Do You Need To Refrigerate When Using Fillings?
Decorating By nikandgeisel Updated 10 Apr 2006 , 2:16am by nikandgeisel
I am planning to make cupcakes and received some wonderful advice on here. I was looking through the tutorial and it showed filling the cupcakes which looked really yummy. My question is, would the cupcakes need to be refrigerated if I add a filling? I have looked through some of the recipes and most say heavy whipping cream. I'm thinking that would mean it has to be refrigerated, but I'm not sure. If there's a good recipe for a filling that does not need to be refrigerated could someone point me in that direction? Thanks! I have to say, the more I look at things here the more inspired I am.
There are tons of fillings you can do that don't have to be refrigerated. You can do a buttercream icing and add just about any kind of jam or preserve and it's delicious. You can use canned frosting. You can do a jam just plain. This is just off the top of my head
Ahhhh, I hadn't thought of preserves. I was thinking more along the lines of creme fililngs like a ding dong type of filling. If anyone knows of a cream type that doesn't have to be refrigerated I'd like to hear about that. I'll try the preserves though. They sound really good. Thanks!
I've heard of pastry pride, it's a non dairy whipping cream. It works just like heavy whipping cream.
Good Luck.
I like to use the recipe for the mock twinkie filling and add cocoa to it. Makes a great lightly flavored filling and no fridge needed!
I recently made a filling for a cake my daughter was making. We wanted to steer away from the usual buttercream we use. I had been given a pint of homemade Blackberry preserves for Christmas that I used and everyone just loved it! It has a bit of a tang to it, so it tasted really good swirled into my buttercream, and it looked really pretty when sliced. Kind of cut the sweetness and everyone said it looked and tasted really "gourmet".
Tinabee-I looked in the recipes thinking I would find the mock twinkie filling, but didn't see it. Is it in there and I just don't know where to look? Sounds great.
I'm going to have to look for that pastry pride. Sounds like it would work well.
Crisseyann-I have preserves sitting in the fridge. Gonna have to try that. Sounds wonderful.
I have the recipe for twinkie filling. I haven't tried it yet, but it sounds delicious.
2 tsp very hot water
Rounded 1/4 tsp salt
2 cups marshmallow creme (7oz jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Combine salt with the hot water in a small bowl and stir until salt is dissoved. Let this cool. Combine the marshmallow crem, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt solution to the filling mixture and combine.
If you are looking for a pudding like consistency that you can use without having to refrigerate, the pastry sleeves are absolutely wonderful. I'm lucky that I have a cake decorating store close by that sells them. You can also purchase them on line at SugarCraft. I just tried the Bavarian Cream which is fantastic. They have all different kinds of flavors that are out of this world. They are VERY inexpensive, less than $4.00 per sleeve and it's enough to fill several cakes. There is nothing in the pastry filling to spoil. I think you'll really like these.
If you are looking for a pudding like consistency that you can use without having to refrigerate, the pastry sleeves are absolutely wonderful. I'm lucky that I have a cake decorating store close by that sells them. You can also purchase them on line at SugarCraft. I just tried the Bavarian Cream which is fantastic. They have all different kinds of flavors that are out of this world. They are VERY inexpensive, less than $4.00 per sleeve and it's enough to fill several cakes. There is nothing in the pastry filling to spoil. I think you'll really like these.
Wish we could find those around here in Canada where I live sounds yummy
Nik
You're welcome. Let me know how it turns out. It's one of my recipes on my long list of things to try.
MOCK "TWINKIE" FILLING
1 c. milk
1 c. sugar
1/2 c. Crisco
1 tsp. vanilla
5 tbsp. flour
1/2 tsp. salt
1/2 c. butter
Mix flour and milk; boil until thick then cool. After mixture has cooled, beat until fluffy, 10 to 15 minutes. Add rest of ingredients, beating well. Spread the filling between layers of cake. The longer beaten the fluffier it becomes.
This is the one that I use. Just add cocoa to taste.
tinabee, that recipe sounds wonderful. I would imagine that because it calls for milk, the cake would need to be refrigerated?
I am not sure - I have not ever put it in the fridge (except to save the leftovers). I have left cupcakes out on the counter for a day or so filled with that filling and never had a problem. The cupcakes usually don't last long enough to worry about it!
I just wanted to say that I tried SarahJane's twinkie filling recipe today and it is super yummy! Thanks! It's really creamy and just perfect. I made chocolate fudge cupcakes and used that filling and dh said it tasted just like a ding dong. I don't like chocolate (I know it's weird), but I sure loved the filling. I have the other recipes on my list of things to try. Thanks for all the suggestions!
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