i have noticed that alot of the fillings call for cream, milk, cream cheese, or other milk products. Im wondering if these need to be refrigerated or if they work like buttercream frosting where the sugar stabilizes it?
I use a lot of dairy products, real butter, cream cheese, heavy whipping cream. etc. I do refrigerate all my cakes even the ones with fondant. I'll usually add gum paste decorations right before delivery.
Im wondering if these need to be refrigerated or if they work like buttercream frosting where the sugar stabilizes it?
American buttercreams have pounds of sugar and a little liquid.
I don't think you'd be able to find filling recipes (other than American b/c) that would use these same proportions...
Why American b/c and some cream cheese frostings don't require short term refrigeration:
http://www.cakecentral.com/cake-decorating-ftopict-582086-.html
HTH
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