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Cake fillings? - Page 3

post #31 of 41
Hey everyone. Alright, I finally did get a response from Kraft concerning refrigeration of CoolWhip. I explained to them that I wanted to use the CoolWhip as an ingredient for a filling and asked if the filling could be left out for a few days or if it had to be refrigerated. Their response was:

Return recipe to refrigerator IMMEDIATELY after serving/using

Keep in refrigerator under normal refrigerator temperatures of 40 degrees at ALL times

I did a little experiment with the CoolWhip that I had in my refrigerator. I left it out overnight and the next day, it had turned yellowish and very runny. I can't imagine a filling using the Coolwhip would last in a filling without being refrigerated. Anyway, that's the latest word from Kraft.
Margie
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Margie
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post #32 of 41
Just adding my two cents about the cream cheese being left out. Until I joined this website, I never heard that cream cheese frosting had to be refrigerated. as long as i can remeber , everyone i know has always left their red velvet cakes out of the fridge (& we make a lot of red velvets in s. ga). I still do & no one's ever got sick. I;ve always refrigerated cool whip, though.
post #33 of 41
I would love to get that recipe, Pat! It sounds divine. Thanks for offering.
Kristin Fellows
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Kristin Fellows
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post #34 of 41
remember, leaving certain ingredients out by themselves is completley different then when they are mixed with other ingredients. sugar acts as a perservative. as for cream cheese, it is ultra-pasterized, which means it has a longer shelf-life. you can safely leave it out, i do it all the time. of course, you want to make sure its at room temperature and not a hot area. i've never tried the cool whip recipe, not a big fan of their product. i remember reading the ingredients once and seeing oil? at any rate, i'm not suprised they said it needs to be refriderated. they're a big company and need to cover their backs. [/i]
Pray The Rosary
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Pray The Rosary
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post #35 of 41
Quote:
Originally Posted by dailey

remember, leaving certain ingredients out by themselves is completley different then when they are mixed with other ingredients. sugar acts as a perservative.




Little factoid here: Liquid honey will not spoil and is (used as) a natural preservative. Literally nothing in the organism realm, and eg yeasts can multiply. I use honey a lot in baking - and it IS, like sugar, good as a natural preservative (In Ancient Egypt rich people used honey for embalming their dad icon_cool.gif - I don't know about sugar, but I know the pH level of honey is quite acidic- which is an environment that prevents growth of bacteria.

Re refrigeration or not with cream cheese and other ingredients- I guess the quest continues to find fillings that can withstand 100 degree outdoor temperatures. LOL
post #36 of 41
i've heard that about honey being a perservative, however, i'm deathly allergic, so i never used it. afterall, i have to sample all my baked goods!
Pray The Rosary
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Pray The Rosary
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post #37 of 41
lol...oceanspitfire...embalmbing their "dad" or their "dead"? I know what you meant, I just did a doubletake and giggled. Yes, honey is a great preservative, but like anything,you have to watch out for allergies.
Someone mentioned using marzipan as a filler in cakes where she tests a piece, and marzipan is almond paste, right? Many people are allergic to tree nuts (my son included). Tree nuts not the same as peanuts.
I love someone with Autism.
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I love someone with Autism.
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post #38 of 41
Looking for a chocolate mousse for a filling in a white cake that would be ok for a pregnant sister in-laws shower. Any good white cake recipes? Thank you.
post #39 of 41
Heres a bump!
"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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post #40 of 41
You could use ganache (whipped up) and it can be as chocolaty as you want - no nuts involved except maybe the ones Making it(?) icon_lol.gif Seriously tho, there's a thread on here about ganache that seems to be what you're looking for. I'm goning to try the glaze part this weekend - if you use the whipped, maybe we can exchange notes..
post #41 of 41
My favorite and the one that is most requested is a small box of French Vanilla pudding, 1 1/2c whole milk, 1/2 tsp. powdered vanilla and 1 tsp. real vanilla then mix.....it really tastes like custard and I have no idea why, but it even has that very slight 'eggy' taste that distinguishes it from pudding. Not a nasty eggy taste but there is something about this combo that tastes just like, if not better, then my time-consuming custard recipe.

I used to make homemade custard on the stove but I burnt a batch and had to whip something up at the last minute and this is what I came up with. I have been making it ever since. Simple but soooo scrumpy!
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