- 5 cups heavy cream
- 3 cups granulated sugar
- 1 pound unsalted butter
- 4 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 9 cups coconut, medium shred
It's for a coconut cake recipe that I found online from Peninsula Grill. Here's the website for it.http://www.justluxe.com/lifestyle/dining/feature-1924959.php
Just wondering, I'm using it for a 3 tier cake where the other 2 layers do not have perishable fillings in them and would prefer to not put perishable filling at all since it will be covered in fondant.Â
That's a cooked custard with-out eggs. Sort of an imitation custard.Â It's definitely stable at room temp. for 4 hours.Â The 'pastry cream/custard' isÂ going to breakdown if held at room temp. over night, etc...
So your answer is; it's semi-perishable.
AThank you, just what I needed to know! I'll just stick with coconut buttercream then.