A couple of months ago, I tried the WBH cookies and cream filling recipe from the book. I was amazed at how easy, yummy and stiff it was! We ate it that night. I'd like to make it again for an xmas gathering, but wondering how far in advance I can make it. I'll refrigerate it of course, but wondering how long it will hold up, or if it might start breaking down? Thanks! Merissa
Not being familiar with that particular recipe, (and since you didn't provide a link or a list of ingredients)
I have no idea if it's shelf stable or not.
However, most American b/c's are shelf stable, so if the recipe is similar to an ABC you should be fine.
But if the recipe includes a large amount of whipping cream or other liquid, than refrigeration is recommended. Maximum "out" time would be 4 hrs for serving/eating before returning to refrigeration.
And if in doubt, refrigeration never hurts. Just let the filled item come to room temperature for maximum enjoyment.
I made that filling once. I filled a cake that stayed in the fridge for several days and the filling didn't seem to break down, at least not that I noticed. You're right - super easy and yummy! I'm looking forward to making it again.
That's one of my favorite recipes. I've never had any problem with it breaking down, and I've been using it for a few years now. The only drawback is that the cookies might get a little soft.
i also use it a lot. I have never had a problem. it doesn,t hurt it at all if the cookies get a little soft. i make it for may dau. b/d all the time. she loves it.
Thanks everyone! That is what I needed. I know it has to be refrigerated, I just wondered how long before it would break down (as whipped cream does). When I made it last time it was really stiff, but I just didn't know if it would hold up for 2 days or not. Not too worried if the cookies get soft, I can deal with that. Thanks a bundle!