Does anyone have ideas on how to stabilize whipped cream in making strawberry shortcake or other types of cake using whipped cream? 
Once the customer has the cake, how can I make sure the customer follows directions to keep this in the fridge and not get everyone sick? Thanks for any ideas.
Vicky
Do you have the Cake Bible? She has a recipe for stabilized whipped cream that I've used with great results. If memory serves me correctly, you just add gelatin...but don't quote me on that. I'll have to go find what moving box that book is in and get back with you, if someone else doesn't answer your question first.
All you can do it impress upon your customer that the whipped cream is perishable and the cake must be refrigerated. Beyond that, it's really out of your hands.
~ Sherri
I've been experimenting with whipped cream because I love how light it tastes compared to buttercream. Unfortunately I don't have exact amounts for you, but I can give you a few ideas that have worked for me. I have tried cream cheese with powdered sugar or crisco with powdered sugar and vanilla. It is important to whip the cream cheese or crisco thoroughly before mixing with the whipped cream. I haven't been able to get butter to work - it seems to break the whipped cream down. I'm going to try gelatin next.
if you dont mind the addition of a couple other ingredients, this recipe is soooooooooo amazing. it is way easier than dealing with the gelatin in the cream ...i have done both and love, love, love this recipe.
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
i just used it on a strawberry grooms cake and so many people complimented on its taste. it is that good!
its just creamed cream cheese, vanilla and salt, folded into to heavy whipped cream. this is very stable, and can withstand piping details, AS LONG as you dont just add all the ingredients together and then whip, it will become runny, but if you do it separately, then fold in gently, its very stable.
I've used eggwhite, but I think the powdered form would be safer. Just add a little and it will be firmer without getting too buttery
Quote by @%username% on %date%
%body%