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General rule - Page 2

post #16 of 51
Quote:
Originally Posted by SquirrellyCakes

Quote:
Originally Posted by 4bugzinarug


Also wondering if buttercream made with heavy whipping cream instead of water woud need to be kept in the fridge.

I tend to use some salted butter in an icing recipe that uses whipping cream and milk again because the salt that preserves the butter also aids in the preservation of the other dairy products



Thank you for this info ... it really helps! Now, if only I hadn't purchased about the mammoth sized multi -pound pack of unsalted butter at Sam's Club, LOL! Do you think just adding a bit of salt would help resolve that problem? I am using about 4 tablespoons of heavy whipping cream to a 2 pound bag of sugar, 1 cup butter, 1 cup Crisco, 2 teaspoons vanilla and 1 teaspoon butter flavoring. Making this recipe 6 times. Sigh ... I need that Delonghi 7 quart mixer!! icon_lol.gif


BTW - I love your recipes! Thanks

Jen
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post #17 of 51
Honestly, you really don't have to use salted butter, it will be just fine even without adding salt. In fact if you do add salt, add it into the liquid so it will dissolve somewhat or you may end up with gritty icing - lots of folks use the finer popcorn salt if they add salt. But honestly, I often use the unsalted and it makes no difference. Both sugar and salt are preservatives in their own ways. I make about the same icing recipe you are talking about. It will be absolutely fine. Even Wilton states it keeps on the counter for 2-3 days and they do not specify salted butter.
I can relate, I have the 4.5 quart mixer and I prefer to do one batch of icing at a time. Then I dump it all into a huge salad bowl and stir it up so that it is all the same consistency. Go figure, I made up 5 batches separately, mixed them in a huge salad bowl and then was able to fit all five batches into my 4.5 quart bowl and place a lid on it. Just shows you, you can compact it once it is done.
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post #18 of 51
yes i've been using the pudding cups! i learned the hard way about using pudding mix (that you just add the powder to milk, whisk up and then refridgerate - DUH, of course that needs to be refridgerated after it's been put in a cake! i dunno what i was thinking!)
anyway i love butterscotch and carmel flavors and i've always got extra pudding cups sitting around the house now...hahaha.
post #19 of 51
Thanks for the pudding cup suggestion! I just made a chocolate cake and wanted to use pudding for filling but I didn't want to worry about refridgeration b/c I want to cover it in fondant. Great idea!
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post #20 of 51
Quote:
Originally Posted by Rainbow_Moon

yes i've been using the pudding cups! i learned the hard way about using pudding mix (that you just add the powder to milk, whisk up and then refridgerate - DUH, of course that needs to be refridgerated after it's been put in a cake! i dunno what i was thinking!)
anyway i love butterscotch and carmel flavors and i've always got extra pudding cups sitting around the house now...hahaha.


Actually these pudding cups must be refrigerated after opening. Jeanne G from the Wilton site contacted several manufacturers of these pudding cups and they all said, once they are opened they must be refrigerated.
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post #21 of 51
That's what I thought too. I was hoping someone would clarify that. Most items like the pudding cups are fine until opened and then need to be refrigerated.

Thanks!
Debbie
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post #22 of 51
I was just thinking the same thing, since I was asking about them last week. I followed squirellycakes advice and talked the client into having a regular BC filling. I am glad that I didn't try the pudding cups. Massive failure would have likely ensued! Thanks again, Squirellycakes!
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post #23 of 51
Heehee, you are welcome, we cannot have massive failure, haha!
It is a popular misconception. I guess the only reason why they don't have to be refrigerated before being opened is that they are vaccuum sealed, much like those little dairy creamers and such. But once opened they must be refrigerated.
I have cooked pudding type recipes that don't have to be refrigerated, but then, it is an old cookbook. Now I have used them and left a cake filled with them at room temperature for a day or two, but that was just for home use. I would be hesitant to do this with something leaving the house, just because of liability fears.
Technically even jam should be refrigerated according to the jars, but many folks have used jams for years, as fillings. A lot depends on the consistency of them too, some may get runny when at room temperature.
Here is a warning, if you use Jello Lemon Pie Filling, the kind you cook or Shirriffs or any of those types, you must refrigerate it. It separates and goes runny and makes a huge mess, similar to uncooked regular Jello gelatin. Hhmn, how did I know this? Well, I didn't have room for my lemon meringue pie and left it out on the counter. It got all runny and separated in only about 4 hours, yuck! So you really want to stick to the Wilton site recipe or one of the better curd recipes that do not require refrigeration.
Hugs Squirrelly Cakes
post #24 of 51
Wow, I am learning so much here! What about the sleeves of Bavarian Creme filling that you can buy at cake supply stores? Would that face the same issue as the cups of pudding?

I promise not to ask any more questions in this thread after this, LOL! icon_biggrin.gif
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post #25 of 51
4bugzinarug - per sugarcraft.com the sleeves of pastry filling can sit out for 2 to 3 day and be ok. I was looking at that earlier today. I wouldn't leave them sit out for 2 to 3 days in 90 deg weather though.

Debbie
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post #26 of 51
Quote:
Originally Posted by thecakemaker

4bugzinarug - per sugarcraft.com the sleeves of pastry filling can sit out for 2 to 3 day and be ok. I was looking at that earlier today. I wouldn't leave them sit out for 2 to 3 days in 90 deg weather though.

Debbie



LOL, that's where mine came from and I didn't even think to look at the website. Thank you!

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post #27 of 51
I can't get it here, but I have heard that sometimes the sleeves of bavarian cream can go pretty sour in a couple of days. Apparently it is not always as fresh as it should be. Some folks have had issues with it, but not all.
Hugs Squirrelly Cakes
post #28 of 51
You're welcome 4bugzinarug! That's good to know SquirrellyCakes - I hadn't heard that. I was just going by what was on the web-site.

Deb
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post #29 of 51
In response to the lemon filling, I have successfully used lemon pie filling from the can (the name escapes me at the moment) and it has been ok at room temp a few days.

I know when I lived in Florida a while back I couldn't find it and had to have my mom send me some, so maybe it's a northeast thing?
post #30 of 51
So, after reading everyone's posts, I'm confused. Let me get this straight, so far only chocolate ganache, lemon curd and crisco/water buttercream are the only truly safe fillings for fondant cakes, right?

I've never worked with fondant but want to try it. How about MMF? Can it be refridgerated? Or are all fondants off-limits to refridgeration?
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