Anna1211 Posted 1 Mar 2014 , 7:26pm
post #1 of

Hi guys,

 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

4 replies
Faradaye Posted 1 Mar 2014 , 10:28pm
post #2 of

AYou would need to keep it, and the cupcakes once filled, in the fridge. I don't think there's anyway around that.

liz at sugar Posted 1 Mar 2014 , 10:34pm
post #3 of

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.

 

Liz

Anna1211 Posted 3 Mar 2014 , 8:49am
post #4 of

Hi Liz,

 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.

 

 

Anna

liz at sugar Posted 3 Mar 2014 , 1:34pm
post #5 of

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.

 

Liz

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