I was wondering if anyone has ever frozen cake fillings that contain heavy whipping cream and if it was successful..meaning, once thawed, had close to the same consistency/texture as it did before freezing? I have a tasting this week and need to make several mousse type fillings that contain heavy whipping cream. I would prefer not to have to make a batch for my tastings and then have the rest of it go to waste. If you have had any experience with this, would love to hear from you. Thanks in advance!
I guess it depends on what exactly you are making, but I use a lot of pudding-powder mousse and it freezes great.
KorkAK, thanks for your reply. I use the instant pudding mix/heavy whipping cream combo. Glad to hear that you've freezed successfully!
It works to either freeze it in the complete cake or to freeze leftover mousse in bulk and use again later. I haven't had it break ever.