Hi, the cake gods have not been with me today, struggling here. Question: My son wants peanut butter filling and icing. I found a recipe here on the recipe site for peanut butter icing which can also be used as a filling. It calls for heavy whipping cream (not that much). If I use this and fill the cakes tomorrow can this stay out over night? I have never refrigerated my fondant colored cakes I was told they would sweat and the color would run. Is there another recipe someone has or can I use the one with whipping cream and leave it out?
The sugar should make this shelf stable and able to stay out on the counter, covered of course. I make IndyDebi's buttercream and it takes a cup of milk so I have no reason to think that your tad bit of cream couldn't stand up to room temp and still be ok.