Has anyone had any trouble with this filling? I whip it, put it in the fridge to chill while I'm preparing my cake, and when I bring it back out, it needs whipped again. What am I doing wrong and does anyone use a stabilizer with it? I'm worried that when my customers cut into their cake, they get a big runny mess. HELP

Friends, can anyone help me???

I don't use that recipe, so I am of no help to you there.

I use:

12oz semi-sweet
8oz heavy cream
2 tbsps butter
2 tbsps sugar

bring cream to scald, pour over all ingredients in bowl and stir til melted. Let rest til room temp, then chill for 1 hour in fridge, then whip. works perfect every time, no issues.

That's all I got, sorry

It doesn't collapse on you?

No, never. Sometimes I'll also add some bc to it to give a lighter feel

I use the same recipe and it never fails!

thank you so much!
I'll give it a try.

Julie

sorry I disappeared on ya, had to feed the baby, eat and fill hubby in on LCS. I'll be on for awhile so if I can help, let me know. that recipe for whipped ganache will work for ya though, I know it will!

Awwww, how old is your baby? I miss mine being babies...they are 11 and 7 now.

That show was great, wasn't it??? LOVED IT!