Is stabilized or super stabilized whipped cream (both from the Cake Bible) strong enough to use under fondant? I think whipped cream flavor would go best for a cake I have coming up in a few weeks but want to make sure first. Thanks!
Unless you plan on keeping it refrigerated, I think it will melt. Have you considered using a non-dairy whipped product if you don't want your fondant cake refrigerated?
Whipped cream has too much moisture in it and will melt the fondant, in fridge or not.
I recently did a cake with stabilized whipped cream icing and had a hard time smoothing it and keeping it cool. I kept having to return it to the fridge. I'm not sure of the recipe you're planning to use, but I know I'd never attempt fondant over the icing I was working with lol !
Yeah, I only use whipped cream on "homestyle" iced cakes, or if I can pipe it onto the cake with a large tip.
I would only use it as a filling, not a covering, I think the water content is to high, your fondant will get messed up...