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Replacing filling with heavy cream? Answered

Hi, Jen,

If I keep the cake in 68F after making and serve the cake in 24 hours, can I replace the filling with cream? if yes, do you have a recipe for cream based filling?

( I'm afraid of the 2 lb sugar in the filling in your original recipe. It seems my body now don't like sugar at all).


3 Replies

wold630Best Answer (author)2017-04-03

If you keep the cake refrigerated you can definitely use pastry cream in place of buttercream. It does have less sugar. Here is a link to an instructable for homemade pastry cream. Let us know how it turns out!


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babybayrs (author)wold6302017-04-03

Thanks for the link, I looked through it. I ended up use your exact recipe with all butter no shortening, but only a little filling between layers. I'm new at making cake. I managed making the cake the same day as my son's birthday. I think I learned a lot and identified a few places I can improve in the future. Here is a picture:

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wold630 (author)babybayrs2017-04-03

Awe, it looks really great. The drips are perfect and I love the trucks on top! I bet your son loved it! Thank you for sharing. :)

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