I am doing 90 desserts for a church function on Friday night. It will be double choc fudge cake with fruit puree and whipped cream on top. Can I whip the cream earlier in the day without it deflating?? Could I add something to make it more stable??? Any suggestions would be appreciated.

This is for the online store:

http://droetker.elsstore.com/

I also use the glaze - red and clear. Both work great.

Only when I am lazy and don't want to boil sugar and water...

I, too, use the Oetker Whip-It Whipped Cream Stabilizer. Best. Stuff. Ever!

will the frosting/piping made w/ Oetikers Whip-it stabilizer hold up overnight (refrig'd)?

I make whipped cream icing all the time with no stabilizers. Just keep it fridged. I pipe with it, color it, flavor it, etc. 85% of my cakes are whipped cream icing!
And *if* we have leftovers, they hold up fine in the fridge for a couple of days. Overnight would be fine, as long as you whip it to stiff peaks and keep it fridged.
HTH!!!

I whip cream for my coffee and it will keep in the fridge just fine for a week.

My 'icing' is just sweetened whipped cream, and I ice my cakes & pipe with it. (cream, vanilla, ps) Is that what you mean?

thanks so much for replies. the reason i asked was because i had a conversation with a gal at work yesterday that uses the whip-it - i was not familiar with it. her english was was very broken and i had a difficult time understanding - she keeped saying she had to decorate the day of and could not do it the day before because it dried out? or cracked? or something like that? anyone know what she might be saying?

anyone willing to share recipe using the whip-it?