Hi there. I'm supposed to be making a cake for this weekend with whipped cream as a filling, between the layers. I've only filled with BC before. Is whipped cream "strong" enough to support the layers on top? I'm picturing putting the top layer on, and having the whipped cream just squish out the sides! If it is possible, do I just use the whipping cream in the dairy department (in the carton like milk) that I whip up myself? Do I have to add anything (besides sugar) to it to make it firmer? Also, I'm a SLOW decorator......would I have to keep putting the cake in the fridge to keep the whipped cream from "melting" while I'm decorating??!! Thanks so much!
I would suggest making a mousse (learned this from this site) by making instant pudding with whipping cream instead of milk - comes out real thick and very tasty, and you have a variety of flavors to choose from. If you want just whipped cream, go for plain vanilla. Holds up well as a filling.
deb
Do I have to add anything (besides sugar) to it to make it firmer
Dr Oekter brand has something called Whip It..it is a whipped cream stabilizer and it works fantastic! It will keep the cream from separating and getting watery.
I have always used this and I think it is great...no taste and a very, very fine powder you just whip into the whipping cream.
I made a black forest cake and the filling was fine for a couple of days..keep it in the fridge though! It'll be fine whilst you are decorating it but I definitely put it in the fridge to keep it.
Galaki, I have had the cake out for a couple of hours while decorating with no problem. However, once done I am sure to put the cake in either the fridge or our unheated (and very cold lately) spare room. This filling is a big hit with everyone..........you have to try the Jello instant oreo pudding with the whipping cream! To die for! 
deb
quick question.
I am also having to do a choc mousse filling for a wedding cake.
I tried the one for whipped ganache but it seemed to want to seperate.
I would like to try the one you mentioned here about the pudding and whipped cream.
Do you just add the pudding to the whipping cream and then whip?
Do I need to make it a day ahead and refrigerate it to let it get firm be for using it as a filling.
Thanks for the help
I would suggest making a mousse (learned this from this site) by making instant pudding with whipping cream instead of milk - comes out real thick and very tasty, and you have a variety of flavors to choose from. If you want just whipped cream, go for plain vanilla. Holds up well as a filling.
deb
Does anyone know where to find this recipe? I know it sounds simple, but I just want to make sure I do it right!! Thanks!
I have found that using whipped cream for a filling, it just all soaks up into the cake so when you cut it it looks like there is no filling in it. So if I use the instant pudding in the whipped cream this won't happen? That would be cool. What is the recipe for the Oreo cookie filling? Anyone know?
I got this from another cc'er:
Whimsical Bakehouse Cookies and Cream Filling:
In the bowl of an electric mixer at high speed, whip until stiff:
2 1/2 cups heavy cream (whipping cream - 35%)
1/4 cup confectioner's sugar (icing sugar)
1/2 teaspoon pure vanilla extract
Gently fold in:
20 Oreos, crushed into medium pieces.
Yield: 6 cups
I liked it!
HTH
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