kellyk1234 Posted 8 Aug 2013 , 9:47pm
post #1 of

Filling Ingredients:

  • 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. 

2 replies
Stitches Posted 8 Aug 2013 , 10:26pm
post #2 of

That's a cooked custard with-out eggs. Sort of an imitation custard. It's definitely stable at room temp. for 4 hours. The 'pastry cream/custard' is going to breakdown if held at room temp. over night, etc...

 

So your answer is; it's semi-perishable.

kellyk1234 Posted 8 Aug 2013 , 10:35pm
post #3 of

AThank you, just what I needed to know! I'll just stick with coconut buttercream then.

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