I know y'all get tired of this question. I'm really worried about it though and have always been "by the books" so need an answer.
I'm making a cake and wanted to use this filling
This will be my first fondant covered cake and I know that I'm not supposed to refrigerate fondant but it sounds like the filling needs to stay cool. It won't all be eaten today. So... how do I deal? Do I need to find another filling?
I make a similar filling for almost all of my cakes. Almost every picture in my photos is a cake with whipped cream filling. The recipe you posted is a little confusing. I don't know why they would add 1/3 cup sugar to that amount of whipping cream when you are adding a box of pudding. My mousse recipe uses two cups heavy whipping cream one small box instant vanilla pudding whip until peaks form. I would just add the tablespoon of Kahlua during the whipping process. This mousse holds up wonderfully. I have never had any issues. The blue tiered cake in my photos sat out for four hours. I always refrigerate my cakes so putting decorated cakes in the fridge is not an issue for me. I have never had any problems when refrigerating fondant cakes.
OK awesome! Thank you so much for the answer. I will put it in the fridge when done.
I know a lot of cakers have issues with putting the cakes in the fridge, but I use this filling, and several others with heavy cream and refrigerate all the time without an issue. Just watch the condensation - box if you can if that is not an option, just leave it alone for a little while when you take it out of the fridge. HTH
Would it do better in an airtight cake container?
That would work, anything that can cover it until it comes to room temp. Then you won't have any condensation on the fondant.
Wonderful! Thank you for the quick replies everyone. I appreciate it.