What is the best way to stabilize a filling that could possible go bad? Hope this makes sense?!?! TIA!!!
Maybe you could be more specific about the recipe. I think some recipes there is nothing you can do but to refrigerate. But some, the amount of sugar in it is enough to preserve it.
Yeah i didn't have any recipe in mind, just one with whipped cream or with a heavy milk product. This worries me!! Okay so sugar acts as a preserver? Thanks for the help!!
I think you need to clarify if you mean shelf stable (like it doesnt need to be refrigerated) or stable, like it wont deflate.
i have a question about the whipped cream. i'm doing a 2 tiered b-day cake this saturday and they perfer w.c. and i am a bit scred for the reason that i dont know if it will hold up. have you yourself ever used the gelatin in the whipped c. does it work?
You can try Rich's Bettercreme and doctor that up. It works well as a creme filling without the cream!
I've used it to fill a sponge cake and it was great...but have never tried it in a tiered cake...so I'll give you a bump
Merissa I meant shelf stable, meaning it may go bad. I have never had trouble with my fillings deflating but I may because I am going to make a whipped cream filling for the first time! Thanks for all of your help!!!
The Rich's is designed to be shelf stable at room temp for up to 7 days. So, theoretically, it wouldn't go bad if it were used as a filling in a cake which was on display for 7 days (although I highly doubt any wedding would go on for that long...)
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