Whenever I do Wedding Cakes, I usually fill them with either imbc, or whipped ganache.
I use a recipe from the Whimsical Bakehouse, for mousse. Which is just Whipped cream and fruit folded in.
A customer sampled some with lemon curd and loved it. She wants it with lemon cake for her wedding.
I told here that since the cake would be sitting out for at least 10-12 hours before serving, that it wouldnt be a good idea because the filling wouldn't hold up.
I found a few recipes online that use Piping Gel to stabilize the whipped cream for a while.
Anybody every do this? If so, how long does it last?
I've never used piping gel, but I have used clear gelatin. Unfortunately it really shouldn't sit out for more then a few hours so I'm not sure this will help you.
I can only sell non-perishable baked goods/fillings, icings etc., and my HD didn't approve any of the stabilized whipped cream fillings/icings that I submitted, which means they are not "shelf stable".
Sorry, I couldn't be of more help to you....good luck!