Help Please! Filling Refrigeration?

Decorating By llee815 Updated 11 Nov 2005 , 4:17pm by Cake_Princess

llee815 Cake Central Cake Decorator Profile
llee815 Posted 11 Nov 2005 , 3:25pm
post #1 of 5

Dumb question....

How do I know if a filling needs to be refrigerated or not? I'm looking for different cake fillings. Most of the recipes I've seen don't tell you if it needs to be refrigerated. Does that me it doesn't have to be? For example, does this filling need to be refrigerated since it contains milk? Thanks everyone!

Cream Filling
7/8 cup sugar
2 eggs
1/3 cup flour
2 cups scalded milk
1/8 teaspoon salt
1 teaspoon vanilla or
1/2 teaspoon lemon extract

Mix dry ingredients, add eggs slightly beaten, and pour on gradually scalded milk. Cook fifteen minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool and flavor.

4 replies
HeatherMari Cake Central Cake Decorator Profile
HeatherMari Posted 11 Nov 2005 , 3:28pm
post #2 of 5

I don't know alot about fillings but I think that one would need to be refrigerated because of the milk and eggs. I get my fillings premade at a cake supply store and they are specifically for pastry filling and they do not need to be refrigerated. I do store the unused portion in the freezer just for convience (sp?).
HTH,
Heather

gilson6 Cake Central Cake Decorator Profile
gilson6 Posted 11 Nov 2005 , 3:46pm
post #3 of 5

I agree. With Milk and Eggs -- refrigerate. I think that even if there is the slightest question -- I would still put it in the fridge. Better safe than sorry.

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llee815 Posted 11 Nov 2005 , 3:51pm
post #4 of 5

Thanks. I wasn't sure because I know ganache has cream in it but doesn't have to be refrigerated. I've also seen some fillings that contained eggs and didn't have to be in the fridge.

Cake_Princess Cake Central Cake Decorator Profile
Cake_Princess Posted 11 Nov 2005 , 4:17pm
post #5 of 5
Quote:
Originally Posted by llee815

Dumb question....

How do I know if a filling needs to be refrigerated or not? I'm looking for different cake fillings. Most of the recipes I've seen don't tell you if it needs to be refrigerated. Does that me it doesn't have to be? For example, does this filling need to be refrigerated since it contains milk? Thanks everyone!

Cream Filling
7/8 cup sugar
2 eggs
1/3 cup flour
2 cups scalded milk
1/8 teaspoon salt
1 teaspoon vanilla or
1/2 teaspoon lemon extract

Mix dry ingredients, add eggs slightly beaten, and pour on gradually scalded milk. Cook fifteen minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool and flavor.





I Would suggest refrigerating this filling. The sugar content is low, there's not a whole lot of fats like Shortening. Sugar and fats tend to bind water molecules in such a way that inhibits/ slows down molds etc. Also, it contains eggs... So be on The Safe side with this one.


Princess

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