I made a white mud cake and filled it with whipped fresh cream with icing sugar add, and when I cut the cake the cream had broke down and made the cake go soggy, how do you make the cream more solid when using it this way?
You need to make stabilized whipped cream. You can do this using gelatin, but I prefer to use Dr. Oeteker brand Whip-It whipped cream stabilizer.
Prterrell - where would you get something like that? At Kroger? Or more of a speciality store? Thanks!