AI'm getting ready to make my cousins wedding cake next week and I will be using my favorite smbc recipe for the frosting. I usually just use frosting as my filling as well but want something flavored and a bit lighter/fluffier. I added strawberry jam to the filling in a trial run but it was too sweet. I'm planning in using fresh strawberry purée this time but I also want it to be lighter and creamier. I would like to try folding whipped cream into the smbc. Is there any reason I shouldn't? Will it hold up well? Any other suggestions?
I have never tried mixing smbc with whipped cream, so I can't comment on that, although it actually sounds like it might work. How about making a mousse filling? Either way if using whipped cream. the cake will need to be refrigerated, which might be an issue for a wedding cake. . Good luck!
AAny recipe suggestions for mousse fillings?
any particular flavor?
AStrawberry, mocha and vanilla
AMocha or coffee, I was planning on using espresso powder.