Stabilized Whip Cream

Decorating By vpenkuhn Updated 17 Oct 2012 , 2:47pm by imagenthatnj

vpenkuhn Posted 16 Oct 2012 , 5:44pm
post #1 of 5

I have search & searched the forums still not found what I am looking goes

I am making a 15 x 18 layer cake w/3 one inch high layers. Each layer is a different flavor. I want to use stabilized whip cream to fill. My question is two part
1. once I fill & crumb coat can I wrap box in plastic wrap & put in the freezer?

2. providing I can do the above. Am I able to remove from freezer & allow cake to defrost at room temperture?

My hope is to remove frozen cake around 10A to be cut & served around 3pm.

Any input is much appreciated or any Ideas on how to handle this situation.
Thanks all

4 replies
vpenkuhn Posted 17 Oct 2012 , 12:43pm
post #2 of 5


BakingIrene Posted 17 Oct 2012 , 2:04pm
post #3 of 5

I don't freeze whipped cream. Even if it is stabilized, it weeps when it thaws.

You can do this cake a day ahead and store it in the fridge, it will be perfectly fine.

vpenkuhn Posted 17 Oct 2012 , 2:08pm
post #4 of 5

Thanks : )

imagenthatnj Posted 17 Oct 2012 , 2:47pm
post #5 of 5

This is what I have in my whipped cream folder:

They talk about freezing the roses made with that super stabilized whipped cream in this post.

Not So Humble Pie talks about freezing a whipping cream stabilized with pastry cream in the comments here. Maybe you can do a test beforehand.

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