Quick question: How does whipped filling hold up between cake layers? I'm starting a new cake decorating business and until now everyone has wanted buttercream for the filling. But now I have someone that may possibly want a whipped strawberry filling and I'm a little apprehensive about doing that. I know it would have to be refrigerated, but any whipped icing I've ever had didn't seem like it would be very good between 3 layers of cake.
What do you all think? What have your experiences been?