A Mousse Type Fillling That Doesn't Have To Be Refrigerated?
Baking By peacockplace Updated 27 Jan 2006 , 8:47pm by chaptlps
Just wondering if any of you know of any mousse type fillings that don't have to go in the fridge becaues most of my filled cakes are fondant. I'm looking for all kinds...chocolate especially, but I'd love any you may have!
Hi kiddo,
Actually I don't know of any real mousse that doesn't require refrigeration because they use milk or cream. I would think you might want to switch to a fondant that does well when refrigerated. Being in Canada, I only have access to Canadian products or stores. I know that www.creativecutters.com carries a brand called MIL, I believe and they actually recommend refrigerating it. I have a cake pal that swears by it and uses it now, all of the time.
Hugs Squirrelly
Hi, I just tried to shop at creativecutters, and find their pull-down menu extremely frustrating, so I finally gave up! I was going to try their ML and order a few of their cutters, but it will have to wait until later! Is there a secret to using the menu? I can't get it to stay on my screen long enough to make a selection. Janice
You sort of have to scroll slowly over to the items, it does take some getting used to kiddo! By the way, from all accounts they are excellent to deal with. They are Canadian but have a warehouse in the U.S. where they ship U.S. orders from and the Canadian orders are shipped from the Canadian side. They are also really quick to get back to you if you make any inquiries. I haven't purchased from them but have lots of cake pals who do and they were all very happy with the service.
Hugs Squirrelly
Another lady from here gave me a tip on this very question. There is a product called "Pastry Pride" that is whipped like mousse and you can add all kinds of other flavoring in it. It comes frozen ( or at least at the store I shop it does) in a carton and you just defrost it in the fridge, then whip it up in your mixer. It does not have to be refridgerated as it is non dairy.
I've only used it once so far, adding semi sweet melted chocolate and it tasted yummy!!
Hope that helps.
KimAZ
Just curious about the Pastry Pride...
I've heard about this product before, too.
But, if it doesn't need to be refrigerated, why is it sold frozen? Doesn't that just increase the cost for all involved? (transport, storage, etc). And, if it is defrosted, can it be repeatedly refrozen? Just curious and something I've always wondered in case anyone knows.
I was going to mention pastry pride as well. You can make the mousses with pudding and the Pastry pride in place of the whipped cream ( 2 cups cream, and 1 box of pudding whip).
Also I use and love Satin Ice and I refrigerate it all the time..
Here's something I found on sugarcraft.com:
BETTERCREAM (Whipped icing) by Rich's® - Not so sweet like buttercream icings. Pipe roses and borders, write and outline, or decorate a star covered character cake. Light and delicate flavor. Choose Chocolate or Vanilla. A non-dairy icing & filling made by a proprietary process that allows Bettercreme to be pourable from a frozen state and once whipped, is shelf stable for up to 7 days. Shake container thoroughly. Pour Bettercreme into a clean, dry mixing bowl. Do not add water. For best results, whip at 45-50 degrees F. Whip at medium speed for 6 to 10 minuets. DO NOT Over-whip, if you do, add more Bettercreme and re-whip until product returns to the "soft peak" appearance. Recommended Shelf Life: Frozen 365 days, Refrigerated unopened 90 days, Refrigerated opened 7 days. Easy to use. Instructions included. When I made up too much, I put my leftover back in the container and used it next time. Worked fine. We estimate that one quart will cover 2-3 cake mixes.
I have used bettercream and found it yummy. I mixed it with some raspberry jam and it was a delicious light raspberry 'mousse'. Fridge space is a premium in my house, so I often have to try and work around things that need to be kept cold. Luckily in the winter it is easier, just put it in a box and out in the garage on top the pop-up is my fridge!
I too use Rich's bettercreme. My most requested flavored "mousse" is strawberry. I whip in 10 oz container of thawed strawberries in sugar. Pieces of the strawberry are scattered throught the mousse.
msumissa- I too am a Michigander and have used my glassed in porch to store cakes in the winter - the plus to living in a cold state?? Watch out though when storing food products in the garage---we had racoons in ours the other night trying to get to the corn we feed to the ducks!
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