Is it bad if I don't refrigerate my cream filling for 6 hours?

I'm making a cake, and the filling that goes in the middle is supposed to refrigerate for 6 hours before being spread onto the cake.


The filling is made of eggs, half and half, butter, vanilla, coffee, and heavy cream. If I don't refrigerate for that long, what will happen?Is it bad if I don't refrigerate my cream filling for 6 hours?
Yes, not only bad, but dangerous with eggs - that is, if you make the filling in advance and do not refrigerate. If the eggs spoil you risk poisoning anyone who eats it, either with the eggs going bad or bacterial contamination, not to mention Salmonella.. The main reason for the refrigeration and making the filling in advance is for the filling to 'set,' otherwise the filling won't hold together well and your cake will flop. It's kind of like timing for hair coloring or a perm, if you don't do it long enough it won't take.Is it bad if I don't refrigerate my cream filling for 6 hours?
hmmm, that's a hard question...





In cooking there are rules you have to follow so that there is no bacteria contamination. The usual rule is that food is not to be left in the temperature danger zone for a total of 4 hours. it should not be in the temperature zone of 41-135 F for an accumulative 4 hours. Eggs are a potentially hazardous food, which means this goes double for them. I would say that leaving it out for that long would not be a good idea. To make it easier to spread you can leave it out for a little bit, but I would not go 6 hours, it seems to be too much of a risk.





Hope this helps
I am not sure how to interpret this. If you left it out of the refrigerator for six hours, I would be skeptical about it. If you are saying that you just did not leave it in that long before using it, It think it will probably be just fine. I don't know what kind of cake it is, but it should be fine.