I am looking for a filling that can stay out with no problems.
Any Ideas or experience please share.

It depends on the temperaturein your area I guess. Buttercream is the only thing I can think of as of now.

It'll obviously be better to use something that does not need refrigeration,(cream cheese,fresh cream),but maybe like regular buttercream.

Maybe jam? I have a cake recipe that uses raspberry preserves as the filling. I dont think that needs to stay refrigerated...but I could bt wrong. I have heard of a BC jam mixture used as filling as well.

Any of the sleeve fillings.

Yes, as Debi said, any filling purchased in the sleeve will work just fine, as will jam. Stay away from fresh fruit, cream cheese things like that.

you can flavour bc with anything. melted choc/ cocoa, cookie crumbs, choc chunks, mix it with jam, fruit zest, fruit juice, extracts/essence/flavourings, esspresso...
xx

I have used the sleeve fillings and mixed them with Rich's Better Creme (you can purchase at Sam's Club). I lightly fold some of the sleeve filling into the Better Creme. It makes for a nice light filling. People seem to like the taste of the two fillings mixed together.
Sandy

I agree with Sandy1 - I've used the Rich's Bettercream and mixed in the sleeve fillings - work's fine.

I know this is a stupid question, but what is sleeve filling?

I get the Better Creme that is already whipped. It comes in a large bucket. I freeze the extra that I don't use.
S

Thanks so much, I've never tried that one before. I always whip it myself. I have seen it in the warehouse store, looks like a 2 gallon bag in the freezer section.

Janny42, sleeve fillings are fillings, i.e. fruits or creams that come in a plastic sleeve. You can purchase them on line or at cake decorating supply store. Just cut the end of the sleeve and squeeze out the amount you what to spread. My local store carries strawberry, raspberry, bannana cream, cream cheese, blueberry etc....

I use these: http://countrykitchensa.com/catalog/SearchResults.aspx (put "filling" in the search field at the top of the screen).

It says they must be refrigerated AFTER opening. My cake supply store keeps them just on the shelf, and I store them just on a shelf until they're opened.

I'm confused, too! So, they're shelf-stable as long as they're sealed, but as soon as they're opened, they have to be refrigerated.

Does that mean that, if you use this filling in a cake, then the cake must be refrigerated? If so, that wouldn't work for an outdoor wedding with reception.

i don't refrigerate my cakes wiht these fillings.

I'm sure the reason they say you should refrigerate the opened package is because it will keep longer...I've heard for like 6 weeks or more! and you don't have to refrigerate the actual cake if you use the fillings from a sleeve - yes, even the cream cheese flavor Those sleeve fillings are so good and easy. I usually mix buttercream with them to thicken them up a little. And those sleeves go a long way! My local grocery store even has them.

i would say any sort of perserve. strawberry is always a good one. or a bavarian/ parisan filling. but this comes premade at my work so i dont know how to make it.

Becky52 which grocery store carries the sleeve fillings by you? Do they look like the long sleeves or or they packaged differently, I would love to be able to get them at the grocery store

I mix buttercream with liqueurs for a quick and easy that can stay out. I picked up a bottle of "creamaretto" a creamy, baileys consistency amaretto in the clearance bin at a liquor store. This bottle has gone a long ways and always gets tons of compliments. Kahlua and Bailetys work well too.