Filling Stabilize

Decorating By LisasCakesNM Updated 29 Mar 2007 , 9:59pm by bobwonderbuns

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LisasCakesNM Posted 29 Mar 2007 , 9:06pm
post #1 of 10

What is the best way to stabilize a filling that could possible go bad? Hope this makes sense?!?! TIA!!!

9 replies
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springlakecake Posted 29 Mar 2007 , 9:10pm
post #2 of 10

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.

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amecakes Posted 29 Mar 2007 , 9:11pm
post #3 of 10

If its whipped cream, adding gelatin (during the whipping stage), too...

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LisasCakesNM Posted 29 Mar 2007 , 9:18pm
post #4 of 10

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!!

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springlakecake Posted 29 Mar 2007 , 9:19pm
post #5 of 10

I think you need to clarify if you mean shelf stable (like it doesnt need to be refrigerated) or stable, like it wont deflate.

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NVP Posted 29 Mar 2007 , 9:20pm
post #6 of 10

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?

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bobwonderbuns Posted 29 Mar 2007 , 9:20pm
post #7 of 10

You can try Rich's Bettercreme and doctor that up. It works well as a creme filling without the cream! icon_biggrin.gif

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amecakes Posted 29 Mar 2007 , 9:24pm
post #8 of 10

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

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LisasCakesNM Posted 29 Mar 2007 , 9:56pm
post #9 of 10

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!!!

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bobwonderbuns Posted 29 Mar 2007 , 9:59pm
post #10 of 10

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...icon_rolleyes.gif)

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