Can someone tell me how long this cake will be ok. I am wanting to make a gingerbread yule log cake on Sunday but the dinner is on Wed. The icing has whipping cream in it. Do you think it will be ok in the fridge? Or if not with that icing maybe I can use a buttercreme. Any suggestions would be apprecdiated.
It should be fine in the fridge, but you should stabilize your whipped cream so your cake doesn't get soggy. Fresh whipped cream will ooze liquid as it sits. Do a recipe search for stabilized whipped cream.
I don't think she's icing the cake with whipped cream. The icing has whipping cream in it.
It will be fine in the fridge, and probably doesn't even require refrigeration. Wrap it very securely or put it in a plastic container to keep it away from air and refrigerator smells.
It's true that whipped cream often weeps however if it is whipped properly even without stabilization it will not weep--after all it will turn to butter if whipped too much and butter doesn't weep. But watch it carefully and get some nice perky stiff peaks and you're golden. It doesn't hurt to stabilize but if you want--be mindful of watching how the whipped cream whips and over time you will get it just right and can eliminate the stabilizer.
In fact if you ever wanted a crash course, take the whipped cream all the way to butter--then back if off next time to where it's still whipped cream but so very stable all on it's own.
Only add vanilla or powdered sugar after it starts to set up.
Start whipping it on medium speed so all of it gets happy and involved together--you can ramp up the speed too fast and miss a few water particles that can weep later. Stuff like that maybe.
Don't get whipped by your whipped cream thoughts for you.
Thanks for the quick responses, you guys are awesome and K8 your too funny....I hope I don't get whipped