Im trying to use custard as a filler to my cupcakes. Is there anything i can do or add to help bacteria from growing on custard. Please advise. Please share your experience if you had worked with custard before. thank you so much
You have a few choices: don't use real pastry cream (use a sleeve filling instead that is shelf stable), or fill your cupcakes and refrigerate until service. Real whipped cream and pastry cream can only be at room temp for a total of 4 hours before consumption.
Hi Anna - I am sorry, I don't have any shelf stable recipes for pastry or Bavarian cream. You could probably search the site for something using a pudding mix (I am guessing here). There is a sleeve filling that is Bavarian Cream, but I don't like it. It is the same thing they use in donuts like long johns. That can sit out all day, Maybe it would taste better in between layers of cake.
I make real pastry cream, but it has to be refrigerated until service, and then has a 4 hour window out of refrigeration.
Hope this helps.