I am doing a wedding cake that has cream filling. I want to have it done three days before the event. Is this an okay amount of time? I know that it needs refridgeration, but worried about the filling going bad inside the cake.
What kind of cream?
Homemade whipped cream - 3 days is too long. It would lose its air/body.
Cool whip - 3 days is probably pushing it but it could last.
A thicker cream, like pudding, should be fine if you've made it with a date on the carton that doesn't expire in the 3 days.
Room temperature - 4 hours, some might chance 6 hours but I wouldn't.
Outside in heat - 2 hours, some might chance 4 hours.
What you're looking for is the temp. of the cream needs to stay below 40 degrees, once above that point its more suspectible to start growing bacteria
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