Coconut "cream" Cake Filling Needed

Baking By CiNoRi Updated 1 May 2012 , 12:37am by countrygal7782

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CiNoRi Posted 30 Apr 2012 , 8:58pm
post #1 of 2

I need a filling that MUST be stable enough to be left out of the refrigerator for a couple of days (going in a sculpted, ganache & fondant covered cake).
The use of Bettercreme is out, & I would prefer to NOT using a coconut buttercream. Ideally this needs to be more whipped cream or custard like.

Any suggestions?

1 reply
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countrygal7782 Posted 1 May 2012 , 12:37am
post #2 of 2

I'm guessing just about any custard or whipped type filling would need to be refrigerated. The only thing that I can think of that would be ok out of the fridge for long periods would be to use Jello cook and serve pudding or a homemade pie filling. I used these to make pies with at a restaurant for several years and the pies were shelf stable for up to about 8 hours, but we refrigerated them after that.
For my coconut filling I make a shorteing only buttercream and add coconut flavoring and chopped coconut. I know you are not really wanting to use a buttercream, but it may be your only choice if you dont want to refrigerate.
Hope you get a better answer, good luck!

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