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.

Mocha mousse.  Add a little Kahlua for an extra flavor boost!

http://www.joyofbaking.com/ChocolateMousse.html

AThanks!