please i need help to understand which of the fillings are needing refrigeration,
i know that chocolate mousse filling need refrigeration and that buttercream wont.
what about cream cheese or bavarian or truffle, whipped cream and many others.
is there any general rule?
thanks and sorry for my english

The one I am sure about is cream cheese . It should be refridgerated , I would imagine anything with whipped cream needs to be also

thank you.
anyone else for the rest pleaseee...

heeeeelp

Anything with eggs in it (custards and pastry creams, I mean - not breads) needs to be refrigerated, and so do dairy products like milk, soft cheeses, cream and yogurt.

thank you so much
what about ganache?
it has cream in.need refrigeration?

Actually, ganache doesn't need to be refrigerated unless you're going to keep it for a few weeks, although I have no idea why. If you need it in the two or three days after you make it, there's no problem. The thing about ganache is that if you refrigerate it, it gets very hard and you have to let it come to room temp before you can use it, which can be a problem, because it takes a while.

ok.
so a red velvet cake with creamcheese filling and buttercream frosting need to be refrigitated.right?

I'd say it does because of the cream cheese frosting, not because of anything else.

so when at the cake shows use red velvet and not refrigerate them they use buttercream for filling or we dont see it in refrigeration?

Hi, MimiFix! You probably don't see the refrigeration on cake shows. They have to collapse a lot of stuff into an hour or half-hour show, and they're not really interested in showing everyone all the details, not even the important ones, necessarily. Unfortunately, there's not a lot of reality in so-called "reality" shows!

thank you

Can a cake with mousse filling be left on the counter overnight. I want to fill the cake the night before but I cant refrigerate the cake because of space.

It depends on how you made the mousse. If you used Rich's or Bettercreme it's *probably* OK left out. The issue is food safety. We can't tell you how to eliminate your liability if someone gets sick, other than to make fillings that don't require refrigeration.

For me, I will not use a filling/frosting that has to be refrigerated. I can not guarantee how the customer might temperature abuse the product and then try to make it all my fault. By being smart with my recipes, I eliminate the risk.

Leah-
Do you have any filling recipes on here that you share?