Can some of you experts out there recommend one of your popular filling that does not require refridgeration. Nothing too exotic as I am looking to please many different pallates. TIA

Whipped ganache is my favorite go to filling........

Do you make ganache for the icing on your cake ? Well, it is the same thing, but I put mind in the refrigerator for an hour or so, then use my hand held electric mixer and whip it until it is a little fluffy....... put your regular dam around your cake, and spred this in.......... OMG ! It MELTS in your mouth...
My ganache recipe.....
2 ( 12 oz.) pkg. semi-sweet cho. chips ( I like Hershey's Special Dark )
2 C. Heavy whipping cream
2 T. butter

Place cho. chips in med. sized bowl. Heat cream until it comes just to a boil. Pour hot cream over chips and allow to stand a minute or so..... Gently stir mixture until cho. is completey melted. ( if I have trouble here, I put it into the microwave for 30 second intervals until it is smooth.) BE CAREFUL not to heat it to much, or it will sieze up on you and be ruined.

Thank you so much you are a honey
Have a lovely day.

I use Pastry Pride which is non dairy. Makes great mousse filling with a box of pudding mix or jams.

KimAZ

KIM AZ.....could you please tell me where you purchase pastry pride.....def sounds like something I would like to check out. Thanks!

hummm...I've never heard of making it with milk chocolate....... I have used white chocolate, but now I will have to see about the milk chocolate.... I'm thinking maybe the fat content is different......

This filling sounds great, I can't wait to try it. But I always thought that fillings & frostings that contain dairy products had to be refrigerated? How do you know what needs to be refrigerated and what does not? Thanks for the help!!

[quote="grama_j"]hummm...I've never heard of making it with milk chocolate....... I have used white chocolate, but now I will have to see about the milk chocolate.... I'm thinking maybe the fat content is different......[/quot

I`m thinking 2 cups milk chocolate to 1 cup heavy cream,? Maybe.

You can buy some of these fillings online or at a specialty cake supply store.

Sleeve fillings are fabulous. Here's an example:
https://www.slice-heaven.com/store/search

Pastry Pride is a stable non-dairy whipped topping that tastes wonderful. Here's an instruction sheet:
http://www.doitwithicing.com/PASTRY_PRIDE_INSTRUCTIONS.pdf

Here's an image of Pastry Pride:
http://www.costco.com/Browse/Product.aspx?prodid=10254760&whse=BD_823&topnav=bd&cat=83028&hierPath=10050*&lang=en-US

Here's a recipe with tips for varied fillings made with Pastry Pride:
http://cakecentral.com/recipes/bavarian-cream-filling/

Whipped ganache is great. Even better with fresh raspberries on top of the ganache filling layer.

For cream cheese filling that is temperature stable and doesn't require refrigeration, I use the tip from BlakesCakes:
Mix half buttercream with half store bought cream cheese frosting.

You can always flavor smaller quantities of your buttercream and use that as a filling.

Usually when you see a baker that offers a ton of fillings, they are using sleeve fillings. (Unless they are advertising fresh ingredients, etc.)

The only place near me that carries Pastry Pride is Smart and Final. They also carry Bettercreme in vanilla and chocolate and both are excellent.

Good luck!
KimAZ

Candyland is the only place that carries the sleeves where I live....never heard of Bettercreme. I suppose its better than buttercream???

Pastry Pride, Frostin' Pride, Rich's, Rich's Bettercreme are all versions of a similar product. The product is a whipped cream taste and consistency that is much more stable than REAL whipped cream. With care and speed you can do some decorating with these, but not like buttercream. Two different things.