How much longer can I eat it (cream filling edition)?

December 24, 2014 7:52 AM

I made version #2 of this whoopie pie recipe, including the cream filling recipe at the bottom. I substituted coconut milk instead of milk, but did include the egg white. Somehow there is now a whole bag of leftover cream filling in my fridge. How long can it stay there and be used again to fill cupcakes or other goodies? Can it be frozen? Squeezing it all directly into my mouth immediately is also an option, if necessary.
posted by Mchelly to Food & Drink (6 answers total)

I recently made this vanilla buttercream, which also includes egg whites and fat and sugar. The cookbook (which is incredibly exacting and fussy and would not make things up) claims it can be frozen in a ziploc for up to two months, then brought up to room temp and rewhipped.

I'm planning to use it to make homemade oreos.
posted by Juliet Banana at 8:02 AM on December 24, 2014

(by "brought up to room temp" I mean defrosted on the counter or preferably the fridge; don't apply heat to it!)
posted by Juliet Banana at 8:03 AM on December 24, 2014

If you don't freeze it, I think it would be ideal to use it within about four days. But I had a look at other recipes involving raw egg whites and it seems that it might be safe to keep for a bit longer. There are people saying that it's safe to keep homemade chocolate mousse, for example, for up to two weeks. I feel like that's a bit long...
posted by kinddieserzeit at 8:14 AM on December 24, 2014

Egg whites freeze just fine, but coconut milk has a tendency to change texture when frozen (the fat and water separate and freeze differently, so thaws kind of grainy-textured). If you're going to re-whip it after thawing, that might be okay, but if it was mine I'd just squeeze directly into mouth;)
posted by epanalepsis at 8:47 AM on December 24, 2014

Try freezing a couple tablespoons in a zip-loc today and see what it's like tomorrow. If it survives the freeze/thaw cycle fairly well, you'll know that you could freeze it if you wanted to. (Actually - I suggest two freeze samples, and try eating some frozen. It might stay soft enough, or thaw to a toothy firmness pretty quickly, to make "ice cream" sandwiches or similar.)

Otherwise, I'm afraid you'll just have to put it straight in your face. Or I suppose you could make cinnamon rolls or something.
posted by Lyn Never at 10:26 AM on December 24, 2014 [5 favorites]

I have kept egg whites in the fridge, just by themselves, for two weeks without incident. It's the yolks that go bad so quickly.
posted by small_ruminant at 11:13 AM on December 24, 2014