Cream Filling For A Wedding Cake

Baking By bunky48 Updated 5 Nov 2011 , 3:47am by JanH

bunky48 Posted 4 Nov 2011 , 2:53pm
post #1 of 10

Help I need a good quick cream filling recipe for a wedding cake (yellow).



thank you

Wanita

9 replies
FlourPots Posted 4 Nov 2011 , 3:23pm
post #2 of 10

This is my absolute favorite filling: http://cakecentral.com/recipes/easy-bavarian-cream/

It must be made a day or two prior to using, in my opinion.
It gets better as it sits.
I use half & half instead of milk, but I don't change anything else, including the Cool Whip, which I don't even eat normally.

If you read the reviews, a bunch of people have subbed heavy cream for Cool Whip...not because someone said it tasted better, just because someone mentioned using it.

Make it with Cool Whip, it's EXCELLENT!

bunky48 Posted 4 Nov 2011 , 8:21pm
post #3 of 10

Thank you but do you think it would be ok I need to make it tonight for tomorrow. The one I made last night did not come out quite like I wanted to.

FlourPots Posted 4 Nov 2011 , 8:50pm
post #4 of 10

Oh yeah...if you're able to let it sit overnight at least, it'll be great.

By the way, I've only ever made it with vanilla pudding.

bunky48 Posted 4 Nov 2011 , 8:54pm
post #5 of 10

actually because of the mess up with the other I have to do th cake tonight I have to deliver it by 11:00 am. I can let it set while I am doing the other tiers. But I think I will def make this. I figure I will put in the fridge for atleast a few hours and it will be ok?

FlourPots Posted 4 Nov 2011 , 9:01pm
post #6 of 10

I see...
I still think it'll be pretty tasty...

If you have any left though, keep it in the fridge and taste-test it much later, to compare the difference...just in case you ever want to use it again.

bunky48 Posted 4 Nov 2011 , 10:09pm
post #7 of 10

Thank you so much I will. I will let you know and hopefully post pics. This is my wedding cake.

FlourPots Posted 4 Nov 2011 , 10:11pm
post #8 of 10

OMG, it is!!
Congratulations & Good Luck with everything!

bunky48 Posted 4 Nov 2011 , 10:18pm
post #9 of 10

yep and I was doing ok till the filling fiasco. lol

JanH Posted 5 Nov 2011 , 3:47am
post #10 of 10
Quote:
Originally Posted by bunky48

actually because of the mess up with the other I have to do th cake tonight I have to deliver it by 11:00 am. I can let it set while I am doing the other tiers. But I think I will def make this. I figure I will put in the fridge for atleast a few hours and it will be ok?




That filling is not shelf stable, it will require constant refrigeration except when it's "out" being served.

Here's a previous thread on Cool Whip fillings and refrigeration:

http://cakecentral.com/cake-decorating-ftopict-128301-.html

HTH

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