CassidysCakesAn Posted 10 Sep 2013 , 2:21am
post #1 of

AI am in need of fillings that are shelf stable for a day. I was really wanting to do a raspberry curd but I don't know if it would go bad and I'm looking for other stable filling suggestions as well. TIA

6 replies
ellavanilla Posted 10 Sep 2013 , 6:53pm
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Raspberry curd should be safe at room temperature for a day, due to the high sugar and acid and the low water content of a curd. you could also use fresh raspberries, mixed with your buttercream

kaylawaylalayla Posted 10 Sep 2013 , 7:48pm
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AIsn't a curd a custard?

howsweet Posted 10 Sep 2013 , 11:04pm
post #4 of

Quote:

Originally Posted by kaylawaylalayla 

Isn't a curd a custard?

No whey! (sorry, I couldn't resist) And I think, say, lemon curd, is not a custard because of the acidity. But I could be wrong, I just wanted to use "whey" in a sentence. :lol:

Cakespirations Posted 10 Sep 2013 , 11:21pm
post #5 of

Quote:

Originally Posted by kaylawaylalayla 

Isn't a curd a custard?

 

No, curds have more zing due to higher acidity from way more juice. They are also best eaten as a filling vs stand alone in a pie shell.

dawnybird Posted 10 Sep 2013 , 11:45pm
post #6 of

Quote:

Originally Posted by howsweet 
 

No whey! (sorry, I couldn't resist) And I think, say, lemon curd, is not a custard because of the acidity. But I could be wrong, I just wanted to use "whey" in a sentence. :lol:

 

Hahahahahaha!

CassidysCakesAn Posted 11 Sep 2013 , 3:25pm
post #7 of

AThanks! I was thinking of making a raspberry sauce to be on the safe side. I'll be making it Friday night and be serving it from 2-5 Saturday. :)

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