheese frosting/filling is shelf stable. If your frosting/filling is perishable then there's only a four hour window for the cake to be displayed/served/eaten.

HTH

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