I have a wedding Friday with like a whipped cream cheese type filling. My concern is the whipped cream.
I would like to have the cake pretty much done tomorrow night. If I fill and frost the cakes tomorrow and keep it in the fridge will the filling be okay?
I am worried that the whipped cream will break down, start to weep or something.
Again, it will be refrigerated until delivery except for the time to ice and decorate it. Thanks for your help!
I've often thought about this / worried about this! ...and am curious too to see how others do it... especially w/ mousse fillings, and fondant! (I don't refrigerate my fondant). I have done mousse fillings w/ buttercream, filled and iced and served the next day and they were fine. I think any more than that, you do risk that cream breaking down.
There is a whipped icing recipe on here somewhere...it is made with all sugar and shortenings and some flavorings. I use it all the time..and love it!
This filling is something specifically requested by the bride so I have to make it work even if that means I can't put the cake together until the day of.
Isn't there a way to stabilize whipped cream? I am pretty sure I read it somewhere... I'll have to dig through my cake book arsenal.
I just made a cake filled with raspberry mousse and covered in fondant. I did refrigerate it. I covered the cake with plastic wrap (not too tightly) and there was no condensation on the cake at all. The customer said the cake and filling were great.
Whipped cream fillings/icings can be stablized with geletin (like Knox), but if it were me I would still refrigerate. There should be a reciepe on here for it.
There is a product that one of our more upscale grocery stores in this area carries, it is called "Whip It" it is on the baking isle. You can add it to stabilize whipped cream. Hope this helps.
y cake store sells a whip cream stabilizer...powder stuff...and I use it all the time, and refridgerate over night...
I don't know if you can find it in your area, but I use Dream Whip - you add it to your milk or whipping cream. It helps keep your filling stabilized.