Im trying to use custard as a filler to my cupcakes. Is there anything i can do or add to help bacteria from growing on custard. Please advise. Please share your experience if you had worked with custard before. thank you so much
AYou would need to keep it, and the cupcakes once filled, in the fridge. I don't think there's anyway around that.
You have a few choices: don't use real pastry cream (use a sleeve filling instead that is shelf stable), or fill your cupcakes and refrigerate until service. Real whipped cream and pastry cream can only be at room temp for a total of 4 hours before consumption.
Do you have any shelf stable pudding or pastry cream recipes you can recommend me? I need to use it this weekend. Also if its shelf stable, how long can i leave it out for? Thank you for your time.
Hi Anna - I am sorry, I don't have any shelf stable recipes for pastry or Bavarian cream. You could probably search the site for something using a pudding mix (I am guessing here). There is a sleeve filling that is Bavarian Cream, but I don't like it. It is the same thing they use in donuts like long johns. That can sit out all day, Maybe it would taste better in between layers of cake.
I make real pastry cream, but it has to be refrigerated until service, and then has a 4 hour window out of refrigeration.
Hope this helps.