Do not refrigerate at all? How long is it good for unrefrigerated??? Thanks!
would be thin enough after cooling to cover a cake that will also be covered in fondant?
It starts out pretty thin, and thickens as it cools. You can refrigerate it, but it will get thicker/set up if you do. If you fridge it until solid it makes yummy truffles.
Will this recipe whip up well for a filling?
I know this post is old, but Can you say if this works perfect for covering fondant, I want to have a sharp edge effect for my fondant and where I live in South America, I can’t find heavy cream and this recipe have ingredients I can find in my supermarket.
I've never tried whipping it. I have used it under fondant without problems.